May 21, 2013 - 6:33am
Kaiser Rolls
Kaiser Rolls first try. I portioned the dough out to 4 oz and proffed for an hour but not as big as I wanted them, next time.
Cheers,
Wingnut
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Kaiser Rolls first try. I portioned the dough out to 4 oz and proffed for an hour but not as big as I wanted them, next time.
Cheers,
Wingnut
Comments
now, I too think that 114 g each is too small for the average quarter pound burger. I like 145 g or 5 oz for buns. Your Kaiser rolls are boldly baked and they look well crafted. Are they SD, YW or Commercial yeast? Hope they taste as good as they look.
I too have Kaiser rolls for hamburger buns final proofing right now and made a round 6 strand challah out of part of the dough, Tonight is the monthly Hamburger Night!.
Nice baking Wing!
I only proofed them for about an hour under cloth. I think a warmer humid enviroment would do wonders for the overall structure. They are Sourdough, but the poolish has a tiny bit of commercial yeast in it. I baked them boldy because 1) I like that flavor and 2) I dont like the crust to sog out when you are eating. They do taste good, but they could be improved upon.
Thanks for the kind words,
Cheers
Wingnut
one the boldly baked - the taste is way better and a bun that can't stand the filling is a real bummer. Seems my rolls really expanded this time for some reason and 130 g would have been better. Now I have to go with 5-6 oz burgers :-)
Those look great. Did you use a press or hand to shape them?
By hand.
Great looking rolls, Wingnut! What is the green stuff in the crumb?
-khalid
A wee bit of Oregano.
Cheers,
Wingnut