How to get a flat Kaiser Roll after baking
I find it challenging to get to a flat kaiser roll after baking. Have watched youtube and following Peter Reinhart's book closely on the stamping & proofing. My problem is that the Kaiser roll always turn up to have risen high like a volcano in the centre even though I have turned it upside down after stamping & turn it back before putting into oven. Has anyone experience the same problem & any advice? Thanks.