On 2021-02-23 2:09 p.m., Boron Elgar wrote:
> On Tue, 23 Feb 2021 13:09:18 -0700, Graham > wrote:
>
>> On 2021-02-23 6:05 a.m., Boron Elgar wrote:
>
>>>
>>> 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
>>>
>> So these are knotted rather than stamped. Are the crusts crunchy or on
>> the soft side?
>
> Crunchy crust. but not the shattery, super thin kind that one can get
> on some sorts of yeasted dinner rolls.
>
> https://www.youtube.com/watch?v=iY2O...a ndCaf%C3%A9
>
>
Just looked at the video. Neat! Her dough seems to be very relaxed.