On 2021-02-23 6:05 a.m., 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 look superb, really superb!!
I tried making the deli rye from "The Rye Baker" by Stanley Ginsberg.
The oven spring was huge so the loaves look mor rustic than "deli".