Hi,

    I have been baking at home, using Hamelman's book, and have found that, if I follow the bake times and temps listed, my crusts get overbrowned.  I've lately taken to cooking about 25 degrees lower, and for shorter times (by about 20%), ending the bake when the interior temp of the loaf is about 200 degrees; that seems to give me a good result.  An oven thermometer tells me my oven temperature is OK.

    Have other people seen similar things?  Is this due to the differences between commercial ovens and home ovens?  Just curious.

Yesterday I Baked Reinhart's French bread from BBA. I took them out after 33 minutes, even though they were nit yet very golden brown (nervous rookie). Also the crumb was a little dense, no big holes.

Should I increase the temp (450º) or  the bake time?

BH

Is there a standard formula for converting a recipe into rolls?

I'd like to make the Hamelman cheese bread again, but because it is such a strongly flavored bread, I think rolls may be a good application.  Easier to share with more people.

Is there a standard weight for rolls?  If the bake time for two 1.5# loaves is 45 minutes at 460F, how do you calculate the bake time for X number of rolls of X weight?    

Through Hamelman and DiMuzio, I know that the bake time is shorter and the oven temp higher, but that's pretty vague.

Obviously, I've not baked rolls before and am in need of enlightenment!