The Bread Baker’s Apprentice, Kaiser Rolls


Sourdough, charged up and ready to, Rambo, the taste buds. 

Honestly, I’d like to tell you what it is that I did, but I’m guilty of playing in my dough on this bake.   Most likely I’d added some rye to my bread flour, forgotten purified water and used tap instead.  Who knows?  I sure don’t.  I’m sorry. 

Forgive me, for I have sinned.

Oh, who am I kidding?  Sourdough is friendly.  If you treat it nicely.  If you don’t: 



But, I digress…..

Peter’s recipe called for a pâte fermentée.  I opted to use a portion of my sourdough, nestled and waiting in the lovely, Miss G.E.   Fresh, minced onion, was added to this particular item, a few days back, thus giving this particular bake* an added note of flavour.  Generally, I would caution anyone from adding onion to their preserved piece of dough, but I knew that I would be using the remainder of this batch for the specific Kaiser bake.  (NOTE:  fresh onion will darken after a few days in your unbaked dough, also, onion is wet, sometimes requiring you to adjust your flour content, markedly.) 

*The other noted adjustment to P.R.’s Kaiser Rolls:  I doubled his recipe and deleted one of the teaspoons of yeast requested per his instructions for the completed recipe.


I use Peter Reinhart’s recipes as roadmaps.  Sometimes I will  take a path not designated by his written word.  Not that this is ever necessary, it isn’t, and if I might note:  If you want consistency you should ALWAYS follow the directions.  I’ll go off on a tangent and ‘invent’  some sort of detour, but what the heck.  I’m too busy smelling the flours to worry over any warning signs.  Besides, I don’ t think P.R. writes warning signs.  Actually, I’m pretty sure he would encourage a wayward act from time to time, as long as it didn’t involve hurting any living thing, or as long as the intent was in good faith.  You know, as a noble act of kindness.  That form of waywardness.  Yeah.  I’m sure he’d approve.  ;)

And evidently my friends approved of this detour.  They attacked these rolls like a starving pack of wolves.

I have ‘fake’ scars to prove it:


My bread box is empty! 


 Flashbulb color coding:


 Eaten by a pack of wolves, the friendly kind:




Peter Reinhart’s book, The Bread Baker’s Apprentice, was my guide.

~ by coffeegrounded on October 24, 2009.

5 Responses to “The Bread Baker’s Apprentice, Kaiser Rolls”

  1. Beautiful Rolls. I love your knotting and the way the crust looks.


  2. These Kaisers looks heavenly!


  3. Some lovely looking Kaisers you’ve got there. And I enjoyed reading your write up!


  4. What a rebel you are! Your wayward onion kaisers look wonderful. The last photo is gorgeous.


  5. lucky wolvine friends indeed.


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