The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kaiser Rolls

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Wingnut's picture
Wingnut

Kaiser Rolls

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.

Cheers,

Wingnut

Comments

dabrownman's picture
dabrownman

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! 

Wingnut's picture
Wingnut

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,

Cheers

Wingnut

dabrownman's picture
dabrownman

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 :-)

isand66's picture
isand66

Those look great. Did you use a press or hand to shape them?

Wingnut's picture
Wingnut

By hand.

Mebake's picture
Mebake

Great looking rolls, Wingnut! What is the green stuff in the crumb?

-khalid

Wingnut's picture
Wingnut

A wee bit of Oregano.

Cheers,

Wingnut