Kaiser Rolls first try. I portioned the dough out to 4 oz and proffed for an hour but not as big as I wanted them, next time.
now, I too think that 114 g each is too small for the average quarter pound burger. I like 145 g or 5 oz for buns. Your Kaiser rolls are boldly baked and they look well crafted. Are they SD, YW or Commercial yeast? Hope they taste as good as they look.
I too have Kaiser rolls for hamburger buns final proofing right now and made a round 6 strand challah out of part of the dough, Tonight is the monthly Hamburger Night!.
Nice baking Wing!
I only proofed them for about an hour under cloth. I think a warmer humid enviroment would do wonders for the overall structure. They are Sourdough, but the poolish has a tiny bit of commercial yeast in it. I baked them boldy because 1) I like that flavor and 2) I dont like the crust to sog out when you are eating. They do taste good, but they could be improved upon.
Thanks for the kind words,
one the boldly baked - the taste is way better and a bun that can't stand the filling is a real bummer. Seems my rolls really expanded this time for some reason and 130 g would have been better. Now I have to go with 5-6 oz burgers :-)
Those look great. Did you use a press or hand to shape them?
Great looking rolls, Wingnut! What is the green stuff in the crumb?
A wee bit of Oregano.