Sunday night’s burgers were delicious: home-ground chuck roast, grilled peppers from the farmer’s market, etc. Tasty. But O those buns.

When you’re a celiac like me, off-the-shelf buns are not an option. Not knowing any better, I called my pizza mix into play, letting it rise a lot longer for better lift. And things looked promising.

But then came the baking. Oh yes, they baked up well, and after 40 minutes they were fully cooked.

The exterior was hard as a turtle shell. I microwaved one to soften the exterior a bit, and that helped, but not enough.

I conclude that the oven needs a lot more moisture. I might even do the next session using a pan of water and paper bags for the dough. 

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