Kaiser rolls after a long haitus

I have been focusing on sourdough to the exclusion of all other breadmaking since May.  I finally decided to make Kaiser Rolls from "bread baker's apprentice." by Reinhart.  This is the first recipe I made when I started trying to become a better "artisan" baker.  We spent a month in Austria in 2006 and loved the bread over there so much that I got this cookbook.  I picked it because of the many good shaping pictures.  I knew I could make good tasting bread but I wanted to move on in my technique to well-shaped bread too.

no real issues today.  I started the pate fermente yesterday, and made the bread in the late morning.  I did a few stretch and folds but then had to leave for a few hours.  It blew the plate off my large  mixing bowl.  Degassed it and shaped it by tying knots as Reinhart shows.  Baked at 450 for 2-3 minutes and then 400 for about 30 more. No steam (but did spray the bread with water before baking) and no baking stone. Nice golden brown color.  I tried to get some sesame seeds to stick but they are really falling off.  I haven't really made much seeded bread;  any tips?  Egg-wash is too fussy for me.  But if thats what it takes, I can do that.

here's a picture.  We just ate one.  mmmmmmmmmmmmm.  very good.  Crisp crust and soft fluffy interior.  smells great.