this post was submitted on 07 Jul 2024
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Lemmy Bread
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I used to have a plastic silverware divider that worked pretty well. Besides that I have used cans laid on their side, then put a towel over them. The buns go in the valleys between the cans. I found that worked better than the usual Baguette way of just using a towel and pinching it up between the Baguette, because bun dough usually wants to spread more.
Thanks, I’ll have to see what I can figure out. I realize now I let these be too free form because that’s how I usually make hamburger buns.