I was thinking about trying to fit both Kaiser Rolls and Lavash Crackers in this past weekend, but as it turned out, I only had time for the Kaiser Rolls. I made the pâte fermentée on Friday, and then baked the rolls on Saturday.
First I mixed the dry ingredients: bread flour, salt, diastatic malt powder, and instant yeast.
Then I added my pâte, egg, oil, and water. Doesn’t this look appetizing? No?
For some reason, not only have I started to knead by hand, but I have also started to mix by hand. I start off with the dough whisk, but after it gets fairly mixed up, I feel the urge to reach in and smush it around until everything is well-mixed.
Then I start kneading with the KitchenAid, but usually take it out and finish it by hand. I don’t know what is wrong with me.
This dough was very sticky and needed more flour to come together.
Incidentally, has anyone been using an autolyse on any of these doughs? I don’t think Reinhart really goes into the autolyse in the BBA book, and none of the recipes direct you to do it. I was thinking of trying to incorporate it in one of the future breads and see if it makes a difference, since I have never done it before. I got the idea because I have been reading other bread books, but I haven’t had the time to bake anything from them, since BBA consumes almost all of my baking time.
I put my dough into the same KAF measuring beaker I used last week:
And yet again, my dough almost overflowed:
This is partially my fault, since I went out and didn’t get back until two hours had passed. However, I am starting to think that the tall shape of the beaker helps the dough rise higher. This may have no basis in fact.
I took out the dough and shaped it into boules. I did have six, although there are only five here for some reason:
I used my scale to get them roughly even, but I think each of them was more than 4 ounces.
Since I didn’t get a kaiser roll cutter, I decided to try the knotting method. I rolled the dough out and double-knotted it according to Reinhart’s directions: first like tying a regular knot, and then pushing the loose ends through the center again, one through the top and one through the bottom. Does that make any sense?
It kind of worked for me, although I had a hard time getting the dough to roll out long enough to make all the required knots.
I also decided to use my KAF roll pan for the rolls. I figured since I have a roll pan, I should use it.
I flipped the rolls over halfway through and then preheated the oven.
I decided to add sesame seeds to the rolls, so I spritzed them with water and sprinkled on the seeds. I almost regret doing this, because for the next few days I found sesame seeds discarded by my rolls everywhere. It’s a miracle even one made it into our mouths.
I baked these for ten minutes and then turned the pan. After fifteen more minutes they were ready. I took their temperature and all were well above 200 degrees F.
These tasted delicious. I am not a huge kaiser roll fan, but if I were, I would make these all the time. They were fairly easy to make and came out just like a kaiser roll should.
I think my roll pan caused them to spread upwards instead of out (like it does for my hamburger buns), so my kaiser rolls were rather taller than wider.
And here’s the crumb shot. We have been using these for sandwiches all week. It is nice to have another “small batch” recipe that isn’t going to take up residence in my freezer. I give these a 4 out of 5.