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1
Take the pate fermentee out of the refrigerator 1 hour before making the dough.
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2
Cut it up into about 10 small pieces with a pastry scraper or serrated knife.
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3
Cover it with a towel or plastic wrap and let sit for 1 hour to take off the chill.
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4
Stir together the flour, salt, malt powder, and yeast in a 4-quart bowl (or in the bowl of an electric mixer).
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5
Add the pate fermentee, egg, oil, and 10 tablespoons water.
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6
Stir (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball.
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7
If there is still some loose flour, add the remaining 2 tablespoons water.
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8
Lightly dust the counter with flour, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook).
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9
Knead for about 10 minutes (6 minutes by machine), adding flour, if needed, to make a dough that is soft and supple, tacky but not sticky.
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10
The dough should pass the windowpane test (page 59) and the internal temperature should register 77 to 81F.
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11
Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with the oil.
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12
Cover the bowl with plastic wrap.
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13
Ferment at room temperature for 2 hours, or until the dough doubles in size.
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14
If the dough doubles in size before 2 hours have elapsed, remove it, knead it lightly to degas it, and return it to the bowl to continue fermenting until doubled from original size or until 2 hours have elapsed.
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15
Remove the dough from the bowl and divide it into 6 to 9 equal pieces (4 ounces for large rolls, 2 2/3-ounce pieces for smaller rolls).
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16
Form the pieces into rolls, as shown on page 82.
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17
Mist the rounds lightly with spray oil, cover with a towel or plastic wrap, and let the dough relax for 10 minutes.
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18
Meanwhile, line a sheet pan with baking parchment, lightly mist it with spray oil, and then dust with semolina flour or cornmeal.
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19
Prepare the individual rolls by cutting them with a kaiser roll cutter (see photograph) or knotting them as shown on page 82.
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20
Place the rolls, cut side down, on the parchment, mist lightly with spray oil, and loosely cover the pan with plastic wrap or a food-grade plastic bag.
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21
Proof the rolls for 45 minutes at room temperature, then flip them over so the cut or folded side is facing up.
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22
Mist again with spray oil, cover the pan, and continue proofing for another 30 to 45 minutes, or until the rolls are double their original size.
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23
Preheat the oven to 425F with the oven rack on the middle shelf.
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24
Uncover the rolls and prepare them for baking.
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25
If you want seeds on your rolls, mist them with water and sprinkle poppy seeds over the top.
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26
If not, just mist them with water.
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27
Place the pan in the oven, spray the oven walls with water, and close the door.
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28
After 10 minutes, rotate the pan for even baking and lower the oven setting to 400F.
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29
Continue baking until the rolls are a medium golden brown and register approximately 200F in the center.
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30
This will take 15 to 30 minutes for large rolls, or less for smaller rolls.
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31
Remove the rolls from the pan and transfer to a cooling rack.
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32
Wait at least 30 minutes before serving.
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33
Enriched, standard dough; indirect method; commercial yeast
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34
Day 1: 1 1/4 hours pate fermentee
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35
Day 2: 1 hour to de-chill pate fermentee; 10 to 15 minutes mixing; 3 1/2 to 4 hours fermentation, shaping, and proofing; 15 to 30 minutes baking
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36
The traditional method for shaping a kaiser roll requires a series of overlapping folds, like making a paper flower.
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37
It is time-consuming and difficult to teach.
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38
Most people now use a commercial kaiser cutter, either metal or plastic, available at most cookware stores or through mailorder catalogs (see Resources, page 286).
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39
Equally effective and fun and easy to make is a knotted roll design.
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40
The finished roll looks similar to the more difficult overlapping-fold technique.
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41
You can use either a kaiser roll cutter (center) or the knotted-roll technique (left and right) to give your kaiser rolls their distinctive design.
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42
Kaiser Rolls %
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43
Pate fermentee 80%
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44
Bread flour 100%
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45
Salt 2%
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46
Diastatic malt powder 1.7%
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47
Instant yeast 1.1%
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48
Egg 16.5%
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49
Oil 7.5%
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50
Water (approx.)
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51
55%
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52
Total 263.8%
