On Tue, 01 Feb 2011 19:05:06 -0500, Jim Elbrecht >
wrote:
>"Michael Kuettner" > wrote:
>
>>"Jim Elbrecht" schrieb :
>>>I want to make some mini sub rolls today. I feel like a Kaiser roll
>>> type with a crusty exterior and a bit of a yeasty flavor.
>>>
>>> But I don't use sourdough and most of what I see online uses either
>>> sourdough or a poolish of some sort.
>>>
>>> Does someone have a recipe up their sleeve that might be fit the bill?
>>>
>>
>>There's no sourdough in a Kaisersemmel.
>
>It would likely make you cry if I took you to 3-4 local markets and
>made you feel & smell [I wouldn't have the heart to ask you to put
>them in your mouth] the variety of things we call Kaiser rolls.
>
>I hope the real thing is similar to the rolls we used to get out of a
>bakery in NJ--- but to tell you the truth I have no idea what is
>correct-- just what I like.
>
>>Making the real thing is a lot of work (the dough has to be worked 5 times
>>before it's ready).
>
>As long as I can work it with the dough hook, I'm good. My hands
>don't do much kneading, but I don't mind playing in the kitchen all
>day.
>
>>That's the bad news. The good news : You need diamalt for the dough ;-)
>
>That will make it all worthwhile.<g>
>
>So point me at a good traditional recipe. I like the looks of the
>one "l, not -l" posted-- but I'll be looking for ways to use up my
>couple tablespoons of malt powder next week.
>
>Thanks,
>Jim
If you can hop on over to alt.bread.recipes, we had quite a discussion
about Kaisers late last week.. Mostly it centered on a Peter Reinhardt
recipe that had been adapted a bit. I adapted it even more, but I will
tell you to go read up, rather than post it, because although the
rolls were quite tasty, the sides and bottom crust did not retain the
super-crisp, shattery crust I, myself, prefer for such rolls.
They looked ok, though:
http://www.flickr.com/photos/2564880...7625921107212/
And it isn't the first time I have tried my hand at them. I have not
found an ideal recipe yet, but I do not make the attempt more often
then every couple of years.
http://www.flickr.com/photos/2564880...7604518778506/
So many breads to bake, so little time...
Boron