Bread molds, with shapes including Kaiser, perforated Kaiser, cross-shaped, spiral-shaped, spherical, and snowflake-shaped. These molds are used to imprint dough during the baking process, thereby creating a distinctive pattern on the bread. I used a few drops of strong glue to fix the handle to the mold.

Make a dough ball weighing about 70 grams. Press the flour-coated mold into the dough until about 5 mm of dough remains. Sprinkle with flour and let the dough ferment on the side of the stamp. Then place the bread stamp on the baking tray with the side facing up. Spray with water and put it in the oven.

You can find recipes for making bread dough online...

Bun stamp in the shapes of a Kaiser roll, Kaiser roll with a hole, cross, spiral, ball, and snowflake. The stamps are used to press into the dough to create a typical pattern when baking the bun. I fixed the handle on the stamp with a few drops of super glue.

Create a ball of dough weighing approximately 70g. Press the floured stamp down to about 5 mm on the rest of the dough. Flour the dough and let it rise on the stamped side. Then place the buns with the stamped side up on a baking sheet. Spray with water and put in the oven.

You can find recipes for the bun dough on the Internet...

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