500 g flour 10g salt 15g sugar 15g shortening/butter 20g yeast 300ml water Mix 15min rest Weight, Portion (4 pcs) Roll, 15m rest Roll flat, Shape Spray down Proof for 15-30m (Judge to your best knowledge, Preference) 375F/180C 15-20m (Gauge by sight) This is a life saver of a recipe, Thanks m8
Will I measure this by the teaspoon or cup? Or do I get out the scale and weigh the grams? I assume it is weight and not by the cup and teaspoon. I am used to recipes that will say, "One cup of flour" or "two teaspoons of dry yeast", etc.
I made this but tweaked it by adding just a bit of sourdough discard. Doubled the recipe. Absolutely amazing! Like a sub shop! This will be my go-to recipe for sub sandwich bread.
I made these and it hit the mark for me. Last time I tried this my buns were very dense and these were fluffy just like a sub shop. Thanks for the recipe!!!
Converted (If my calculations are right) 500g flour = 3 and 3/4 Cups 10g salt = 1 and 3/4 teaspoons 15g sugar = 1 and 1/4 tablespoons 15g shortening/butter = 1 tablespoons 350ml water = Look at your measuring cup for ML 20g yeast = 2 and 3/5 tablespoons
Made this today for my wife and myself. I followed the recipe and it turned out awesome. We both said it was way better than the restaurant bread. Thanks for the video.
I did exactly what you said and did *except I activated the yeast in the warm water for 10 min first* and they were so goood, and the recipe is very easy to remember! Thanks!
I have tried at least five recipes and this is by far the best and excellent. I’m learning baker’s percentage and to rely on weight, not volume. My Kraftmaid mixer is now on the counter with the microwave and can opener.
The Recipe and fast instruction! 500 g flour 10g salt 15g sugar 15g shortening/butter 20g yeast 350ml WARM(40C) water (or yeast will not activate and dough will NOT RISE) 1.Mix(2min slow and then 7min Fast speed)Mix first WARM Water 40C (100F) with Yeast and Sugar,salt and butter then mix in the Flour. Then let it rest for 15min 2. Cut dow in 4pieces and roll them to balls Rest dough for 15min 3. Flat to square shape pieces and roll to sub shape Spray down with little water Rest dough for 30min ( START OWEN 180C 15min before ,so it is fully warm before dough has finished to resting) 4.Put Subs in Owen, spray or pour little water in bottom of owen to get some mist 375F/180C 15-25m (Gauge by sight)
Thank you my Canadian friend. New Yorker transplanted to Florida here and every time I order an Italian combo someone asks me if I want mayo on that. It's all I can do to not provide a sarcastic retort. Olive oil, red wine vinegar, salt, pepper and oregano for me. Mustard is for ham and cheese, mayo for most everything else. But that's just me. Thanks again. Will try the recipe and I'm curious to see how it works without proofing the dough.
Mortadella and Provolone with Mayo that's a Bologna and cheese samich which I love but to each his own, I just took these out of my oven, just had to make them. A sub has oil and vinegar in my book salt and pepper goes back to my childhood and the lunch counter at Walgreens Mom ordered and taught me Vinegar and oil salt and pepper I'm hoping this will fit the bill
I like mayonnaise and olive oil and vinegar and they look at me funny and if I don't watch them make it they'll leave one or other off LOL,, I'm going to have to try this recipe
I made this recipe this morning. Here are my comments. First - it works - with one condition. This bread recipe works well depending on how you intend to use these rolls. 350 ml of water is 12 ounces which gives you a fairly high hydration of 70% (350/500 grams flour=70%) - but it works. My dough was not sticky, barely. My crust was crunchy, but thin. That works too, depending on the purpose. The flavor was nicely sweet - from the high amount of sugar called for. With a same-day recipe the yeast doesn't have time to convert all of that sugar. But again, it works. The depth of flavor was weak. That's to be expected with a same-day recipe - there's almost no time for flavor development. But that too is ok - it's a bread roll that's gonna be stuffed with deli meats. Lastly, the structure was weak. This roll would not hold up filled with hot meatballs with red sauce, or pulled pork with some broth dashed in - it would fall apart. Again, that's ok. This roll was designed to be eaten as a sub and for that purpose it's a winner. I'll use this recipe again when I'm short on time and need an incredibly fast sub roll recipe. Thanks for sharing, Luigi.
@AJL ... Thank you for your commentary. Your thoughts were well noted by us. We are older family that needs to start saving more money and not eating out. So, can you suggest a sub dough recipe that meets your criteria better? I'm not that experienced in dough-making. So, be nice if you came back with a recipe and/or a link to a youtube video or a website that has a sub dough recipe that meets your criteria.
Perfect, thanks. When you open the oven it makes a noise . If you put some margarine in your oven door Hinge snd open and close the oven a few times The noise will goes away.
Excellent Video, Thank You! These are exactly what I have been trying to achieve! My rolls kept coming out to dense like ciabatta. I can't wait to make these today!
I'm about to go above and beyond because bro... Subs are good, and they deserve to be enjoyed with the best bread. Also, everyone in these comments are DAMN WRONG and all have wrong info or misleading info. This is a 70% Hydration recipe. It consists of: 100% x 500g Robin Hood Bread flour (I've researched enough comments and found the Uploader stating this) 2% x 10g Salt 3% x 15g Sugar 3% x 15g Shortening/Butter 4% x 20g INSTANT yeast from the packets (Fleischmann's brand and again, the uploader himself, said this.) aaand 350 ml/g of water. Personally, I'm about to make 2 batches. 1 will be using 350 ml of water and the other batch will be using 350 ml of whole cow's milk because the more fat you get into the flour, the softer the bread should be, or so I've heard because of the fat content. I've also seen this at play in videos making bread loaves on RU-vid so I know there must be something to it. I'll let you know how it goes and if it's worth it. It's important to note that the Water (or Milk in my case) can be at room temperature if using INSTANT DRY YEAST, or FRESH YEAST but *should be between 105F and 115F if you are using ACTIVE DRY YEAST, because Active Dry Yeast requires ACTIVATION* of the yeast and is done so by going up to this temperature rang. Any higher, and the yeast will die, anything lower, and the Yeast will just never come alive or, if they do wake up, they might release a substance that hinders the formation of gluten. (So, the dough will never want to leave the sticky stage and/or will take forever to actually rise, and still not give a great spring in the oven when baking time comes.) *To substitute instant (or rapid rise) yeast like the one shown in the video, for Active Dry Yeast such as the common Red Star brand found in most Kitchens: Use about 25 percent more.* FOR THIS RECIPE, *if you're using ACTIVE DRY YEAST* (and the same amount per gram that the uploader used which is 20 grams) you'll actually have to wait a little longer than the guy says in the video because of the fact that *he's using INSTANT DRY YEAST* unless you adjust the amount of Active Dry Yeast in your mix to match the same effect as his INSTANT DRY YEAST because 20g of Active Dry Yeast will not have as much power as 20g of Instant Dry Yeast. In fact, to have around the same amount of Proofing slash Rising Power in the same amount of time, you'd have to use 25g of Active Dry Yeast but going back to the amount of Flour... This would mean that your 500 grams of Flour/Bread now contains 5% Yeast to the total mix of Flour and if you didn't already know... *If the yeast is added at levels higher than 2.5% the bread will start to smell and taste LESS like bread, and MORE like yeast and worst of all... There is no way to reverse this.* So- What I'd suggest is this (if you don't mind waiting a little longer) use just 2.5% Yeast to your overall 500g of flour, so that means using 12.5 grams of Instant Dry Yeast, or using 15.6 grams of Active Dry Yeast. I'm not going to bother mentioning how many grams of fresh yeast because that stuff is very rare and if you got your hands on it, chances are that you know what you're doing. ANYWAY- If your scale can't do precise numbers just round them down so you get 12.0 and 15.0. No big deal. This is so that you don't go over that 2.5% threshold of Yeast to your total Flour Mix and risk your Bread getting much of a yeasty flavor. The other thing I H I G H L Y suggest doing if you're not knowledgeable in bread making is watching this video, so you know when the Bread is done proofing and is begging to be thrown into the Oven and that's literally it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-l0sstWBentA.html&ab_channel=ChallengerBreadware Be aware of this window of opportunity, and your bread will be amazing and soft with a great rise. Also, keep in mind that the longer you can proof, the better (literally can proof it for over 24 hours) so at the end of the day it's not even that big of a deal that you can't have bread AS FAST as this guy in the video because Good Bread, is worth waiting for and what's another hour or two if it means getting better bread, and saving money (I say saving money because you're using less Yeast, of course.) *IMPORTANT:* Do not forget to set up a TEMPERED glass pan (I already went through the mistake of putting cold ice cubes on a 350F+ hot glass and watching it explode all over the inside of my oven and floor lmao) or a cast iron skillet on the bottom rack (the lowest rack) in the oven, and when you throw your bread in to bake, toss some Ice Cubes or just water into the pan or skillet. You want to do this to ensure a nice "Oven Spring" up of the bread, to give you soft, delicate bread with a nice crust. The water should be enough to make steam for the first 5 to 10 minutes. *You don't want to have Steam throughout the entire cooking process because if the steam is present for the whole 20 or so minutes that it takes for your bread to be ready,* you'll likely get VERY THICK chewy crust. We don't want that. We just want a nice thin crust like you'd get at a Deli. Random tip that is NOT related to the video: Most recipes online are talking about FRESH YEAST when they mention Yeast % percentages but with Active Dry Yeast and Instant Dry Yeast, the amounts, for the same effect of Fresh Yeast, will change. If a Recipe calls for 2 Grams of Fresh yeast, you can cut this in roughly half, going down to 1 Gram of ACTIVE DRY YEAST and for Instant Dry Yeast, you'd cut it down by 33% so for 33% of 2 Grams of Fresh Yeast (in the case of using Instant Dry Yeast) that would be 0.66 g of Instant Dry Yeast. More info here: www.busbysbakery.com/too-much-yeast-in-bread/ Where fresh yeast is 100% Active dried yeast is 42% (which is why I said ROUGHLY HALF in grams) Instant yeast is 33% This is the result of me learning about bread on my own through RU-vid and Google for the last 5 days lol.
Using 20g active dry yeast both times. First attempt used cold water. Second attempt used 100f water. Second attempt the dough looked too wet and wasn't forming into a dough ball after a few minutes in the mixer so i added a spoonful of flour. Next find l time i will not add the extra spoonful, and will just use that dough no matter the texture. My first attempt, the flavor came out good. The texture was good, soft, but no crust. Wasn't as brown as whats in the video. The shape was longer and thinner. I do think i rolled them out too long, but i also think after i rolled the dough out and waited, they didn't rise. Probably do to the cold water and not enough time to rise. Second attempt, flavor was not good, texture was soft inside, too hard outside and even more pale in color. The shape, i improved on by not rolling them out too long, and they did rise and become wider than the first attempt but i still feel they did not rise as much as much as the should have because my bread didn't look like whats in the video. Also i don't like using milliliters as i feel i can't be as precise as i can with a scale. But i guess for now ill stick with 350 milliliters until i improve. Lastly i seem to get the opposite results when using cheese. In the video his cheese isn't too brown, but mine is. And in this video, the bread without the cheese has a very brown crust. Where as my bread has no crust and is not brown. So i just won't be using cheese until i improve on the bread to eliminate that variable.
I feel like you have a great opportunity to capitalize on teaching people how to make the subs made in the newest Pokemon games. Literally came to your video today because I live in Japan and want a sub, but they don't sell them here XD great video though, plan on making some soon.
Dam'it man, these look really good I think I'm going to give it a try. I just found your channel I like this recipe so much I subscribed and I hope you're able to make more videos in the future.
hi Luigi, thanks for sharing this delicious recipe. I would like to make many subs at once, any chance you can make a video on how to freeze, put in a fridge or part bake those subs ? Many thanks in advance
This channel doesn't have a lot of recipes but this one I can vouch for. It's perfect. Some say it's too yeasty; all the little bit extra yeast does is make them rise twice as fast; just 4%. They are awesome. I also use a dough enhancer which always gives good results; 20 grams of Diastatic Malt Powder (DMP).
This looks so amazing! I’ve got to try it out. My kids love Subway so this will be great! Do you use All Purpose flour or bread flour? Thanks for a great video tutorial.
@@nrawson66 hey thanks for the message…I use robinhood bread flour but you can use all purpose as well. The same for the yeast I used instant quick rise but you can use fresh yeast also!
@@thebreadlab2073 Not to complain @TLB, but please, in future (or even now), put the exact steps and exact description of ingredients in a textual format in the Description. Because you have a hundred or more people that want to try your recipe, and everyone here is debating what the ingredients are. That's not productive for all of us. [PLEASE, DO NOT TAKE OFFENSE ... okay?] Just I really want to duplicate what you've done, because we have to start saving money.
@@thebreadlab2073different question is your oven 180 degrees fan on or off? I did fan off and my Loafs got big cracks like baguettes unlike in your video. wondering what I can improve. many thanks in advance :)
I think it is very dangerous to use your mixer like that at high speed... luckily he is strong and holding on to it... those things can walk right off the counter and break a toe... very dangerous should never knead it at that high of a speed
Gosh, I just found your channel. I plan to learn. We have to find a way to make bread like Jersey Mike's, because they've gotten too expensive. And, Subway sucks bad now, over-priced too.
No recipe from Luigi? What brand mixer is that, so I don’t buy one? I’m making these now, per ingredients in the comments that wasn’t provided by Luigi. The yeast amount is questionable as someone asked, is it fresh yeast. Can’t be dried. I converted the small stuff to spoons. I don’t weigh small stuff. I left the toppings off, save it for pizza. Fortunately I’m a home bread baker that can make this recipe work!
I used the recipe and it turned out okay. One note, the mixing time and speed should be adjusted to speed 2 with no high speed finish. The manufacturer of that mixer warns against high speed kneading. It will eventually cause issues. My motor was quite warm after 7min. It also seemed to be putting quite a bit of torque strain on the bowl.
No Capicola? Your bread looks the closest of any recipes I've seen online. There's a bit of an open crumb. I wish you had shown the crumb closer. I'll try it today. May be the shortening. I compare everything to Amorosa rolls of Philly. Crust looks a tad bit softer but my teeth are getting old....I need it. Mustard? You're not from philly.
This is an enriched dough (it has fat/sugars. Lean doughs can also have some fat and sugars but not very much.) It's going to be a perfect sub bread. Crusty breads or lean doughs will be crunchier/crisper but they are also tougher. Personal preference. From your question I think you are looking for a French bread type of dough.
you like rowdy roddy piper a lil too much for 2021 lol. also your canadian accent come's out when you say "out" haha, ig that is why you are a piper fan. that said have ever seen the always sunny in philadelphia episode where they wrestle for the troops? piper is a main character in that one, it's a must see if you have not. he is sorta spoofing mickey rourke's the wrestler. btw, dusty rhodes FTW, but R.I.P to roddy he was a legend for sure..
Get a set of digital scales. They only cost a few dollars on Amazon, you will get better and truly consistent results weighing everything out in grams. For example, a cup of compacted flour weighs more than a cup of sifted flour.
Someone else said it but get a digital scale. Convert all your recipes to grams. So much easier. Plus there are charts, look for them online, that tell you what things weigh in grams. For instance, I believe, a Cup of White Flour is 120 grams, or so (I didn't check, going from memory). You just print the chart and the just weigh it all out. Always accurate that way.
Could be the flour absorption...a solution could be not to add all of the water at once. Add like 80% initially and then add the remainder to get the texture you want and discard the rest. Hope this helps.
@@thebreadlab2073 Will try it again this weekend, thanks from Argentina and i really look forward to make a good hoagie and remind my time in philadelphia.
