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Old 01-10-2011, 07:27 PM   #11
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Originally Posted by bakechef View Post
proofing them upside down helps keep the impression from the stamp intact, less likely to stretch out and fade away. Working in retail bakeries, we would always thaw our kaiser roll dough upside down and it made for a prettier roll.
I've only worked in scratch bakeries, never baked with frozen product at the retail level.
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Old 01-11-2011, 11:38 AM   #12
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Here is a website that shows how to shape a Kaiser Roll WITHOUT using a stamp.

How to make Kaiser Rolls (Click)
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Old 01-11-2011, 10:02 PM   #13
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Here is a website that shows how to shape a Kaiser Roll WITHOUT using a stamp.

How to make Kaiser Rolls (Click)
Quite clever, but I can see why a retail bakery would use a stamp. A couple of dozen as described, easy...more than that, time consuming.
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