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 look professional!