Kaiser Bun Recipe
A crusty bun that compliment any sandwich. Here is an easy kaiser roll recipe that you can make with our simple steps. This kaiser roll uses a big that will have to be prepared a day before.
Ingredients
INGREDIENTS FOR BIGA:
- 200 grams White Bread Flour or All-Purpose Flour
- 118 grams of Water
- 2 grams fresh yeast or 1 gram dried yeast
INGREDIENTS FOR THE KAISER ROLL:
- 500 gram White Bread Flour
- 10 grams fresh yeast or 3 grams dried yeast
- 14 grams salt
- 20 grams of unsalted butter
- 290 grams of Water
- 340 grams Biga or An Improver of your choice
Instructions
INSTRUCTIONS FOR THE BIGA:
- Add flour, water, and yeast into mixing machine with the hook attachment, mix 4 minutes on slow speed then by 2 minutes on medium speed.
- The dough will be about 85% developed.
- Put the biga dough into a greased container or bowl that is double the size and refrigerate for at least 12 hours before adding it to your final dough.
INSTRUCTIONS HOW TO MAKE KAISER DOUGH:
- Add the dry and wet ingredients into a mixing bowl with hook attachment (Kitchenaid machine) and mix on slow for 2 minutes, add the biga, and mix on slow speed for 3 minutes then on medium-high for 5 minutes or until dough is fully developed. If your using Industrial mixer then your mixing times should be 8 slow and 5 fast.
- Bulk Ferment the dough for 1 1/2 hours, then process on your line or cut individual pieces at 100 grams and round dough into a ball shape.
- Rest dough balls for 20 minutes.
- Sprinkle the surface of the dough balls with flour, flatten and dock with kaiser stamp.
- Place the formed kaiser dough onto boards with flour with docked side facing down onto the board.
- Another option is to use a baking tray. If you using trays the crown surface of the kaiser bun should be facing upward.
- Proof inside proofer for 60 minutes or at ambient temperature for 120 minutes.
- Once proofed bake at 200 Celsius for 18 minutes.
