For this attempt I upgraded to a real Baker’s Half Sheet and a fairly massive Baking Stone to simulate a bakeries’ brick oven. Both helped.
The problem is that I am getting a really crusty crust, but still slightly too doughy of a texture in the roll itself. I’d still like to get a bit more rise out of the dough as well. Taste was near perfect!
Given that I know absolutely nothing about baking (except that it is an art), but was a pretty good R&D guy in my day, I think a few more attempts will get me closer. Perhaps a slightly lower temperature and a dash more yeast.
Once I perfect the process with the limitations of a home oven, I will do the unthinkable: I will add some whole rye and wheat germ to up the fiber and lower the glycemic index – to make it healthier and tastier – all part of my devious master plan to create the perfect hamburger (that won’t kill you prematurely).
HINT: the bacon cheeseburger pictured here will kill you prematurely, but it was soooo good that I didn’t mind the consequence!
