For Day 16 of the Bread Baker's Apprentice Challenge, we made Kaiser Rolls. Like several of the other formulas in the book, this version utilizes a Pâte Fermentée to improve flavor, texture, and color. It also utilizes diastatic malt powder to improve coloring.
When I was making the Pâte Fermentée (the day before I baked the bread), my son asked if we had any Kaiser Rolls to make a sandwich. I said, "funny you should ask, I'm making them for the BBA Challenge tomorrow". He had to wait a day for his rolls, but it was worth it. He likes them.
I decided to use freshly milled organic wheat flour because I ran out of store bought bread flour and it seemed rather silly to go out and buy more when I have a bunch of stored grains. I also used diastatic malt powder made from sprouted wheat grains. The formula calls for diastatic barley malt powder, but I didn't have any barley grains so I used wheat grains to make the diastatic malt powder. I'm going to try sprouting some barley grains soon. I plan on making these rolls again so I'll use the barley malt and let you know how it compares to this version.
You might also enjoy these other Roll Recipes.
Makes: 6 large rolls or 9 smaller rolls (I doubled the recipe)
- 1 1/2 cups (8 ounces) pâte fermentée
- 2 1/4 cups (10 ounces) unbleached bread flour
- 3/4 teaspoon plus a pinch (.2 ounce) salt
- 1 teaspoon (.17 ounce) diastatic barley malt power
- or 1 1/2 teaspoons (.33 ounce) barley malt syrup
- 1 teaspoon (.11 ounce) instant yeast
- 1 large egg, slightly beaten
- 1 1/2 tablespoons (.75 ounce) vegetable oil
- 10 tablespoons to 3/4 cup (5 to 6 ounces) water, lukewarm
- Poppy or sesame seeds for topping (optional)
- Semolina flour or cornmeal for dusting
Using Freshly Milled Flour
I milled several cups of white wheat flour Saturday morning right before I made the pate fermentee so it would be fresh. Then, I sifted the flour to separate the germ and bran.
Stir together the flours (bread flour and all-purpose flour) and the salt, and yeast in a bowl with a wooden spoon (or you can use your stand mixer if you prefer). I'm doing as many of these breads by hand as I can to get the artisan experience. Add 3/4 cup of the water
Place the rolls, fold side down, on the parchment, mist them lightly with oil, and cover loosely with plastic wrap.
Remove the rolls from the pan and transfer to a cooling rack. Wait at least 30 minutes before serving.
I'm submitting this bread to BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker's Bench.
Thanks for joining us this week in the Bread Baker's Apprentice Challenge. See you next time...
The next bread in the challenge is Lavish Crackers.