Yep....Back at it again gosh dang it..... I will not retreat. I'm sticking with the same recipe. http://www.smokingmeatforums.com/t/240048/hard-rolls This was my last hard roll attempt.... I'm now surfing You tube and watching how other people make kaiser and hard rolls to pick up techniques. This time I didn't refrigerate the hard rolls before the oven and I used my new kaiser roll press. I seen on you tube you press the hard roll press on the roll and then you let it rise upside down with the creases down, then you flip back over, egg wash then bake.
To my surprise these are the best I have ever made. The crust was perfect. I don't know if it was from the upside down thing or not refrigerating. If i recall I did not refrigerate one other time and they were still hard. Also when I flipped them straight back up used a wet rung out towel to cover them for about 30 minutes then the egg wash, poppy seed then to oven. I tried fast rising yeast for the firs time. I don't know if that should change the crust.....
Yep i did good this time. Don't know if I can do it again though...lol
Some new bread making toys..Was very happy with these
Here's the proof made. It needs to sit 24 hrs to burp
The proof after 24 hrs
The proof and rest of the ingredients went into the bread maker and I set it for pizza dough. It does all the work.. I let the dough rise 3 times. then out of the bowl to separate into 90 gram pieces
I didn't take pics of the separation, roll form and kaiser stamp as my hands were pre occupied but this is how they turned out before the bake
They looked pretty good when I pulled them out. 425 degree for 20 minutes. when I went to take a pic some how a roll got missing. Mrs B was impressed....
one thing I didn't do was grease the pan. i had to scrape them off with a lasagna serving spoon
one of my favorites. buttered hard roll and a coffee
The crust was perfect. delicate, light and crunchy..... not hard. Hope I can be repetitive with this round
Again, Thanks for looking