Hints for sourdough rolls?
I've been making some good loaves with 100% white flour, 70% hydration (no additives). I decided to experiment with using the same dough making rolls, with mixed results (see photo), baking them at 200deg C for 30 minutes. On one dimension they are fine (good crumb inside) but the crust was a bit hard, so next time I'll do it at 180deg. The other thing is that when I put it on the tray to rise, they tend to slump, and the finished product looks a little odd. I'm used to using a banneton with a dutch oven, so this is new territory. Any hints that you can suggest?