The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DEREKLJ's blog

DEREKLJ's picture

Thank you so much to all of you who gave me some really good advice with making these rolls.

It's only taken me just over a year of disaster after disaster.

I think I now know where I was going wrong.

1) My dough was'nt the right consistency.

2) On the second proofing I left them too long.

3) the covering on the second proofing was too heavy and squashed the rolls down.

4) the oven was on 140c instead of 200c

The only problem I have now is that the rolls are tasting quite bland.

Any ideas please ?

Thank you all again


DEREKLJ's picture

Hi there,

I would appreciate some help with baking rolls.

After shaping them in to balls and then proved they end up as flat as a pancake.

Is there some sort of special baking tin to keep the shape or does anyone know where I am going wrong ?

Thank you in advance

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