Well, we had over 90 responses, and they fell into four categories:
1. Buy yourself a “Kaiser Stamp,” which imprints the tops of round rolls with the Kaiser pattern.
2. “Klopping,” the traditional method of folding and pressing (“klopping” refers to the karate-chop like action to make the seal). Very difficult to achieve with our wet dough; I still haven’t managed a credible one.
3. Grouping small balls of dough together. Not really a Kaiser effect, but a great result.
4. Knotting a rope of dough. Really more of a “garlic knot” idea (see http://artisanbreadinfive.com/?p=202)
So it was tough to pick a winner (I have to admit, I haven’t even bought a “Kaiser Stamp” yet). The winner is a random selection… it’s Kris, who submitted a link to a post with the “knotting” method. She’ll be getting a signed copy of the book. Thanks Kris!