On Tue, 23 Feb 2021 08:34:03 -0700, US Janet >
wrote:

>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


I had given up trying, too, which is why it had been so long since I
made them. I botched and experimented with the first 3 and then went
back online and got the "knot a long dough sting and tuck in the ends"
video and voila! I was off to the races.

I made 3 dozen, kept a few out and froze the rest.

The interior crumb, as it was sourdough, was not super airy as some
Kaisers, but was not heavy or chewy like a typical artisan sourdough.
I think the diastatic malt powder and canola oil both contributed to a
relatively tender crumb. The flavor was wonderful - deep, no
particular tang, but much richer than a lean dough would produce. We
were both taken by the yummy taste.

I would be thrilled to make them again, just to have them around for
sandwiches, but yeah, 3 dozen roll shapings was more tiring than I
would have thought. And I had to do them in batches as I did not want
to bake more to 9 per bake as I did not know how they would spread, so
I did not want them to be proofed perfectly all at once. I had peels
of rolls, covered with tea towels, all over the kitchen in various
stages.

And you know me...I was winging it all the way through, so whatever I
do next time will be based on these nicely active starters (I mixed
both in, as they were there, ya know?) and the feel of the dough as I
mix it.