Add mix, cool water, vinegar and oil in a medium bowl and mix well.
Add boiling water and mix well to incorporate thoroughly, & continue to mix a bit more.
Cover the dough with plastic wrap (and a dish towel if desired). Let rise for a minimum of 1 hour and up to 4 hours to overnight for zero sugars. – Do not let rise in a bowl for baguette or loaf. View loaves and baguette instructions
Preheat the oven to 325 degrees. (315 for convection) Tip: Lightly oiled hands or gloves make dough handling easier.
Divide dough into 4 equal pieces for Small Bunz or 3 for Large Bunz
Flatten each piece into a disk. For Small Bunz, 3-4 inches across. Approximately 5 inches across for Large Bunz.
Bake on parchment paper or Silpat for 45-50 minutes for Small Bunz or 55-60 minutes for Large Bunz. NOTE: DO NOT OPEN THE OVEN until the minimum time has passed or the Bunz will collapse, so no mid-cook peeks! The dough is quite moist, so a little extra time in the oven is totally fine.
Cool on a rack for at least 1 hr before storing in the fridge (5-7 days) or freezer (+5 months).