Help with Kaiser buns

[fizzy_candy]

I work at a bakery where the owners...don't really know anything about baking. I guess they thought it would be an awesome turn key operation.
But anyway.

Making kaiser buns.
They told me the other day that I had to really squish the kaiser dough before stamping it, or else the bread will get a huge air pockets on the top of the bun. And somehow I don't think that is the problem. I've made kaisers before without squishing it until it resembled a pancake and there were not any huge air holes.

Can anyone tell me what would be causing that sort of problem?

Thanks!

[panini]

fizzy,
It's been years since I've made Kaiser rolls, but I can remember placing sheetpans on them to flatten them. After folding or stamping we seeded them and turned them upside down on the pans for the final rest. We then righted them and baked. This eliminated them from busting and getting the hollow dome.
HTH's and I hope I rember this correctly. If Kyle is lurking he will pop on, if not we can PM him
pan

[fizzy_candy]

Oh I see. I thought it may be a proofing problem or something.
Thanks a lot!

[mudbug]

fizzy_candy,

You may find this tutorial (with photos) helpful:

Kaiser Rolls