VegLover
Assistant Cook
Hi everyone,
I recently started a home-based business, making baked goods and selling them to local residents and at the local convenience store.
I've just been asked by a 'gourmet-ish' burger van to supply them with brioche hamburger buns. I have a great recipe and tested them today. Unfortunately the bottom of the rolls burned a little.
I experience this problem sometimes with other breads, so I'm not sure if I'm doing something obviously wrong?
I use parchment paper (good for up to 400F). Rolls were baked at 400F and roll bottoms burned + paper turned dark brown c. 5 mins before the 15-minute baking time was up.
But I make French Baguettes on a very regular basis and experience no burning / paper browning at 450F. I line the paper for the baguettes with cornmeal and it doesn't burn either. I use a longer baking tray for the baguettes.
Has anyone experienced something similar?
I recently started a home-based business, making baked goods and selling them to local residents and at the local convenience store.
I've just been asked by a 'gourmet-ish' burger van to supply them with brioche hamburger buns. I have a great recipe and tested them today. Unfortunately the bottom of the rolls burned a little.
I experience this problem sometimes with other breads, so I'm not sure if I'm doing something obviously wrong?
I use parchment paper (good for up to 400F). Rolls were baked at 400F and roll bottoms burned + paper turned dark brown c. 5 mins before the 15-minute baking time was up.
But I make French Baguettes on a very regular basis and experience no burning / paper browning at 450F. I line the paper for the baguettes with cornmeal and it doesn't burn either. I use a longer baking tray for the baguettes.
Has anyone experienced something similar?