So, glossing swiftly over the pizza incident....
On Saturday I bought Bread Matters. I consulted it for what to do about rolls, as I'd decided I wanted to use the 2nd half of a bag of Doves Farm Barleycorn Flour to make rolls. Sort of burger size rolls I was thinking of, rather than small dinner rolls.
So I did as suggested, made spheres, flattened them out a bit and put them 2cm apart to make them batch. It also said to put the heat up a bit to try to get it to penetrate & cook the middle without turning the outside into a biscuit.
My observations: when I first took them out they weren't done in the middle. I popped them back in and turned the oven down cos the outside was fine.
When I took them out for the last time they: a)looked like scones or rock cakes, b)were quite golden, c)tasted ok warm, d) they hadn't batched'
But after they'd cooled they were a bit too biscuity on the outside and wanted to fall to pieces if I tried to cut them in half.
My thoughts now are that I should have cooked them at a cooler temperature, despite what the book said.
Any roll tips?