November 21, 2018 - 11:28am
Transferring rolls
I'm used to bread where I typically either move it onto the pizza steel via a peel or parchment and peel. Thanksgiving rolls are obviously a bit different. Just a peel won't work. I could do parchment and peel, but I'm concerned about them rolling around, plus, I don't know that I'll be able to maximize the number of rolls since the peel and steel are different shapes.
I could use a baking sheet, but I worry about not getting enough oven spring with a cold baking sheet coming out of the fridge, even if I set it on top of a hot steel.
How does everyone else typically do this?
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What if you put parchment paper on a baking sheet and placed the rolls on the paper? Then slide the parchment off the baking sheet onto the hot stone?
If your parchment is not large enough to cover the sheet you can staple 2 peices together.
Dan
I like that idea. At first I was thinking I couldn't slide it with the lip on the baking sheet. But I could always do it on the back of the baking sheet since I'm just sliding it off. I'll just need to pull the rack out to give me room to pull the parchment onto the stone rather than trying to slide it forward.
I find it easy to grab the back of the parchment and pull it off onto the stone. It is a little more gentle on the proofed dough.
I use a sheet pan, but if you use a regular baking pan you would turn the pan upside down and put the parchment on the top of the over turned pan.
The rolls I bake are done directly on the sheet, fully proofed and egg-washed. No stone, no steam, 4 lb of dough on half-size sheet.
Baking sheets heat up pretty quickly as they are only a light gauge and usually blackened for heat absorption. Without the prospect of further handling can be allowed to reach a higher proof on the sheet, even allowing to come to room temp on the bench and then gentle placement of the tray into the oven.
I bake rolls, Thanksgiving and otherwise, on parchment on a baking sheet. Dough is formed into rolls and placed on the parchment, on the baking sheet. The whole assembly is put into the microwave, my proofing chamber, with a cup of hot water to proof. The sheet, parchment and risen rolls are pulled out of the microwave and put into the preheated oven. A number of minutes later, nicely baked rolls emerge from the oven.