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 rolls and I don't want them to have a thick crust. The rolls are about 85g each and they will be well spaced in the pan, not a pull-apart dough. Thanks! –AG
I'm familiar with this recipe, but I haven't made it into rolls. I checked the book and Hamelman says it makes good rolls, but does not give an alternate baking time or temp specific for rolls. He also says that there is a great deal of water retention in this bread, so be sure to bake it thoroughly.
Thanks, Gavin, much appreciated! I didn't go into any detail about the dough because so many bakers here are already familiar with it. I ended up baking them at 400°F/204°C and it took about 32-33 minutes. The crust was pretty firm under thumb pressure so I'm a tad worried about that, but I think they'll be fine. They were picked up this morning almost as soon as they came out of the oven, so I won't know till tomorrow night. Fingers crossed!