On Tue, 23 Feb 2021 13:10:54 -0700, US Janet >
wrote:

>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


I had looked around online for sourdough Kaiser recipes and used the
ideas of diastatic malt and oil from a couple I saw. I think doing a
sort of double preferment might have helped, too.