Kaiser Roll

Today is my class BST 13 practical bread . This is Kaiser Roll bread and Kaiser Roll is my bread theme on today. Kaiser Roll was invented in Vienna, Austria.
Kaiser Roll is a hard, crusty bread roll which is sometimes simply know as a Hard Roll. Kaiser Roll are often used to make sandwiches, and they can also be served whole to accompany soup and stews.
Most Kaiser Rolls are divided into five segments by these lines. Before baking, a Kaiser Roll is covered with poppy or sesame seeds. During the baking process, the roll rises up into a puffy shape with a rich, chewy crust.
The traditional technique involves rolling the dough out into a square and then folding each corner into the middle, creating a four-petal shape. Also, if using the traditional technique, it helps to let the Kaiser Rolls rise face down, so that the seams in the dough do not split as it rises. Kaiser Roll s made with a stamp can rise face up. After a second rising of around half an hour, brush the Kaiser Rolls with water and sprinkle the seeds of choice on top before baking them.
Some traditional technique bakers use a Kaiser Roll stamp instead, these heavy metal stamps make lines in the middle of the Kaiser Roll.