"Shatterdough" rolls

Don't do

Sourdough rolls

I mentioned before that I wanted to experiment with increasing the humidity in the oven while baking my sourdough rolls. Here is the way not to do that.... Preheat the oven to 450 degrees with a pyrex pie pan on the the shelf below your baking shelf. Then add hot (190 degree) water. Observe the pie pan dramatically shatter from the sudden 260 degree differential thermal shock.

OK, plan B.

Preheat the oven to 450 degrees with a metal baking sheet on the the shelf below your baking shelf. Then add hot (190 degree) water. It still doesn't like it, but it seemed to deal with it.

Anyway, it did cook a nice roll. Though the browning was uneven which didn't seem to happen without that addition of the water to the oven.
Next Time: Probably best would be to not bother to preheat the pan but rather place it in an already hot oven, then add the hot water. I should make sure the pans are centered, and I could try turning the pan half way through.

The experiments continue....