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[bread 16] kaiser rolls
my unintentional baking hiatus, caused by a wedding & the start of 6th grade, has ended. if you were reading this and wondered if i had perhaps stopped baking, well, yes, i had. we were eating a lot of beans and tortillas. but, hey, folks, i'm back with kaiser rolls. !!!
these rolls were standard in the making: mix some weighed and measured standard bread items, flour and the like, and then let the kitchen aid go to work. of note recently is that the texas drought is drying up all the aquifers, lakes, etc. and where here we don't ever really think about running OUT of drinking water, what we do have is VERY VERY warm tap water. all the late summer the water coming out of our tap has been about 84 degrees. i started measuring my dough temperatures because they were all rising faster than peter's recommended times, and the root source was high 'room temp.' water. so now i'm adding ice cubes in a very sophisticated attempt to make my dough read between 77 and 81F. the most interesting variation here is the idea that a knotted roll, basically a breadstick folded and wrapped up, can turn into a uniform sandwich/burger roll. the directions in the bread baker's apprentice were perfect, and the rolls seen prebaking, rising for the first half of their rise upside-down, look great. the finish product, shown above, both looked and tasted great. mine didn't finish with a shine, as i didn't see an egg wash in the recipe, but i think i'd add that next baking.
on a completely un-kaiser-roll note, i finally started testing using the windowpane method for gluten development, and now i very much enjoy 'seeing' whether or not gluten has developed. little by little, this book is changing the way i bake, or rather, changing the precision with which i bake. i think in the long run my results will be more uniform and predictable. tune in all week for lots and lots of make-up BBA challenge baking.
Entered on 09.12.2009 at 21:45
Comments : 1            


 
Comments
tap water temp
I was just blogging that all my recipes rise faster than the books guidelines. Now that the temp has dropped into the 90's maybe I'll see a change! http://rosemarygarlicgarden.blogspot.com/
Posted by Anne Marie (annemariegrau@gmail.com) @ 09.12.2009 15:09
 

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also...codes you can use. SPRING10 is good for $10 off of $200, and SPRING5 is $5 off of $100.