Originally Posted by
Butterflyblue
What was the interior of the roll like?
Was the shattery crust smooth all over, or cracked in places? I've seen recipes (dutch tiger bread) that have a mix containing rice flour brushed over the top. It cracks as the roll rises during baking.
It doesn't sound like anything I've ever had/made but more information might help.
It is possible that they were a sort of artisan bread, but the superior steam generated in professional ovens made the crust thinner than you got at home.
The interior of the roll was soft similar to regular rolls and you probably are right...I don't have the ability to make "superior steam" as in a professional oven. The best I could manage is a spray bottle. The outside of the crust was smooth..The Dutch Crunch or Tiger Bread is "rough" looking and these were very smooth. Thanks for all of your help