May 21, 2007 - 4:49pm
Kaiser Cutter Experience ?
I made some rolls tonight (P.Reinhard's Kaiser Rolls) and used my new Kaiser Cutter. It made the impressions allright but they disappeard during proofing - I almost tend to say 'of course'. So I tried to stamp-and-twist ... which created a kind of flower impression, which also disappeared almost entirely. With ovenspring both stamping methods were just a faint memory.
My rolls weight about 4 oz/ea, so a bit on the larger size. It's possible that 2.5 oz rolls would have been more 'impressed' by the stamp, but I though I check here to see if someone has some (good) experience with the Kaiser Cutters and can give me a hint.
BROTKUNST
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I've used mine twice now. Turned out great the second time. I used a strong hand and basically pressed right through the dough and they came out great after baking. I used the stamp before final proofing. Let me know if that works for you Albert
Floyd had a good write-up and photos for a method that doesn't require a cutter here. I haven't tried it yet, but it looks like a good way to do it.
Sue
Thank you Albert, Sue
I think I will lower the Hydration a few percent to firm up the dough somewhat. Then I will reduce the weight of each roll to about 2.5 oz. I think these are possibly important factors.
Albert, do you know what was different between your first and second try ?
Sue, I know about the knotted version ... the stamp is however widely used also by professional bakers in Europe. Since I got one, I just want to make it work :-)
BROTKUNST
I didn't press down enough the first time. The second time I pushed down through about 80% of the roll. Wasn't sure what was going to happen but I got a really nice kaiser out of it. Sometimes I guess you just chance it. Have fun! Albert