Superior Kaiser XL – Item #60037 – 50 lb. box
Superior Kaiser XL – Poppy Kaiser Rolls
| Ingredient | Bakers % |
|---|---|
| High Gluten Flour | 100% |
| Superior Kaiser XL | 7% |
| Water | ± 53% |
| Fresh Yeast | ± 1-2% |
| Total | ± 161%. |
Procedure
Crispy New York-style Kaiser rolls topped with poppy seeds for added texture
- Mix on Low speed for 2 minutes
- Continue mixing on High Speed for 8 – 10 minutes or until dough is fully developed. DDT 78°F – 80°F
- Round and divide; Recommended scale weight 3.5 oz.
- Rest dough balls for 10 – 15 minutes in intermediate proofer
- Dust dough balls with flour blend 2:1 ratio white rye and cornmeal. Flatten dough balls and stamp seam side down. Stamp should pierce through bottom of dough
- Top with poppy seeds and place dough stamp side down on cornmeal dusted proofing boards
- Proof for 60 – 90 minutes at 100°F 85% RH
- Retard dough for 4 – 12 hours at 40°F
- Allow dough 15 minutes to acclimate to ambient temperature
- Flip and bake in a deck or tunnel oven with heavy steam 400°F for 15 – 18 minutes
