Still messing about with the pizza dough here that I try to have available all the time in the fridge.
Turned half into a great pizza yesterday, divided the remainder into four, shaped roughly, flattened and put back in the fridge for a second 24 hours. I think burger buns are tricky. In restaurants 99% of the are just plain crap. But even good ones are usually just too much bread for my liking.
This is how they came out of the fridge this morning:
No rise whatsoever. As soon as the oven was up to temperature, in they went for 20 minutes.
Not quite what I wanted. Back to the mixing bowl.
The PArtisan Baker 