On 2021-02-23 1:14 p.m., US Janet wrote:
> 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
>
> What is the flour mixture and what sugar?
> Janet US
>
No sugar at all and 480g white to 312 Rye.