I make Italian bread for my wife's family and they love it. Now and then I make rolls and they enjoy the nice wheat after taste I get from the preferment. The other day my 87 year old Father in law asked me if I could make a good old style crusty hard roll that is chewy inside and not to light. I searched here and found some information I had participated in with Norm where he said the dough is the same as the onion rolls.
After a couple attempts, I'm not getting a crusty crust that stays hard as the bread cools. I haven't sprayed water on the dough before baking yet. Has anyone had luck with getting a good crispy crust on a hard roll?
Eric
use onion roll dough plain no onion water
oven temp 450 or 475
lots and lots of steam
I'll give that a try today.
Eric
them today also salt sticks and poppy horns to go with tonight's dinner