New to forum...looking for advice.
I am new to the Fresh Loaf forums because I am looking for some advice and which topic grouping may be the best area in which I should pursue the subject matter.
I currently do three main bread projects .... Philly style soft pretzels...Pizza ... and sandwich rolls.
My first concern is my sandwich rolls and looking for which grouping may assist me in questions about baking light crispy rolls ( not too soft - not too chewy). I am presently trying to resolve (or balance) a issue where my rolls are very good when they come out of the oven; however, later in the day the rolls tend to get tougher (a stiffer bite). This is good for when a sandwich has a gravy or sauce, such as pulled pork or sausage and peppers. Yet, other applications of the roll need to be, how do I say, fluffier. I know I can not make wonder bread, but where do I look to get further advice or tips along the subject of this? I can explain in more detail all methods and percentages once I am in the right forum.
Thank you all in advance
South Philly Twists
Good Bread = Good Life