On Wed, 24 Feb 2021 04:50:19 +1100, Bruce > 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 look professional!

Thanks.