On 2021-02-23 11:07 a.m., Boron Elgar wrote:
> On Tue, 23 Feb 2021 08:40:30 -0700, Graham > wrote:
>
>> 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!!
>
> Thank you. I rather enjoyed this one...
>
>> 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".
>
> Did you do a cornstarch/water glaze on them?
>
I've posted on the r.f.sd group.