Test Roll Day 🥳

Okay. Starter is 26 days old and I’m finally getting around to baking a test roll. Yippee!

The recipe I’ve found on here for it is:

10g starter, 34g water, 50g flour, 1g salt

Bake @ 350 for 20-25mins.

Now - I know to follow the mixing, s&f, bulk ferment and cold proof. My question is with the actual baking. I figured I’d use my two little French onion soup ramekins (one inverted over the other as a make shift Dutch oven), but… how long should I bake this covered/uncovered? I’ve not found any info about that part.

Thanks!