Kaiser rolls - crumb
I have had Kaiser rolls many times in Austria and Germany and want to try to make them myself. The crumb is different than Kaiser rolls I get in the U.S. - it is soft and maybe you could call it fluffy. It does not have big holes like artisan bread nor does it have small bubbles like most breads. I would call it almost cottony in appearance. The flavor of these rolls (usually fresh at breakfast) is wonderful. I look forward to trips to Austria just for the bread. I have had other breads with similar crumb. In the small town where my wife grew up (in Illinois) there was a bakery that made only one product. You guessed it, Italian bread with a similar light crumb. I have learned a lot on TFL. Making baguettes and ciabatta. Many thanks if someone can give me advice. Frank
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I have memories of Kaiser rolls in Frankfurt that had a hard crackly crust and soft, chewy, moderately even crumb. The closest I've come starts with a basic lean bread formula and substitutes milk for 25% of the water. Use a high gluten flour, and fully develop, in other words, an intensive mix. Retard overnight refrigerated. Start the bake at a higher than usual temp, ~450F. Steam for 5 minutes and lower the temp to ~350-360F. Internal temp should be 200+F.
I recall a treatise on Viennese baking that described the Kaiser roll as a 100% milk bread made with high gluten, Hungarian flour. I can't get a crackly crust with that much milk, but then maybe it's not supposed to be all that hard, the Frankfurter Hof be damned.
Now if I can just get the folding technique mastered. :(
cheers,
gary
:)