We had them for lunch with smoked salmon,
|After second prove|
I took it out at 6am and let it warm up. At 8 I shaped it into a banneton.
At 10 I put the oven to warm with my Dutch Oven inside to heat up. At 11 I cooked the rolls at 200°C for 20 minutes then wound the oven temperature up to 300°C. (Max)
By 11:30 the dough was bubbling well,
I put it in for 30 minutes covered.
As you can see it rose well and was ready to be finished. Leaving the lid off I reduced the temperature to 230°C and gave it another 30 minutes.
Not too bad. Happy New Year to you all.