Aim: Shaping Kaiser rolls, using the fold, and stamp methods to compare the results.
All of my most recent Kaiser roll bakes have used the knot shaping method. I have become proficient in the knot method, so, I left that one out. Let's look at the results separately.
A. The stamp.
I have had this plastic stamp for quite a while. Today is the first time using it. I really like the way the crust peeled open when I pressed just right. That being said, this look is far from traditional Kaiser rolls.
B. The fold.
I have used the fold method in more than a few bakes, with varying degrees of success. Today I folded only two. I am still not satisfied with my folded Kaiser rolls. At the moment I am considering giving up in favor of the easier options.
Conclusion:
1. I have to much spare time.
2. My Kaiser rolls from now on will consist of a mix of knotted and stamped. Sometimes a few of each, sometimes exclusively one method or the other.
If looks count and I had a stamp I guess I'd go for the stamp. If it is also easier, I'd probably almost always go for the stamp, I think they look really good!
They look so appetizing I want to eat them all. I can almost hear their crunch :-)
I, personally, usually knot my rolls, but that's because I don't have a stamp :-))