On Tue, 23 Feb 2021 12:46:56 -0700, Graham > wrote:

>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?
>>
>Yes! Following the book's instructions. Result not especially good.
>The flavour is good and the crumb OK but the oven spring was very
>pronounced, not at all what I expected for a deli rye.
>https://postimg.cc/gallery/G1YmCrW

Deli rye is not a very dense loaf, unlike Scandinavian, 100% ryes. It
has less toothsomeness than an artisan sourdough. Crispy crust, but
softer, even interior.

Your crumb looks ideal.