October 5, 2008 - 4:19pm
12 ounce rolls
I thought this might be a nice idea for those of you looking for different ideas for your bread shaping. I made these three breads into 12 ounce rolls. It's a great size for freezing as it thaws relatively quickly, and also it's nice because you can eat the whole loaf before it gets stale since it's 'half sized'. It'll also work well as a dinner loaf - just thaw, wrap in foil, then toss it in the oven during the last 10 minutes with whatever you're baking and you have a 'fresh baked' loaf to enjoy. From left to right, Multigrain, Eric's rye, Rustic White. All three final proofed for 45 minutes and baked for 22 minutes at 410 (convection). No bannetons were used, just free form loaves on parchment paper.
-Mark
12 ounce rolls