These rolls undoubtedly belong in the “Champion’s League!” Its sublime form encourages readers to bake it again and again- I don’t understand what it is about the Handkaiser when there are so many more simple shapes to bake!
Since these rolls have so many views, it is time for a relaunch! Long and cool proofing is a must and there are a few other changes compared to the old recipe:
Inactive Malt (better formation & volume)
Amount of pre-dough (for better dough elasticity)
Sourdough variant (more flavor and more intense browning)
Butter (delicate crust cracks)
Recipe
Variant 1/ Pate Fermentèe
1000g
Wheat Flour Type 550/700
100%
570g
Water
57%
24g
Salt
2,4%
15g
Inactive Malt
1,5%
11g
Yeast
1,1%
15g
Butter
1,5%
Pate Fermentèe
200g
Wheat Flour Type 550/700
140g
Water 20°C
4g
Salt
1g
Yeast
Dissolve the yeast in water and then mix with the salt and flour in a mixer for 4-5 minutes on slow. Then allow to rise at room temperature for 2-4 hours and then in the refrigerator at 4°C until further processing.
Main Dough
800g
Wheat Flour Type 550/700
430g
Water 4°C
345g
Pate Fermentèe
20g
Salt
10g
Yeast
15g
Inactive Malt
15g
Butter
Variant 2 / Wheat Sourdough DY 200
1000g
Wheat Flour Type 550/700
100%
570g
Water
57%
24g
Salt
2,4%
15g
Inactive Malt
1,5%
15g
Butter
1,5%
10g
Yeast
1%
25g
Starter from Wheat Sourdough
2,5%
Wheat Sourdough
100g
Wheat Flour Type 550/700
100g
Water 35°C
25g
Starter
Dissolve starter in the water and then mix in the wheat flour until free of lumps. Then allow to rise in a warm spot for 4-5 hours.
Main Dough
900g
Wheat Flour Type 550/700
470g
Water 2°C
225g
Mature Sourdough
24g
Salt
15g
Inactive Malt
15g
Butter
10g
Yeast
Production
Knead all ingredients on slow for 5 minutes and on fast for 5-6 minutes to a smooth dough.
After mixing let the dough relax for 30 minutes in a covered tub. After the relaxation phase, divide the dough into 60g pieces and roll into rounds. Cover with plastic and allow to rise for 30-40 minutes.
After the prescribed dough rise, form the Handkaiser – siehe Video Instagram
With the rolled-star up, place on a tray!
Cover with plastic and place in the refrigerator
Rise time of 12-18 hours.
Remove the dough from the refrigerator and allow to acclimate for 20-30 minutes at room temperature.
Before baking spritz with water.
Bake the Kaiser Rolls at 240°C with strong steam.
Reduce the baking temperature to 230°C
Total bake time of 16-17 minutes.
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