Amazing Sourdough Kaiser Rolls | Best recipe | Foodgeek Baking

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The best recipe for sourdough Kaiser rolls. Wonderfully crispy crust and soft crumb.
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#kaiserrolls #sourdough #recipe

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Опубликовано:

13 янв 2023

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Комментарии : 58

@AllanAlach Год назад

Very good. Note 20 celsius = 68 degrees fahrenheit, not 86 degrees as you said in the video

@Foodgeek Год назад

Woops. 86 f is 30 c.

@fum00A Год назад

I really appreciate Sune giving measurements in Freedom units as well as Metric. So many sites, even those produced by Americans, do not do this.

@TrggrWarning Год назад

@@Foodgeekfoodhero

@dahutt Год назад

Never been this excited for a video to come out.

@Foodgeek Год назад

I hope you like it :D

@kravchenkoyps Год назад

Dear Sune, thanks for the recipe! Great as usual, special thanks for “shaping and final shaping back music” :)

@thestickerfarm1254 Год назад

OMG, my mouth is watering. These warm rolls with good butter is what I want for my last meal. You are definitely the Dough Whisperer

@dawnciarleglio75 Год назад

As I stated last week, I would make these as soon as I got a chance. Turns out I got a chance a few days ago and they are the best kaiser rolls I've ever eaten. My God, the depth of flavor is so intense it's amazing. Instead of baking them all at once though, I baked a few at a time over 3 days and the taste just kept getting better and better. Thank you for this recipe and video tutorial. The recipe is excellent and the step by step video leaves nothing out. You're a Wiz!!! Your friend in sourdough baking, Dawn.

@Rob_430 Год назад

I’ve made these, only yeast version. Recipe from Inside Jewish Bakery and the fresh loaf. In NJ, we know them as hard rolls= Kaiser Rolls. In NJ, there’s a sandwich we have, egg, pork roll and cheese on a hard roll (Kaiser), but also use them for cold cuts or just a buttered roll.

@dawnciarleglio75 Год назад

OMG, Mmmmm! Is all I can say. Wow! What a video! I'm making these as soon as I can. You've made me hungry for kaiser roll sandwiches. I'll let you know how they turn out. Thanks for the inspiration. Your friend in sourdough baking, Dawn.

@ProstMahlzeitNZ Год назад

Interesting recipe and technique. Traditional Kaiser Semmel are not done with an egg enriched dough and also the folding is very different. But I’ll give it a try to see how it compares. Famous last words from a Viennese girl 😅

@bugbean5500 Год назад

I'm Austrian and they look so wrong to me with the seeds on top even though I'm sure the taste is amazing 😂 The "Kaisersemmel" is kind of the plain allrounder that goes with everything. We often eat them as a "Extrawurstsemmel mit Gurkerl" which is a typical snack with many layers of thinly sliced Austrian sausage and some slices of pickled cucumber on top but also as a "Schnitzelsemmel" with schnitzel, salad and ketchup or with cheese, ham, butter, jam or Nutella. There's lots of other hearty rolls with seeds like "Kornspitz" and "Mohnflesserl". Fun fact: While the "Kaisersemmel" in it's shape is widely spread as you've said, there's also the "Langsemmel" in the region of Styria and it looks just like, well, a butt 😅

@Foodgeek Год назад

I know the seeds aren't classic, but I just love seeds :) They are really good plain, and I've eaten my fair share of Brõtchen in my life. My Dad lived in Germany. I honestly don't remember having Kaisersemmel when I lived in Austria, but I am sure I must have had them, but I was only 5-6 at the time :)

@bugbean5500 Год назад

@@FoodgeekI love seeds too! I bake my sourdough bread with mixed seeds like 90% of the time. I didn't know you lived here as a child, no wonder your pronunciation of the German words was so perfect!

@Foodgeek Год назад

@@bugbean5500 Well, from around 1980 my Dad lived near Düsseldorf, and I have two sisters that live there, so I've had a lot of exposure :)

@fum00A Год назад

Sounds and looks delicious... I will definitely give this a try.

@hevnleee Год назад

I can't wait to try these out. I'm so glad I found your channel. You have helped me step up my sourdough baking that has been about 2 years of failures! Thank you :)

@aphrodite891 Год назад

OMG. What a delicious and easy-to-follow recipe. Thank you!!

@alisonmanifold2933 Год назад

Eeeeee!!! Oh I can’t WAIT to try these!!!

@dantedias4064 Год назад

That should be amazing for a burger as well. Thanks for the amazing recipe, as usual. Love your channel

@rastafaray1100 Год назад

I like your pinch of history for each recipe, your presentation and a very good taste of music.

@cochan2007 Год назад

Very good video, I missed those breads in Germany.Thank you. I will try to make it definitely.

@michaelmartin1525 Год назад

Wonderful, thank you Sune. I remember asking you for kaiser rolls. Yay!

@MyChilepepper Год назад

I asked for it too 😂

@KimbaRoars Год назад

I’ve been making homemade sourdough for a few years now and you’ve been a tremendous help with many aspects and techniques. I do appreciate it immensely. I’m excited for this video, and I’m about to dive in now. My family needs gigantic buns for the many hamburgers we eat. They just don’t work well on a slice of boule or batard. Especially my rye. I’m pretty sure I can make it on my own, but I know If I watch you do it, there will be something key that will level me up 🖖🏽

@fum00A Год назад

Thanks! Great job as usual

@Foodgeek Год назад

Thank you ❤️

@domenicomonteleone3055 Год назад

Foodgeek Sune this is very easy kaiser roll hi 👋 from 🇨🇦 # YSW

@Foodgeek Год назад

Thanks

@domenicomonteleone3055 Год назад

@@Foodgeek Sune do you know how to make the German style kaiser roll my question to you respect back to you 🙏 bye 👋 from 🇨🇦 #YSW

@irenechang2734 Год назад

My most recent sandwich filling discovery is bacon wrapped shrimp with tomato and lettuce…sooooo good. I call it a BSLT.

@VeretenoVids Год назад

These look awesome! I had no idea they could be shaped that way! I just about had a heart attack when you said room temperature 86F! Then I rewound and realized you misspoke since you said 20C. This time of year our house varies from 15-18C so my poor sourdough always takes longer.

@MyChilepepper Год назад

Sune, I made your oatmeal loaves for the second time and they were awesome.

@davidkclayton Год назад

I love Kaiser rolls you can't get them here in the states, at least not the real deal. Any chance you have an eggless version?

@elswalleyn5044 Год назад

You find them everywere in Belgium too 😉

@aileensmith3062 Год назад

Definitely on my to do list of more sourdough recipes, Thank You! Then no Dad or Bad jokes?

@QuemAum Год назад

what surface are you mixing on?? i have a quartz countertop and I always feel when I mix even with flower everything sticks like crazy. My honey hearts last charismas almost ended up on the floor in my rage fit after the 5th failed roll out lol

@claudiagunduz5099 Год назад

Hi Sune, another great recipe, thanks! I only wonder if that much dough really makes only 8 Semmel? 160 g per each looks to me enormous compared to the Brötchen size I am used to from Germany ;-) Anyway, I will start with it today and see how they come out!

@SMorrisRose Год назад

These worked well for me. I had to use rye starter (as Donald Rumsfeld used to say, you go to bake with the ingredients you have), which had some bran in it, but that didn't impact the experience. Will make again.

@boddysurfer Год назад

I use a 100% rye starter with excellent results. Tang town baby!

@davidkclayton Год назад

Oh and by the way my five favorite sandwich, is veal scallopini with hot peppers, tomato sauce and a thin slice of Parmigiano Reggiano.

@LeviPowell Год назад

Is this the same as a weck bun?caraway seed is great!

@emiliangeczi287 Год назад

Hey Sune, I loved making these but could you explain why the first rise is only 50% instead of 100% (i.e. doubling)? The crumb came out quite dense and tight after baking, and I wonder if the short bulk fermentation time was a factor. If I made these again, I'd probably also try to increase the hydration a bit.

@i.p.1515 Год назад

👍❤️

@leiferickson3183 Год назад

20C is 68F. Thunbs up Sune!

@EightLegz Год назад

I really love Sunes recipes and i tried almost all of the ones related to sourdough baking. But this one didn‘t work at all: the crust was to hard and the crumb much to dense. The crumb also seemed underdeveloped. I‘m from munich so i was curious if this recipes really gives you „Kaisersemmeln“ (or „Sternsemmeln). But no, theese rolls are more like bread rolls or bagels. There are not really bad, but i miss the airy, cotton-like crumb and the thin crust.

@momma636 Год назад

YUM! Men jag säger bara Sorte Sara, Gamle Ole så goda ostar det är

@curtisbeef Год назад

Can I use Diastatic Malt Powder instead of Barley Malt Extract? I'm confused if that is like the same thing or not. lol

@davidkclayton Год назад

It was hard for me to see how the crumb turned out. From what I could see I was wondering if it could be a little bit more light and fluffier or less dense? Perhaps by raising the hydration?

@PhilKoenigBrooklyn Год назад

I made the day after you posted the video and they came out beautifully and I tasted one about 2 hrs out of the oven and it was deliscious. However the next morning they were hard as a rock (I wound up making Panko out of them). Not sure where I went wrong, they were kept in bread bag with micro pores the same way I keep all my bread. The only difference was I used a Hi-Protein flour (Sir Lancelot 14%). Could that be the cause? Should I try something like 11% All Purpose? Any suggestions?

@Foodgeek Год назад

They are quite low hydration. I'd recommend either a zip-lock bag, or the freezer 😊

@PhilKoenigBrooklyn Год назад

So what you are telling me is that they basically have no shelf life correct? Thank you so much for answering!

@Foodgeek Год назад

Yes, they're awesome on the first day and then you'll need to toast them, which, I quite enjoy 🤣

@PhilKoenigBrooklyn Год назад

@@Foodgeek Thanks! I thought I was losing my marbles.🤪

@reihanehchavoshi7332 Год назад

There was awesome but I wanted to see the texture!!!!!!!!!

@MichiHenning Год назад

These look nice, and I'm sure they taste really good. But this is not the traditional way of shaping a Kaisersemmel. The traditional technique starts out with a disk of dough and then creates the five sections by folding into the centre. One example here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QH4Dt8XfzWg.html