| Prepare the sponge as directed. |
| Add the gluten and the balance of the flour and mix using the dough hook attachment. Slow speed ½ minute, then mix on medium until the bottom of the bowl cleans up good. Mix two additional minutes and gradually add the salt. Mix two more minutes on medium speed. |
| Temperature should be around 90°(F) Keep in a warm place for about 30 minutes. Covered. |
| Toss out onto a floured board. Divide 1½ - 2 ounces for small hard rolls. 15 ounces for large bastards or sub rolls. Pre-shape and cover to rest for 10 minutes |
| Flatten, to de-gas the dough pieces and shape them as desired, folding and pounding, de-gassing the dough. Shape final length and place seam side down on a baking screen. |
| Keep in a warm, preferably moist place, for about an hour until the finish size is achieved. |
| Using a sharp razor type blade carefully cut the top of each piece to allow for steam expansion. |
| Bake in a hot oven 400°(F) to start, reducing temperature so to bake throughout. 30-40 minutes. Internal temperature must exceed 200°(F) |
| Cool immediate to a screen, Ventilate with a small fan if possible, cooling should happen fast to promote crusty cracking effect on the crusts surface. |
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