I am adapting the Brioche Burger buns to brioche hoagie rolls to use for sandwiches.
Instead of 80g portions, I am using about 110g. Most crucially, I am using one of these for proofing AND baking:
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If you can't see on the page, it is basically a silpat that has been shaped, but it also has a mesh surface to allow for airflow.
2 issues I'm having:
1- When I apply the eggwash, even with the most basic touch, some inevitable drips down the side and wedges under the bread and into the mesh. This effectively glues the roll to the silicone mat defeating the purpose and tearing the roll.
2- Despite the airflow provided by the mesh, the bottoms of my rolls are decidedly not browned. For one, obviously there is no egg wash, but they just don't seem to brown in the same way. When I made the brioche as burger buns, I had the same issues with getting the foil covered sides to brown.
Any ideas? Wrong tool for the job? My technique for making the rolls is basically to make the ball and then instead of smashing it down, I am elongating it, and if the dough isn't too sticky, I am doing the more traditional baguette roll up.
It doesn't seem feasible to take the bread off of the mat after proofing and before baking as it seems like it might deflate.
Any help is much appreciated
