Do you know Kaiser rolls? The Tyrolean bread rolls that look like a rose, a turtle or a spiral? Have you ever wondered how to bake them at home?
This recipe requires an indirect dough (or two doughs). Therefore we recommend to knead the biga in the afternoon and make the final dough the following morning.
Use our bread stamps to create truly unique shapes. Roses, spirals or turtles, which one is your favourite?
Here’s how to use our bread stamps step by step:
|Spiral bread stamp||
Turtle bread stamp
Rose bread stamp
Below you can find the recipe of Verdemelissa
Ingredients for 13 rolls:
For the biga:
- 100g strong flour
- 45g water
- 1g fresh brewer’s yeast
For the final dough:
- 600g stone-ground strong wheat flour
- 18g fresh brewer’s yeast
- 14g salt
- 4g malt
- 30g extra virgin olive oil (or lard)
- 300g water
How to prepare biga:
Combine the ingredient but be careful not to overmix the dough: it shouldn’t be too tied. Leave to rise for 15-18 hours at 18 degrees
The following morning:
- Place the biga, the yeast, the flour, the malt and the water in a stand mixer with the dough hook attachment and turn it on at medium high. When the dough begins to form, add the remaining water and the oil (or the lard) and knead until the dough forms a smooth and elastic ball. Let the dough rest for 15-20 minutes.
- Divide the dough into 80g pieces. Arrange them on a work surface and leave to rise at room temperature for about an hour.
- Mark the dough with your favourite bread stamp and leave to rest for at least 20 minutes with the stamped side face down.
- Flip the roll, brush the stamped side with some water and pass it in the seeds (in this case sunflower and linen) pressing gently to let them adhere.
- Put a bowl of water in the preheated oven and bake at 230°C on refractory stone for about 20/25 minutes.