Crusty dinner buns, to be exact. They’re not perfect, or even as good as the first time I made them (for a burger dinner, when they turned out amazing!) but I’m pretty pleased with them.
I’ll be digging into Peter Reinhart’s book The Bread Maker’s Apprentice this month, which I expect will give me some of the knowledge and skills to build on making bread the way I want a little more effectively — darker, crustier, lighter, fluffier, and so on. I figure I’m limited by my small toaster oven, but that’s all the more reason to be more in control of as much of the process as I can be.