Stamping Bread Rolls

Here's a quick post about stamping Bread Rolls. 

I use a Paul Hollywood Kaiser stamp (see above) and it works really well. 

It's hard to buy other stamps from outlets in the UK. It seems to be big business in the States and football stamps and spiral roll stamps seem readily available. However, the postage costs to the UK are horrendous. Stamping bread is also very popular in Uzbek cuisine or in Mexican concha cookery. It's all a matter of keeping your eye open as you shop. 

However, you might want to experiment with the stamps you might have bought at some time to make cookies or gingerbread men. 

Whichever way you do them or whatever you use as a stamp, the key is to follow this process:

1. Make your dough as far as the end of the first prove stage
2. Divide your dough up so that the bun is roughly 100 gms per roll
3. Form the dough into a ball, flatten the top and then stamp the dough with the pattern of your choice
4. Dip the dough into toppings (corn flour, poppy seeds, etc) and place them FACE DOWN on a baking sheet. 
5. Allow them to second prove for approximately 40 minutes
6. Preheat your oven to 180 degrees C and then flip them to face upwards just before baking them for 15 - 20 minutes. 

This is an excellent video that demonstrates the whole process. The pre-ferment starter is not necessary. by the way - not if you use an instant or active yeast. 

Happy baking...


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