Stumbling across a video from Der Back Profi making Kaisersemmel, I just had to try them. The recipe is posted on his website along with a video of how to shape the Kaisersemmel, but I needed to make a few minor adjustments for my kitchen. It is very similar to the Weitzenbrötchen recipe which has been a staple in our house.
500 gr. Tipo 00 Flour
10 gr. Kosher or Sea Salt
10 gr. Barley Malt (I used non diastic)
5 gr. sugar
40 gr. butter, softened
7 gr. dry active yeast
60 gr. milk
180 gr. very warm water
Combine all the ingredients into the bowl of your mixer. Mix on low speed for 2-3 minutes till all the ingredients are incorporated. Continue to mix 4-7 more minutes at medium speed until the dough pulls away from the sides of bowl, sprinkling a little flour in if the dough is too moist.
Allow the dough to rest for 15 minutes. Pull off a small piece and perform a window pane test…the dough should be soft, supple and able to pull thin.
After 15 minutes rest, divide the dough into 12 pieces of approximately 80 grams per piece and form into balls.
Take each ball and form into a kaiser shape by following the instructions here. Place each roll upside down on a cookie sheet lightly dusted with flour.
Allow to sit under a tea towel for 25-30 minutes. Meanwhile heat the oven to 475 dF with a pan in the bottom for steam.
Carefully turn each roll over onto a parchment covered baking sheet. Before placing in the oven, spray the rolls liberally with water.
Place the pan in the oven and immediately pour hot water or drop a handful of ice cubes into the steam pan. I used ice cubes this time. After 3 minutes turn the temperature down to 425 dF.
The recipe calls for keeping the oven steamed. Since I don’t have injection in my oven, I kept an eye on it and after baking for 10 minutes I turned the baking tray for even baking, and added more ice cubes. Total bake time is 18-20 minutes.