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Kaiser Rolls

Preparing time: 30 min           Bake time: 20-30 min
Fermentation: Pâte fermentée - overnight;
Kaiser Rolls dough - 2 hours; Kaiser Rolls - 45 minutes
Ingredients
Method
Pâte fermentée 
6 g fresh yeasts or 1.5 g instant yeasts
4 tbs water from the 150 ml water below
Dissolve yeasts in 4 tbs of the water; if you use instant yeasts add them to the flour.
142 g all-purpose flour
142 g bread flour
5 g salt
150 g lukewarm water less of 4 tbs used for dissolving the yeasts
Add flourAdd saltAdd the yeasts
Add the water
Pour the flours and salt in a bowl of the stand mixer equipped with the dough hook. Add the yeast and the rest of the water. Mix until everything comes together and makes a ball.
The dough is a bit stickyInternal temperature of the dough
The dough should be a bit sticky but not stiff. Mix further for 4 minutes until the dough is soft and tacky. Mix further for 4 minutes until the dough is soft and tacky. Internal temperature should be 25ºC-26ºC.
Place the dough in the bowl and refrigerate overnight
Place the dough to a lightly oiled bowl and cover it with a plastic stretch foil. Ferment 1 hour in room temperature. Remove the dough from the bowl, knead to degas and return to the bowl. Cover with plastic wrap and place in the refrigerator overnight.
Bake day:
227 g pâte fermentée
Fermented pate fermenteCut pate fermente into several pieces
Remove pâte fermentée an hour before making the dough, cut into a few pieces and left to de-chill.
11 g fresh yeast or 3 g instant yeasts
284 g bread flour
5 g salt
1 egg beaten
21 g vegetable oil
Pate fermente added to the other ingredients
 
Dissolve the yeasts in 4 tbsp of lukewarm water; if you use instant yeasts add them to the flour. In a bowl of the stand mixer equipped with the dough hook combine the flour and salt. Add the yeasts, pâte fermentée, egg, oil and 130 ml water.
the dough should be tacky not sticky
Mix on low speed until the dough ball forms. If the dough is stiff and there is some loos flour, add the rest of the water. Mix for another 6 minutes until you get a smooth and tacky dough.Oil a glass bowl, place the dough there and cover with cling film or fresh kitchen towel. Ferment it at room temperature for 2 hours or until the dough doubles in size.
Divide the dough into 8 equal piecesForm the rollsLeave the rolls for 10 minutes and let them rest
Slightly flour the kitchen worktop and place the dough. Divide the dough into 8 equal pieces, form the rolls and leave to rest for 10 minutes. 

 

  Line a baking tray with baking paper, oil lightly with vegetable oil and sprinkle with semolina or cornflour.
Form the strand 20 cm longTie a knotWrap each end of the strand over the loopOne end will go down and the other will come up through the loop
Take each roll and form the strand 20 cm long. Tie a knot and then wrap each end over the loop. One end will go down and the other will come up through the loop. 
Place the roll on the baking trayThe Kaiser Roll on the baking tray
Place the formed rolls on the baking tray, cover with plastic wrap and leave to ferment for 45 minutes.
Brush each roll with egg washSprinkle with poppy seeds or sesame seeds
Preheat the oven to 220ºC.
Brush the rolls with egg white mixed with the water, sprinkle the poppy seeds and sesame seeds. 
 
Place the baking tray on the middle shelf and bake the rolls 20-30 minutes until they are medium brown. Remove from the oven and cool down on a wire rack. Serve with fresh butter, jam or cheese to your liking.

The recipe inspired by 'The Bread Baker's Apprentice. Mastering the Art of Extraordinary Bread' 15th Anniversary Edition by Peter Reinhart 

The Kaiser Rolls Polly Eats LondonThe Kaiser Rolls Polly Eats LondonThe Kaiser Rolls Polly Eats London

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