As you know, I already wrote a Blog post on how Xanthan Gum affects your bread; it holds it together but decreases the rise. I made some great rolls a few weeks back and I was playing about with the ingredients of some of my flavoured breads yesterday. The new flavour blend was a total success (I couldn't stop chowing down on the rolls... more! More! MORE!), but the shape left a little something to be desired!
As you can see, they look more like fat cookies than crusty rolls!
Why? Because I used less Xanthan Gum than I should have. The lack of gum made the rolls lovely and soft inside with perfect aeration, but it also stopped the rolls from holding their shape.
I had some Newburn Bakery (Warburton's) rolls in the bread bin to try (my verdict was not positive on those), and I could see that they had used a mould to get around the shape issue.
I can't afford to fork out for custom moulds so I'll just have to add more gum, and try and find the perfect balance in rolls between rise and shape.
On the plus side, they fit in the toaster perfectly! Yum!
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