Remove the dough from the fridge, take the lid off the container, and let it come to room temperature. Flour the work surface with a combination of all-purpose and rice flours. Turn the dough out onto the floured work surface and gently press it down with flat hands, to make sure the dough is evenly distributed. Set up a sheet pan nearby, lined with parchment paper, to transfer the buns onto after they are cut.

Distribute your choice of oats and/or seeds evenly over the entire surface of the dough, pressing down gently if necessary to make sure that they adhere. Use the bench scraper to decisively cut the dough into 6 equal pieces of 150g each. Each bun will be a slight rectangle shape. Use the bench scraper to flip each individual bun into your open palm, coating side down to avoid sticking, then swiftly turn each bun, coating side up, onto the prepared sheet pan to rest while you preheat the oven.

There’s no need for a final proof here; once they’re shaped and the oven is hot enough, you can bake them.