Update on the Kaiser Rolls
Okay, so I liked the Kaiser Rolls earlier formula but I wished they were softer inside and not quite so dense. So I got to thinking of what I could do to the recipe to change those parameters that I didn’t like. I Did it!!! I substituted some milk and more oil and more water to make the hydration higher and …..yes! Here are the results:
Sourdough Kaiser Rolls
I decided to try out my luck with Sourdough Kaiser Rolls. Using Northwest Sourdough starter, I made up a sponge the night before and had a good vigorous sponge by morning. Then, in the morning I added the rest of the ingredients and proofed the dough for 2.5 hours at which time the dough doubled. Sponges usually proof faster as so much of the dough is really a starter. Also the house was warm with it starting at 72F degrees and it being 82F degrees when I baked. Here is the first proof at 10:30 a.m. after 2.5 hours of proofing:Continue reading
