In the Netherlands you can buy these delicious crusty rolls. Long before
I baked my own bread and long before I had any idea about sourdough I knew
there was something with these rolls. Regardless of the time of day you came into the bakery shop
and buy these crusty rolls, they would ALWAYS be crusty. Not like the rolls
I made, after a while they turn softer. Of course when you placed them in
the oven for a few minutes they are crusty again. But, mine never stayed crusty
the whole day.
Until I found these crispy rolls on Stefanie's blog Hefe und Mehr. Stefanie said "to turn on convection mode for the last
10-15 min while opening the oven door ajar". Since I have no convection
mode on my oven she suggests: "reducing the temperature to 220°C after
you put the rolls in the oven and bake them with falling heat a little bit
longer than normal. That creates a thicker crust which normally stays longer
I have to admit it's difficult for me to bake them, because my oven doesn't have a proper working temperature sensor so I always guess the precise temperature. Most of the time I bake on the highest temperature and this works for most of my loaves.
|tasty krusti's |
They taste good!