finaly made it

Toast
nbicomputers on

norms roll 2

Just got back from the suppler.

picked up everything but the shortening dam i forgot it ill get it in a week or so i do have enough on hand to het stared for the holidays

just so it was not a lost day i made these

norms roll

roll crumb

 i made a video showing the way to shape  but it did not come out well i will edit it and post it i guess to you tube and link to it latter.

when you see the vid note thst the thumb does not move or come out of the roll untill the last fold. about 1/3 to 1/2 of the dough is folded over the thumb. you will also see that each bloomed in the oven and is  not atached to the other folds. by the look you can tell the roll is hand shapped and not cut or stamped. rye flour helps this with out it the roll will look like the shape is cut into the dough rather than formed.

Norm,

Those are great!! I can't wait to see the video. Now is that the recipe that you have shared with us? The crumb looks very close to mine. You seem to have a better crust. Is there a difference in the heat or anything other than shaping between the onion rolls and Kaiser?

The onion rolls are amazing and thanks again!

Eli

baked at 450 with lots of steam and very full proof

and nope the same mix for both

Hi, Norm. Very nice. I'm going to give these a second try this weekend. I'd rather see your video before I tackle shaping them, but I'm doing them in any case.
David
Hi, Norm. Thank you so much for posting the video! The technique is significantly different from what I had imagined. After the sour ryes and San Joaquin Sourdoughs I baked today, plus the errands, I didn't get around to making kaiser rolls. Now, I'm glad I got to see the video first.
David

You've still got the touch.  Thanks for posting the video.

Howard

EDIT: Norm, Charlene and I just finished watching your video for the second time and I think we've got it.  You're sly...keeping that thumb concealed...like David Blane  the magician doing the old "hidden thrumb" trick.  Seriously, thanks so much for sharing your technique for the Kaiser rolls.  I NEVER had a clue as to how they were shaped before watching your video. 

Now, all you have to worry about is someone from the baker's union seeing the video and calling you in front of the Grievance Committee for giving away trade sercets :>)  Charlene sends her thanks too.

HO

was not trying to hide the thumb  ( wink-wink)

once you fold the first third of the dough over your thumb you have to keep it there to hold the fold open so when you get to the last fold you give a half twist and stick the last fold in the open pocket where your thumb was.

That was very cool. I had no idea that shaping Kaiser rolls was so labor intensive. Loved watching the speed at which you shaped the first 2 rolls. I'm sure if I tried moving as fast as you did I'd end up smashing my thumb.

Betty

I watched your video several times on shaping Kaiser rolls and it was GREAT! I wish I could come and just watch you bake bread. I'm sure I would learn a lot.Do more videos-please!

The question I have is that I notice you flip the roll over after forming it. Does it proof and bake that way?

Darn. We bought a Kaiser press from KAF. Wished we had seen your video before wasting our money. Looking forward to making more Kaiser Rolls with your method. Also thank you for the tip about the rye flour helping to keep the bloom. Marisa and Jim

Hi Norm!  I tried to access your videos but they are not available. My great aunt and uncle owned a Polish bakery on Grand Street in Williamsburg section of Brooklyn,NY. I wish I had their recipe!  They had the best!!

Could you please let me know if they are available?

 

Thank you,

Donna