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Forum
-> Recipe Collection
-> Challah and Breads
dorala
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 Wed, May 25 2022, 7:06 pm
I have been baking sour dough breads for a while now. Would love to make rolls/baguettes
How do you bake rolls/baguettes? What kind of pan? how many grams per roll?
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chocolate moose
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Fri, May 27 2022, 12:28 pm
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I just make balls of dough and bake them. are you talking about the fancy airy shapes with the decorations on top?
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dorala
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Sun, May 29 2022, 6:51 am
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do you bake them on a regular sheet pan? or in Dutch oven? or something else?
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shanie5
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Sun, May 29 2022, 7:38 pm
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DD divides her dough into 12 equal(ish) sizes and places them in a 9x13 tin. She bakes them for 10-15 minutes less than the whole bread. They do connect at the sides and she just separates them when cooled.
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ray family
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Sun, May 29 2022, 8:52 pm
I bake sourdough challah and I shape like regular rolls and bake on a tray.
I haven’t made artisan rolls.
Baguettes there are special trays for that
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challahchallah
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Sun, May 29 2022, 10:57 pm
I’ve made a number of artisan rolls, though not sourdough. I shape the balls, being sure to make a good gluten cloak on the outside, then bake on a normal cookie sheet. If you want an extra thick crust, you can brush with water before putting them in the oven. If you want them to have a lighter / flakier crust, brush with olive oil before baking.
For baguettes I use a specialty baguette pan.
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