When I cut into a Schar GF roll I could hear his soft, chuckle and that familiar line echoing in my ear.
I am not over fond of Schar rolls because they tend to have a gritty texture (esp on what passes for a crust), and even when heated and fresh from the oven as per instructions are really dry. (The need to ‘cook’ them is another downside if you want to prepare a snack in a hurry.) This brand is also, for some inexplicable reason, often squashed flat so that cutting them open without making holes in either top or bottom can be a tricky operation. I suspect this happens in transit but its tiresome, all the same.
They are already somewhat small rolls (9 x 6 cm approx) but when I cut into these rolls I found them both blown by yeast activity, one of them was little more than a gritty shell. Yes, this can happen when baking but its far from the first time I have had similar problems with this brand. A disappointing ham sandwich lunch ensued.
*sigh* I do realise that making GF bread is not easy as my own experiments thus far have not been terribly successful, but I am going to have to find a reliable recipe at some point.