The Problem With YouTube's "Best" Sub Rolls 

Yeah his channel has been a big help so far!

I'll 2nd that (or 28th that based on the number of likes so far) I've enjoyed making bread for a long time but Chainbaker's channel, especially his technique videos have upped my bread game by leaps and bounds

Wow, discovering Charlie The Chain Baker during the pandemic has truly been a game-changer for me! His sourdough techniques inspired me to take my bread-making skills to the next level, and incorporating DME in my recipes has revolutionized the texture of my burger buns. Combining Sheldo's potato bun recipe with a honey glaze and flaky salt creates the ultimate kilbasa roll that has my friends raving. Both Charlie and Sheldo are absolute geniuses in the world of baking, and up-and-coming Charlie Anderson is quickly making a name for himself too. I'm so grateful for these amazing videos; they've made my learning journey such a joy!

Yeah, just wanted to leave a comment for Charlie the Chainbaker as well, awesome that he's been mentioned and as pointed out - I believe that it's a hugely underrated channel which provides us, bakers, with a ton of knowledge supported by ton of experience and experimentation (that's why I love Helen's Rennie too when it comes to cooking). And as for the video, awesome work! I actually love the concept of checking and comparing the recipes, especially as I watch every other channel too :D I ddin't have a chance to bake your NY style pizza yet, but I did really enjoy execution of each episode to get to the perfection and will follow this channel for more of such videos :D

@@DanoneczkQs Check out Sheldo's Kitchen too. He doesn't post anymore sadly, but what he has up is really fantastic.

Hey Mike I really appreciate that!! Your channel was a big inspiration for me to start mine in the first place so it's cool that you came across it!

@@CharlieAndersonCooking hell yeah dude, keep up the good work. Your content is great!

Let's see a Collab baby!!

Yes collaboration would be sweet!! Cachia’s Bakery is what I’m trying to achieve over here! Moved to the south and my fiancés from Deptford NJ.. about 7 min from Philly. SO after trying their rolls and actually tasting what he means, I agree! There’s nothing like a roll from there. We thought it had something to do with the sea level, them being closer to the Atlantic even &/or some secret bread mafia we’re unaware of 🤣 Good job y’all!

Yeah, food's got too expensive. In my family situation, we just can't spend $12 bucks at Subway for a footlong for everyone. We have to share and only go when coupons, now.

Settle down Daren.

Yeah his was almost the same as Brian's so I just picked one of the two. I'm glad you like the series though!

Please, update all of us and let us know how it comes out. Also, let us know if you tweak it any too. Somehow, all of us will find a way to crack the code.

Did you try it?

also a tip: always wrap the sandwich in for a few minutes before digging in. You can put in in the oven to keep warm, but the wrap is not just packaging.

I appreciate that tip! After some further testing, I’m currently at 59% hydration with 10% vegetable oil. I tried margarine and didn’t see a huge difference between that and the vegetable oil but I’ll definitely give Crisco a try too!

Hey Jack! Do you mind if I mention your comment in an upcoming video? I tried Crisco, and you're right that it makes the rolls so much softer! I think I'm going to incorporate it into the final recipe

@@CharlieAndersonCooking By all means, I would be honored.

@Charlie Anderson has the new vid come out as of yet?? My issue is finding the Diastatic malt in bulk!

I'm glad the videos have helped! Yeah it's definitely more cost effective to make them yourself, and they taste better too!

@@CharlieAndersonCooking Maybe a suggestion, which you don't have to implement. Is adding the cost variable to the end result. Then, people know how much final product costs. Like you'd rock people's world, if they find out a good Hoogie Roll only costs 50 cents or whatever to make.

YES! bagels!!!

I appreciate that! Thanks for watching

Thank you, I'm glad you enjoy it! I definitely want to tackle Chicago deep dish at some point

me neither, but I'm looking for the perfect sub roll. crisp chew and yet soft enough so my sub innards don't shot out the other end!

I'll have to try that! Yes, that was the one with 2% malt (my recipe #4). I'm just realizing that I should have laid them out in order from #1-4 to make it easier to follow haha.

Ethans recipe is great

@@CharlieAndersonCooking Thanks! Adding text overlay for things like that is always appreciated for us scatterbrained viewers lol :)

Interesting, I appreciate those tips! I've been struggling to find a good pre-sliced beef so I'll definitely check those out.

@@CharlieAndersonCooking Again, this is seriously great content. Remember. Lot of people are being ALMOST CRUSHED by Inflation. Maybe not you, but older people are really feeling it. We're able to make it okay, but we are feeling it and really cutting down. But, I know families (swear to you) that are fearing month-to-month. So, people being able to replicate stuff at home (on the cheap and close enough to restaurant quality) is something that a ridiculous RU-vid fortune could be built on.

@@CharlieAndersonCooking Yeah, @CA, don't fucking mess with cutting it yourself. We've tried and not worth getting slicer out, and that price is ridiculously cheap. The meat costs more than that. Granted, you might only get 14 oz vs. 16 oz, but it's not enough of a difference to mess with it. It works perfect for PC-Steaks. Trust me. It's excellent and readily available.

Yes I was referring specifically to my recipe #4! I'm still playing around with a few factors in order to make them as perfect as they can be, but I think that will be pretty close to the final recipe.

@@CharlieAndersonCooking Thanks so much!

They seemed to be baked by a different bakery too. They still seem like the best choice if you don't want to make your own roll.

I used 225g of dough for a 10" roll! So I think that would be 131g of flour based on the recipe from this video. I shaped them to around 9" long, but they end up closer to 10" by the time they're baked.

@@CharlieAndersonCooking Appreciate your response! Thanks.

For these, I just used King Arthur bread flour (12.7% protein) and instant dry yeast.

Can you give a link or a Google search term for all of us here to have as a reference? Hey, put links separately in a reply, because YT might delete comment. Do a Google search term. I guess "vietnamese baguette" might work. Right?

Yeah, great. They fucking deleted my search term response that I just gave you. I responded, but looks like it got deleted. So, shit, I'll recreate it below.

Damn them. Well let me break it out. I searched it and found "fullofplants" with a period and a com-pany (not pany on it). Then, the recipe was, "How To Make Bánh Mì (Vietnamese Baguette)". So, that might help @Charlie out to progress faster.

It's funny you mention that because recently came across a Bahn Mi video that has helped me make a few important realizations (this one: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wwbW3zibmMI.html). You're right that it's pretty close in style to a good cheesesteak roll!

For these recipes I used King Arthur Bread flour and instant dry yeast! The only exception was Mike's recipe because it called for all-purpose flour, so I used King Arthur all-purpose for that one.

Thank for the info! When is the next video online? I love this serie...😊

Yeah I’ve been playing around with that exact same product actually for my Amoroso-style recipe! I think I may end up incorporating into the recipe.

@@CharlieAndersonCooking Nice, looking forward to it

Can you explain what you mean by " Dough improver/conditioner"? Is that something we can buy? I wish you'd make videos on what you've learned. Lot of us want to bake good bread (like Subway or Jersey Mike's) at home, because it's gotten too expensive for families to eat out now.

@Poe Lemic Amazon and king Arthur Bread flour company sell dough improver (also called dough conditioner, also called dough enhancer, and called bread and cake improver). You follow the instructions on the package, adding it to your bread recipes. I make a LOT of soft yeast breads, sweet yeast breads, and the number one thing to remember is the enzymes in milk keep gluten from proper development. Scald your milk over med-low heat until milk reaches 180 degrees, then immediately remove from heat and allow to cool to 110° before adding to your recipes. The dough enhancer/improver/conditioner will ; 1) stay soft fresh longer 2) rise higher 3) be Chewier 4) reduce the rise time It will be more like bakery/store bought soft breads. The diastetic malt is best only for artisan style breads like sourdough or other hearty tougher breads which require the crusty exterior. I also sometimes use Instant Clear jel (also available from Amazon and king Arthur Bread co), I add 1 &1/2tsp (1+ 1.5 tsp) per cup of flour in the recipe. This is completely optional, of course but it adds moisture and keeps bread fresh longer. If you want to stop buying bread and keep your homemade bread from molding as fast, you can purchase mold inhibitor from LORANN oils, also can be found on Amazon. Just follow the directions on the bottle. Keeps your bread fresher, and prevents molding for longer. Flour is important, if you're looking for a pizza dough or hearth/artisan bread use bread flour with over 14% protein. For chewy yeast breads and sweet breads like cinnamon rolls use bread flour with at least 12.3% protein Typical all purpose flour is OK, but not ideal with only about 11% protein. The protein is a factor for gluten development for chew, which is why all purpose flour isn't the best choice for a hoagie/sub roll type bread. Water can be a serious issue too. If you have city water, chlorine can affect your bread, or if you have well water, like me, just use good low chlorine filtered water for best results. If I can think of anything else I will get back to you. I hope this is helpful.

Just thought of something else... A stand mixer is great for kneading without having to add additional flour. It is easy to over knead but it's just as bad it under knead so watch videos and practice. The windowpane test isn't always the best time. Remember that enriched doughs will need longer kneading times. Things that make an enriched dough are eggs, milk, butter, sugar, all the good stuff 😋 Never rush rise time, I put my dough into a cold oven and turn on my oven light. I check back after 45 min on a hot day, or about an hour if it's cooler in the house. Knowing when it's proofed enough can take practice with some recipes. But if you over-proof just punch the dough down and start the 1st rise over again. It actually improves your bread anyway but not necessary for you if you are using the dough improver. In sweet doughs like yeast rolls, you can stop out some of the sugar in the recipe for powdered sugar. It adds moisture and softness like texas roadhouse 😋 For example, if your recipe calls for 1/4 c of sugar (or 4 tablespoons), then add 3 tablespoons of granulated sugar and 1 tablespoon of powdered sugar (confectioner sugar). Yeast... 99% of my breads I make with instant yeast simply because it's the only yeast I can find in bulk nearby. I know some people won't use anything but active dry but I see no difference. A bread machine is your best friend.... I have an 8 qt commercial kitchenaid stand mixer and the bowl is so large that I can't use it for most of my breads. Instead, I put all of my wet ingredients into my bread machine and then thoroughly mix my dry ingredients into the wet, then select the dough setting and let my bread machine do the work. When the kneading is done I turn off the bread machine and move the dough into a bowl to rise in my cold oven. Wet dough is best.... The wetter the dough the better, which is why I don't knead by hand, it requires extra flour and it's too easy to overdo the flour if you're not already a semi-pro...lol. Look into the type of breads you want to achieve. I like the soft crust so I brush my dough with a little warm evaporated milk right before I bake it. Egg wash is for a dark crust, and there's several options between. Keep an eye on your bread and if they began to darken too much, slip a piece of aluminum foil over them while they finish baking. I like to keep a large spray bottle next to my ovens and right before I put the bread in to bake I spray the inside of the oven with water. Bread loves steam. I usually do another spray halfway through if I can remember.

Yeah, I agree. I also like Joshua Weissman, but he goes TOO FAR OUT sometimes on food.

I think it’s recipe #4, we definitely know it’s not the high sugar one. Just follow the bakers percentages, they have plenty of Baker calculators out their to simply it if need be.