Bo Friberg

Kaiser Roll Pre-Dough

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • ½ ounce (15 g) fresh compressed yeast
  • 1 teaspoon (5

Method

  1. Dissolve the yeast and the sugar in the water (see Note).
  2. Add all of the bread flour at once, mixing with the dough hook at low speed. Knead until the dough has developed a smooth consistency, about 10 minutes. The dough will be quite firm, which makes the yeast react more slowly and allows the dough to develop prope