I’ve been craving a proper NY-style breakfast sandwich for weeks but none of the stores around me sell Kaiser rolls so I decided to make my own.
Used this recipe, with a few minor tweaks for altitude: https://www.kingarthurbaking.com/recipes/kaiser-rolls-recipe
My first batch I forgot to proof the yeast like a doofus and they ended up more like biscuits. They still tasted pretty good with some butter and jam.
Just pulled this batch out of the oven and they look so much better! I can barely resist the urge to bite into them right now 😋
Both batches. The first batch though I just absentmindedly threw in the yeast still dry. Realized my mistake when I checked on it an hour later and the dough hadn’t risen at all.
May I ask why you don’t use IDY instead?
The pluses, to me, are
no proofing. Obviously not a big deal to do, but sometimes forgotten.
more activity per gram
lasts longer
consistency, I know that X amount of IDY at this dough temperature, will give Y rise, in Z time.
versatility, you can make a batter as a pre-ferment for an emergency dough, or you can do a long cold ferment. You can do this with other yeasts or sourdough starter obviously. Using IDY in these cases reduces variables.
Sorry I’m trying, slowly, to put together a post about the different commercially available yeasts. I think IDY is the best, and I do not see a trade off in flavor.
I’ll have to give that a try! Honestly I just used active yeast because that’s what the recipe called for.
Thanks for the suggestion!