@izzythepush,
Hi. I have been putting a tray in the bottom of the oven, and putting water into it to try and create steam when the rolls go in (because Paul Hollywood stated this in his recipe mix). Because the rolls/bread always seem to catch, I have been cooking on 180C. The oven is only a few years old, so I would not think this would be the problem.
I am using Strong flour and the mix seems to be good and have been complimented on the texture of bread.
So, if I increase the temperature to 200C or higher and leave out the water tray will this give me a good Crusty top?
How long do you bake rolls for?
How long do you bake loaves for?
Do you put anything on the top of rolls before you put them in the oven to bake?
Thanks Graham