Yesterday I decided to make some Kaiser rolls. I admit to being an
ardent bread baker, but I had only made Kaisers once over the years
and had become so frustrated at the shaping of them, that I even
ordered a stamp to use to put the distinctive lines into them for next
time...of course, I never got around to making them again, not could I
find that stamp anywhere yesterday.

But these days it is easy to find 27 trillion YouTube videos that
offer up The One And Only Way To Shape Kaiser Rolls, and decided on an
easy one.

These are sourdough based as I had spent the past week reviving a
couple of starters and wanted to put them to the test. I mixed ripe
starter with flour and water to begin, allowing it to sit for about 8
hours

That long preferment of ripe starter, water and flour, then had added
to it more flour and water and that went into the fridge overnight.

For a final dough mix, I incorporated the preferment, more AP flour
and water, salt, a good spoon of diastatic malt powder and a glug of
canola oil.

Although the initial dough was done in the mixer, I used stretch and
fold over the course of the first hour of bulk proofing, then I shaped
the rolls, allowed them to proof, gave them an eggwash and sprinkled
on poppy seeds. Baked at 425F on a stone.

https://i.postimg.cc/QdtfPJWY/Kaiser-Rolls-2-22-21.jpg