Kaiser roll question
I made Kaiser Rolls using Peter Reinhart's formula in BBA. They taste good but don' look good. During proofing they spread out and were a bit flat looking. Also, using a kaiser roll cutter didn't work. During the proofing of the completed rolls the dough rose to the point of eliminating the tool cuts. After baking the cuts pretty much disapeared. Could the dough have been too wet? Would it be better to use the tool after turning the rolls over for the second proofing? Should you press the tool down as far as you can into the roll?