{"id":544,"date":"2009-03-03T09:24:10","date_gmt":"2009-03-03T16:24:10","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=544"},"modified":"2024-01-19T19:00:03","modified_gmt":"2024-01-20T01:00:03","slug":"free-book-giveaway-who-can-fix-my-kaiser-rolls","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2009\/03\/03\/free-book-giveaway-who-can-fix-my-kaiser-rolls\/","title":{"rendered":"Who Can Fix My Kaiser Rolls?"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/03\/kaisers-cover.jpg\" alt=\"kaisers-cover.jpg\" \/><\/p>\n<p>OK, I&#8217;m pretty happy with this photo, but&#8230; well, they aren&#8217;t really Kaiser Rolls.\u00a0 I was on a &#8220;roll&#8221; from last week (sorry), when I thought <a href=\"https:\/\/artisanbreadinfive.com\/?p=536\" target=\"_blank\" rel=\"noopener\"><strong>my Brotchen<\/strong> <\/a>were more than passable.\u00a0 So I wanted to re-create another German roll style&#8211; the famous 5-petal Kaiser roll.\u00a0 I have to say that even though the picture is pretty, the rolls didn&#8217;t retain the 5-petal shape that defines the Kaiser roll&#8211; it ended up as just a round, though beautiful and tasty roll.<\/p>\n<p>And so fellow bakers, I turn to you for help!\u00a0 What did I do wrong?\u00a0 Please make suggestions that help me perfect this beast&#8230;<!--more--><\/p>\n<p>Just like last week, I\u00a0mixed up a batch of our plain <a href=\"https:\/\/artisanbreadinfive.com\/?p=195\" target=\"_blank\" rel=\"noopener\"><strong>white-flour Master Recipe<\/strong><\/a><strong>\u00a0<\/strong>but made two variations:\u00a0 First, put three egg whites into the bottom of the measuring cup before you measure out your three cups of water&#8211; so it&#8217;s three cups of liquid, including the three egg whites.\u00a0 <strong>AND one other variation&#8211; I used the drier dough version that we specify in the book, <\/strong>in the recipe for Pain D&#8217;Epi.\u00a0 Just use an additional half-cup of unbleached all-purpose flour.\u00a0 If you don&#8217;t use the drier version of the dough, you won&#8217;t be able to make the folds that define the shape of the Kaiser roll.<\/p>\n<p>Preheat the oven with a <a href=\"https:\/\/www.amazon.com\/Old-Stone-14-Inch-16-Inch-Baking\/dp\/B0000E1FDA?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener\"><strong>baking stone<\/strong> <\/a>near the middle of the oven to 450 degrees F for at least 20 to 30 minutes (place a broiler tray in the oven on any other shelf that won&#8217;t interfere with rising bread).\u00a0 Cut off\u00a03 to 4\u00a0ounce balls of dough (like a peach)\u00a0and briefly shape them (<strong><a href=\"https:\/\/artisanbreadinfive.com\/?page_id=63\" target=\"_blank\" rel=\"noopener\">as in our videos<\/a><\/strong>), then roll out to about a quarter-inch thick.\u00a0 You should end up with\u00a0a circle of dough about 7 inches in diameter.\u00a0 Then fold one side of the dough over as shown here, pressing firmly to seal.\u00a0 You&#8217;re going to do this a total of five times to make the 5-petal shape.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/03\/1-first-fold.jpg\" alt=\"1-first-fold.jpg\" \/><\/p>\n<p><strong>The second fold includes about half the first fold&#8230;<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/03\/2-second-fold.jpg\" alt=\"2-second-fold.jpg\" \/><\/p>\n<p><strong>&#8230; and so on, for the third fold&#8230;<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/03\/3-third-fold.jpg\" alt=\"3-third-fold.jpg\" \/><\/p>\n<p><strong>&#8230; and the fourth fold&#8230;<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/03\/4-fourth-fold.jpg\" alt=\"4-fourth-fold.jpg\" \/><\/p>\n<p><strong>Then you have to tuck the side of the fifth fold under the first fold, like so:<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/03\/formed-kaisers.jpg\" alt=\"formed-kaisers.jpg\" \/><\/p>\n<p>It looked like it would work, though I have to admit that I had my doubts when I took this picture.\u00a0 I let the Kaisers rest on a <a href=\"https:\/\/www.amazon.com\/Silpat-2-Inch-Nonstick-Silicone-Baking\/dp\/B00008T960?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener\"><strong>silicone mat<\/strong> <\/a>for about 60 minutes, though <a href=\"https:\/\/tinyurl.com\/bctz2c\"><strong>parchment<\/strong> <\/a>would have been fine, or even cornmeal on a <strong><a href=\"https:\/\/www.amazon.com\/Sassafras-1416-Pizza-Peel\/dp\/B00004S1D6?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener\">pizza peel<\/a><\/strong>.\u00a0 \u00a0I brushed\u00a0with egg whites using a <a href=\"https:\/\/www.amazon.com\/Roscan-Wooden-Handle-Natural-Bristle\/dp\/B001E40C54?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener\"><strong>pastry brush<\/strong><\/a><strong>\u00a0<\/strong>and sprinkled with poppy seeds.\u00a0 Then, onto the <a href=\"https:\/\/tinyurl.com\/cly2rl\" target=\"_blank\" rel=\"noopener\"><strong>hot stone<\/strong><\/a><strong>\u00a0<\/strong>for about 25 to 30 minutes, depending on size.\u00a0 Pour a cup of hot water into the broiler tray just before you close the oven door.<\/p>\n<p>The result was the perfect texture I remember from New York City delis, with the crunchy poppy seed crust somehow working perfectly for dipping into chili (my kids absolutely loved the combination).\u00a0 But there&#8217;s this cosmetic problem.\u00a0 Anyone able to help me? <a href=\"https:\/\/artisanbreadinfive.com\/2009\/03\/11\/winner-announced-its-not-easy-to-make-kaiser-rolls\/\" target=\"_blank\" rel=\"noopener\"><strong>Click here for the suggestions I received&#8230;<\/strong><\/a><\/p>\n<p><strong>Note: <\/strong>BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OK, I&#8217;m pretty happy with this photo, but&#8230; well, they aren&#8217;t really Kaiser Rolls.\u00a0 I was on a &#8220;roll&#8221; from last week (sorry), when I thought my Brotchen were more than passable.\u00a0 So I wanted to re-create another German roll style&#8211; the famous 5-petal Kaiser roll.\u00a0 I have to say that even though the picture [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[8,14,25,29,28,26,27,24],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Who Can Fix My Kaiser Rolls? 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