The plastic bag trick works essentially because it traps humidity. The moisture from inside the bread moves through the dry crust and softens it, but because it's such a small pocket of air inside the bag it can only hold so much water vapour, so instead of the bread just continuing to dry out completely like it would on the counter, it just hangs out in this slightly humid environment while the crust relaxes. It's a little sauna for your loaves.
Same principle when I'm germinating seeds: just dampen medium (ie paper towel) with seeds on top and put in ziplock. stays 'watered' and won't dry out so don't have to keep checking it or adding more water.
The ingredients you read off were B vitamins that get added to "enriched" flour. Probably not doing much for the texture of the bread itself. Awesome results! My wife made your rolls and cheesesteak a week ago. I'm sure I'll get an updated result in another few weeks.
i think the next series you should do is soul food, Chicago deep dish pizza, tacos or cheeseburgers maybe with some foods like that that everyone knows instead of something like a philly cheese steak you could re capture the insane views that the newyork slice series gave you
Spent a whole afternoon yesterday baking this recipe and im quite happy about it. I used convection fan, but as i observe from your video, you use conventional method. Also i can’t find in Romania dough conditioner so i might add vit D C and some potassium. Thanks for the work you put in, keep it up. I’ll be watching you ❤
I make and experimented with a lot of rolls, trying to get the right crust and chew. This seems to do it, very nice. One thing, I bake a lot of no knead, higher hydration bread/rolls. From what I read on A reviews from experienced bakers, the conditioner doesn’t work for high, no knead doughs. Can’t seem to get the structure. I bake both, yeast and sourdough, so I will give these a go using yeast, straight dough.
I swear you and I are going through the same obsessions. I was just down in Philly and went to John’s pork roast- awesome hoagie and great pork roll. But! Ba le bakery (Vietnamese Bahn mi) has the absolute best hoagie and honestly, sandwich in general. Had to come home make a couple different batches of hoagie rolls. Fun stuff! Thanks for the videos
I just discovered your channel, you and me seem very like-minded! I'm currently doing research on Dough Improvers because I'm in the process of reverse engineering the McDonald's Big Mac Buns. I already reverse engineered the pickles and the sauce using the ingredient list and nutritional facts. I was planning to do the exact same thing you did in this video to the buns, and didn't think this is something anyone else would actually try haha. Really enjoyed watching your process, I just subscribed. Lots of love from Germany! Now I have to binge watch your other videos
That's awesome, let me know if you figure it out! I think these are close to a fast-food style bun, but they're not quite that soft and pillowy. That's something I've been wanting to figure out for a while too!
One thing I keep seeing when people try to figure out commercial bread is that kneading is ignored. Intensive kneading! Home recipes with these gentle kneading methods do not replicate commercial bread kneaded until that gluten is making the dough want to climb out of the mixer.
Started these yesterday and baked them today. They were fantastic! I was not able to get the dough conditioner you used, but found Fleischmann's Bread Booster at the grocery store and used that instead. This was some of the smoothest, softest dough I've ever worked with. I'll be trying this recipe and baking in 4" round pans next. Thank you for your hard work and dedication in bringing us this perfect sandwich roll!
My plan is to use a water spray bottle to keep the Toaster Oven humid. I have Crisco coming tomorrow and I got everything else from other experiments. I haven’t found a pan to cover that fits in the toaster over YET. 13” round is my cookie sheet so 12” round 4” high aluminum is my goal.
The “French loaf” and “Italian loaf” that Walmart’s store bakery sells fits that description to a T. I would guess it’s possible they’re sourced from a major central distribution commissary here in the mid-Atlantic.
Right near the beginning you mention possibly needing to give the dough with conditioner more time to rise. Almost everything having to do with bread needs to be done by feel and appearance. There is a reason most recipes say let it rise until double in bulk rather than giving a time. The same goes with baking. Checking the color of the crust is much better than going by a certain time.
Does the steaming ice cube method work with a dutch oven too? I can't remember if you had tried that out in the video where you first tested it. I would assume it works just as good as the cast iron oven you use.
Any shot you'll redo your mornay sauce (bechamel cheese sauce) recipe? The reason you got a grainy texture was because you didn't use egg yolks in the recipe. I also think you bechamel technique was flawed. There's a great video by italia squisita on bechamel, and they also show using it as a mornay sauce. A lot of youtubers don't use egg yolks, and they end up with a grainy texture. The graininess is from cheese proteins, the egg yolks help emulsify the cheese into the bechamel. I mostly just wanted to inform you as an FYI. There are a lot of ways to make a great cheese sauce. But I'm personally not into relying on sodium citrate.
Being from the Philadelphia area, Amoroso rolls are famous by name but most places use either Liscio's or Sarcones rolls. They are vastly superior to Amoroso.
I usually enjoy your videos but this one disappoints me. You keep using Amoroso as your standard for good sandwich rolls and I find then soft, squishy and without character. I realize this is a matter of taste, but so many other shops use Sarcone's, Licios's, Aversa, DiPalma's among others. I find the shops that use these rolls produce far better sandwiches than those that use Amoroso.
I like how you went with the dough conditioner to keep things simple. Home recipes are best the simpler they are. Also means making adjustments to the recipe much more straight forward.
Using the nutritional info to find the oil/fat content was genious. Even a little bit of difference make a big change. I've used too much butter and got some very tasty but unstructured bread before.
@@CharlieAndersonCooking How come you don’t put the ice cube(s) in their own small container, like a little ramekin, so that the water doesn’t touch the bread rolls while melting?
Your nutrition facts reverse engineering strategy is incredibly clever! I'm definitely going to try to use it if the need ever arises. Fantastic content as always :)
Out of all the duders on here... you definitely impress me the most... because you put the work in! And I've made yer recipes... and you got it, Kiddo 👊
Amoroso's rolls are best described as a soft french bread even though their number of ingredients used in mass production puts them outside the threshold for that classification. Italian breads have enough varieties that you can make the exact same bread as a French bread and call it Italian. The opposite doesn't really work because of how strict France is with ingredients. If you make a soft french bread at home, you've pretty much nailed an amoroso's roll. What is considered a soft french bread is one with a spongy, but airy sourdough like interior, with a slight crisp to the exterior. I'm glad to see you managed to get such an excellent result with this recipe.
Charlie, I love you videos! Currently I’m making these rolls. They are in the fridge for tomorrow. Have you ever tried to use sourdough starter in lieu of the yeast? I’m guessing it would need about 30 grams of starter to sub for the yeast. Thanks! 👍
gosh i've never felt so dumb about MATH!!! you're very smart and i have to thank you for doing all the work!!! what is the white elastic thingee that you cover the dough with???
So interesting reverse engineering the nutrition table! However, and I don't say this lightly: can't they simply put incorrect values on the packet? How can we be sure of that?
I've used this to make the grinder rolls and also made sandwich buns , just skipped the grinder forming step and substituted some bacon grease for the crisco. and it was the best bread I've ever made. can you make this with ww flour? I'd love to see how yours come out
I tried your recipe today and the rolls came out PERFECT!! I used my Chandley Pico Plus Bread oven and they baked up BEAUTIFULLY!!! Thanks for this recipe! My husband & I had Steak Bombs for dinner and the rolls were FABULOUS!! I just subscribed & can't wait to binge watch more of your content!!
I'm just learning about baking bread, and so far, u have had the best videos. You probably have a restaurant depot near u. It's where restaurants shop. You used to need a resale and account to get in, but now they give day passes to the public."At least in California."You can get frozen pre-sliced Philly cheese steak. I also found generic Challenger bread pans a lot cheaper.
I was reading in the xantham gum pouch that it is used also in bakery, so how the bread will come out if you add some xantham gum instead of your dough conditioner
I find that anything over 1% malt powder will make the dough gummy. Most bread flours have a bit of barley inside so .3 to 1% backers percentage is more then enough
I understand it’s not useful to most people, but it would be great if you shared your own dough conditioner recipe. L-Cysteine is found in most commercial dough conditioners and is most often derived from bird feathers and thus not vegan.
For me it is a no brainer to make it, here in my city we get to buy 10 big loafs of bread for less than 1 us dolar, it takes a lot of time because all people don't know how to bake and the cleaning after it just isn't very appealing lol
Please do tip top potato buns at some point, i tried reverse engineering from the nutritional info and failed so hard.. i swear they put vinegar in there but it kills my yeast and gluten structure errytime :(
Also, I know that this is impossible because it isn't exactly your wheelhouse, but I really wish some scientifically minded youtuber would experiment on trying to make a gluten free bread that isn't awful at worst or mediocre at best...
There will likely be others. I can’t find that brand in Canada but they have a Koser version by someone else. I would try milk powder and sugar if you can’t find it. I’m not sure the vitamins are adding any texture. I was looking for the ingredients to replicate not buy
Yeah they’re definitely a slightly different but they seem similar overall. I ended up using the ingredients and nutrition facts found here: www.webstaurantstore.com/amorosos-10-philadelphia-hearth-baked-unsliced-hoagie-roll-case/876AMO7111.html?GoogleShopping&gclid=Cj0KCQjwy9-kBhCHARIsAHpBjHjdCj426KgblB0zKoXW3zBLBc0ap6Rf-79noExQq15PXINjaKzjny4aAo7aEALw_wcB for their 10” rolls, which look pretty similar to the rolls the restaurants get.
I think his might be the Ooni scale. I use 2, at work. KD-7000 from Amazon (1g) and a (0.01g) scale from Amazon for yeast. In Canada I paid about $80-90 for both and have been using them on my Food Truck for a year, so they are quite durable
I think you shouldn't have dismissed the shokupan (tangzhong/yudane) method so soon - @Novita Listyani's channel has shown that you can use yudane as a natural dough improver even for non-enriched doughs
Bro my family owns Amoroso. My aunt Marie and uncle Leonard passed and now my cousin Lenny has it. They’re extremely overrated. Terrible for cheesesteaks. Decent for hoagies but there are faaaaaaar better choices……and it’s pronounced Am- o-roso not Om-a-roso……and most Philly steak shops don’t know you. And your cheesesteak looks good for an outsider, but I’ll make a better one in my house and there’s no way on earth yours is better than every steak in Philly😂😂😂😂Angelo’s is king of steaks…..
