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

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

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!!
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".

On 23/02/2021 13:05, 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
>
Gorgeous!

> 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.

>> https://i.postimg.cc/QdtfPJWY/Kaiser-Rolls-2-22-21.jpg

nly problem I see is I'm thinking about lunch and one of those rolls
would be perfect right now. They really look good.

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!

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!!
>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".

Just say you got them from a rustic deli.

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.

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?

On Tue, 23 Feb 2021 15:41:47 +0000, S Viemeister
> wrote:

>On 23/02/2021 13:05, 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
>>
>Gorgeous!

Thank you. I blush.

On Tue, 23 Feb 2021 12:04:17 -0500, Ed Pawlowski > 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.
>
>>> https://i.postimg.cc/QdtfPJWY/Kaiser-Rolls-2-22-21.jpg
>
>nly problem I see is I'm thinking about lunch and one of those rolls
>would be perfect right now. They really look good.

Thank you very much. Wish I could oblige.

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

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?
>
I've posted on the r.f.sd group.

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
>
So these are knotted rather than stamped. Are the crusts crunchy or on
the soft side?
They look spectacular and tempt me to make a batch for my teenaged
grandchildren, who have hollow legs.
You might be interested in this recipe from a nasty, right wing,
Canadian newspaper:
https://nationalpost.com/life/food/c...baked-to-order

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

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

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
>
I'll post on the sourdough group.

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.

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


>They look spectacular and tempt me to make a batch for my teenaged
>grandchildren, who have hollow legs.

My kid in Taiwan requested some- alas, a week in a post box and
customs will not make is possible.

>You might be interested in this recipe from a nasty, right wing,
>Canadian newspaper:
>https://nationalpost.com/life/food/c...baked-to-order

I cannot seem to find the actual recipe there. Can you please point
me thru my ineptitude?

I have made sourdough pecan sticky buns before and I wonder if these
are similar- the texture is bolder than an enriched yeast
recipe...they are a bit chewier.

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.

On 2021-02-23 2:02 p.m., Boron Elgar 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
>
> 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.
>
Thanks! I thought it OK.
BTW, I shan't bother with the glaze in future. More trouble than it's worth.

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.

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.

I've been making soft dinner and hamburger rolls using the Tangzhong
method and my son's family really like them.

>
> https://www.youtube.com/watch?v=iY2O...a ndCaf%C3%A9
>
>
>> They look spectacular and tempt me to make a batch for my teenaged
>> grandchildren, who have hollow legs.
>
> My kid in Taiwan requested some- alas, a week in a post box and
> customs will not make is possible.
>
>> You might be interested in this recipe from a nasty, right wing,
>> Canadian newspaper:
>> https://nationalpost.com/life/food/c...baked-to-order
>
> I cannot seem to find the actual recipe there. Can you please point
> me thru my ineptitude?
>
> I have made sourdough pecan sticky buns before and I wonder if these
> are similar- the texture is bolder than an enriched yeast
> recipe...they are a bit chewier.
>
I tried the URL above and it worked. However, try http://tiny.cc/g7kqtz

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.

On Tue, 23 Feb 2021 16:04:24 -0700, Graham > wrote:

>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.
>
>I've been making soft dinner and hamburger rolls using the Tangzhong
>method and my son's family really like them.
>
>>
>> https://www.youtube.com/watch?v=iY2O...a ndCaf%C3%A9

I have read about this method but never tried it. With this
recommendation, however, I might take the plunge.
>>
>>
>>> They look spectacular and tempt me to make a batch for my teenaged
>>> grandchildren, who have hollow legs.
>>
>> My kid in Taiwan requested some- alas, a week in a post box and
>> customs will not make is possible.
>>
>>> You might be interested in this recipe from a nasty, right wing,
>>> Canadian newspaper:
>>> https://nationalpost.com/life/food/c...baked-to-order
>>
>> I cannot seem to find the actual recipe there. Can you please point
>> me thru my ineptitude?
>>
>> I have made sourdough pecan sticky buns before and I wonder if these
>> are similar- the texture is bolder than an enriched yeast
>> recipe...they are a bit chewier.
>>
>I tried the URL above and it worked. However, try http://tiny.cc/g7kqtz
>

Got it. Thanks! I might have had some blocker on my browser or the
site might have hiccupped on my VPN.

On Tue, 23 Feb 2021 16:07:56 -0700, Graham > wrote:

>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.

It has to be in order to get it rolled into the snake. When some
fought back at first, I just covered it all up and went to read a bit
before coming back to it.

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.