But the next day (which was yesterday), I needed to go out and I ended up getting home later than I planned. By then, it was a bit too late for bun baking, even though the dough was almost ready to go. So I postponed baking until today.
In other words, the dough spent two days in the fridge, rather than just an overnight rest.
The first mix was:
1 cup bread flour (4 1/2 oz.)
1 teaspoon salt
1 tablespoon olive oil
And I kneaded it with the bread hook on the stand mixer until it was glossy and elastic. I figured that it had already fermented long enough, so I let it rest for just ten minutes while I attended to other things.
I preheated the oven to 350 degrees and sprinkled cornmeal on 2 baking sheets.
After I had 12 nice round balls, I started flattening them in the center and outward, but didn't mash down the edges. When they were all disk-shaped, I flattened again, just like before, making them a bit larger and flatter.