On Tue, 23 Feb 2021 08:05:10 -0500, Boron Elgar
> wrote:

>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

They are perfect!, Boron, I gave up trying to shape them and never
tried again. How was the taste and crumb? Did they all get eaten
yesterday or did you freeze some. Will you do it again or was it too
much work?
Good Job!
Janet US