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Hi All. I'll be making dinner rolls from a batch of Hamelman's Five Grain Levain dough, which I've never done before. I probably won't have time to re-make them if I mess up, so I'm looking for guidance on oven temp. The specified temp for a loaf of bread is 460°F (238°C). Given the high level of moisture in this dough, I assume they'll have to bake longer than traditional
Just throwing this out for those that may want to consider this.Many of my so called “Facts” and commonly accepted beliefs are wrong. This I know for a fact. The problems is, I don’t know which of those are incorrect. Thus I consider myself an “eternal student”…It is commonly accepted that bran, sharp sided seeds, and other large particles will tear the gluten. Because of this