Eureka! Though trial and error I have successfully recreated the authentic, iconic NYC Kaiser roll. Brought to America by our German Jewish neighbors. These are the big ones of breakfast sandwich fame.
Check another one off the list.
Kaiser rolls-✅
While I did achieve the marbling effect, I was hoping for a more vivid color. Additionally, I want to say the Bread is on the under fermented side. Still a worthy endeeavor.
Quick as a jiffy rolls to go with my burgers. Very nice results. My only critique, I should have been more aggressive, pressing them down into the burger bun shape.
The shaping process
1. The well fermented dough ball is divided into three smaller equal pieces.
2. Each of the three dough balls is rolled out into a log shape.
3. Each of the logs is divided into four equal pieces
4. Each of the 111g pieces is shaped into a tight little ball.
5. Under my conditions, proofing covered on the bench took 35 minutes.
Pumpkin, cranberry raisin Bread.
Phase 1 ✅
The mix and mechanical dough development.
Phase 2✅
Day two. After the long slow bulk fermentation. The loaves are shaped and baked.
On hold. To be competed
Goals
1. Practice mixing a Baguette dough that is manageable, and mechanically mixed to the optimal dough development to achieve an open airy crumb.
A. Use a tried true formula that has proven to yield good results.
B. Practice using our senses to gage dough development. Touch, look., and smell. Taking care not to overly work the dough. Leaving time, and temperature to fully develop the gluten network.
2. Gain proficiency in handling, divide, preshaping and shaping.
Phase one
Newfoundland savory spice ordered & incoming. For this first attempt I will be substituting basil for the main flavor component.
Test bake #1 using sweet basil.
Phase #1
The mix
All the players are assembled.
The dry ingredients flour, salt, yeast, and sugar
Day#1
The natural yeast leiven, and the soaker
Day #2- have all the final dough ingredients weighted and ready. Prep the ingredients for the mechanical mixing. Mix the final dough, with the goal of achieving a soft cohesive dough ball that is slightly tacky and just about passes the window pane test. Bulk fermentation until 1 1/2 times the volume is achieved.
Rye sour build #1