May 2, 2024 - 2:28pm
Traditional old school shaped Kaiser rolls
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Traditional old school shaped Kaiser rolls
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
I see you are really getting there!
Will, what do you think the essential characteristics of a proper Kaiser rolls are, aside from the form factor? I'm asking because I've been reading about Banh Mi rolls, hoagies rolls, and sub rolls. People talk about all of them in pretty much the same terms: thin hard crispy outer crust, soft fluffy interior.
TomP
The way I would describe a perfect Kaiser crust is shattered glass when torn apart. Hoggies, I always think of as soft in and out. The Brooklyn hero sandwiches that may have stated my bread journey were made by a Sicilian family owned bakery that ended supplying talian bread to many eastern Brooklyn grocery stores.The Bread Box. I am still good friends with the two surviving sons. Frankie, and Johnny boy. These were the best filones you could ever imagine!
Sad that due to life's pressures to learn skills that would feed a family, I didn't realize my love for bread making until well after we all moved on from Canarsie, and the bread box was long ago closed. In the multiverse, there might have been a "me," that learned baking hands on from old pros. Many roads traveled to reach today. Some never explored. Thanks for thought provoking conversation, my friend.
Will F.
Looks like you're getting pretty good with the technique.
Paul
However, that last pedal that ges tucked into the thumb pocket still has me wondering exactly how it's done. That being said I am still having a fun time of it. Thanks for your approval. I appreciate it.
Will F.
These are looking really great Will.
Benny