The latest issue of Bread Lines featured kaiser rolls. It led me to make a batch of "Buffalo NY classic Kimmel weck, using a yeasted sponge, mixed grain flour, and sourdough approach. A good rise and quick bake made for some lovely rolls. ...
Recently, my Montreal chef friends Michele and Guisseppe were baking a bread similar to a kaiser roll, the old fashioned sandwich roll that characteristically features a hard crust and soft center. Up north, they call these breads Rosettas or Michettas. In...
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