On Tue, 23 Feb 2021 13:06:45 -0500, Boron Elgar
> wrote:

>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.

I knew you winged it ) I wish I could buy something that looked
like that around here. Oh well. We're getting new niche Mom & Pop
stores all the time. Maybe one will be a bakery from back East.
Janet US