I put a cup of oats the dough at the start, 2 cups bread flour, and another cup of all purpose. I'm not sure what difference it's made in the end. after that it was a combination of, I think, 2 more cups AP, somewhat more than 1 cup of whole wheat. i used a muffin tin since I thought it would make my rolls look a bit funny. also they've got a good coating of olive oil and a bit more salt on that, which is pretty nice.
the loaf is made from the same dough. it's a bit undersized for the pan, and probably over proofed, but I remembered to deflate the larger pockets before baking, so I think it should hold together better than my last loaf where the crust tore away from the interior
The dough for this also had a relatively long time to proof: I started it in the mid-afternoon and let it sit, first in a warming drawer, then at room temp, then in the fridge overnight. I credit that with giving the bread a lot of its flavor: there's a bit of sour that I like that I generally don't detect for a shorter proof.
