The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


louiscohen's picture


What are the general guidelines if I want to bake a bread recipe (for me, typically high whole grain %, yeasted or sourdough) as rolls?

I assume everything up to shaping (including preshaping) is the same as for a loaf.   But if I divide the dough into 80 - 120g rolls, what changes should I expect/implement for proofing and baking?  I'm guessing that proofing is pretty much the same, but how about the baking temp?  And what kind of timing change?  Same steaming time, and then check for doneness after 25% of the loaf baking time?