On Tue, 23 Feb 2021 15:41:47 +0000, S Viemeister
> wrote:

>On 23/02/2021 13:05, 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
>>
>Gorgeous!

Thank you. I blush.