Just ate two! Delicious. I became confused on the final rise time. I second guessed myself whether the rise for the formed rolls was 1-2 hours on the counter Plus similar time in the refrigerator or not. I ended up with about 2 hours on the counter and 30-45 min in the refrigerator. No matter. They were delicious. While my crust was not "shattering", it was wonderful. Next time I will chill longer in the refrigerator and bake at 25 degrees higher as suggested. I did use a teaspoon of diastatic malt. I made some of them oblong because we had them as rolls (brotchen) for bratwurst. They were fabulous. Glad to hear they freeze well. Next time I will make a double batch. I'm saving a couple of "round" ones to have with strawberry preserves! Yes, let the rolls rise until they're quite puffy, then refrigerate for 2 to 3 hours, to develop their flavor. And maybe "shattering" is misleading; the crust is thin and crisp, though doesn't slake off in shards, like a baguette does. Enjoy the preserves - sounds wonderful! PJH

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