Whether you call it a submarine or a hoagie or by its other names, our goal today is to make a soft and fluffy bread to serve as the base of this famous sandwich. We’ll show you how you can make a delicious bread comparable to a popular fast food sandwich bread without the additives, just simple ingredients that you probably already have at home. In fact, by delving into the science, you’ll see that homemade bread doesn’t need additives at all. Watch the video for more!
#subway #sandwich #tangzhong
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Ingredients
Sandwich Rolls (5 rolls)
Ingredients Weight (g)%
Total Flour 325.0 100.0%
Hydration 230.0 70.8%
Tangzhong
Bread Flour 65.0 20.0%
Boiling Water 100.0 30.8%
Poolish
Bread Flour 80.0 24.6%
Water 80.0 24.6%
Instant Yeast 0.80 0.2%
Final Dough
Bread Flour 180.0 55.4%
Sugar (Sucrose) 25.0 7.7%
Butter 25.0 7.7%
Salt 6.0 1.8%
Water 46.0 14.2%
Total Fat 20.0 6.2%
Total Dough 607.8
Chapters:
0:00 Intro
1:40 Science Talk
3:00 Ascorbic Acid
7:13 Dextrose
11:15 Emulsifiers
13:51 Fat
18:05 Enzymes
18:52 Additives in homebaking
19:23 Recipe
19:55 Tangzhong
20:41 Poolish
21:34 Final Dough
References:
1 Yamauchi, Hiroaki, et al. “The staling and texture of bread made using the Yudane dough method.” Food Science and Technology Research 20.5 (2014): 1071-1078.
2 NAITO, Shigehiro, et al. “The effect of gelatinized starch on baking bread.” Food Science and Technology Research 11.2 (2005): 194-201.
3 Stauffer, Clyde E. “Fats and oils in bakery products.” Bailey’s industrial oil and fat products (2005).
4 Gélinas, Pierre, and Carole McKinnon. “Baking tests: Effect of sucrose and water on yeast gassing power.” Cereal Chemistry 95.6 (2018): 822-828.
5 Dongdong, Xie, Lei Yanan, and Li Xing. “Effect of sucrose levels on dynamic rheology properties of dough during fermentation process.” International Journal of Food Science & Technology 58.3 (2023): 1326-1335.
6 Verheyen, C., et al. “The contribution of glutathione to the destabilizing effect of yeast on wheat dough.” Food chemistry 173 (2015): 243-249.
7 Decamps, Karolien, et al. “Molecular oxygen and reactive oxygen species in bread-making processes: Scarce, but nevertheless important.” Critical reviews in food science and nutrition 56.5 (2016): 722-736.
8 van Rooyen, Jana, et al. “Wheat starch structure–function relationship in breadmaking: A review.” Comprehensive Reviews in Food Science and Food Safety 22.3 (2023): 2292-2309.
9 Wang, Shujun, et al. “Starch–lipid and starch–lipid–protein complexes: A comprehensive review.” Comprehensive Reviews in Food Science and Food Safety 19.3 (2020): 1056-1079.
10 Jacobs, Heidi, and Jan A. Delcour. “Hydrothermal modifications of granular starch, with retention of the granular structure: A review.” Journal of agricultural and food chemistry 46.8 (1998): 2895-2905.
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Why Homemade Bread Doesn't Need Additives | Sub Sandwich Rolls Recipe
20 Comments
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Minor correction:
There's an error in the title of the recipe at 19:23
This recipe doesn't call for eggs so it should simply be "Sandwich Rolls (5 Rolls)".
Your science explanations are critical to understanding what is going on with the lattice structure of the dough, and your well-practiced hands skillfully demonstrate the proper shaping techniques to achieve the desired geometries. Thanks, Seraphine!
Great job.
Very stunning, thank you for sharing ❤ Would u pls make an in-depth video about the biga, same way you did about the poolish?
Thank you for showing each and all the steps 🎉
I usually use the milk bread recipe to make that kind of bread (I just change the shaping in the end). I will try your recipe to see if it works better.
About the egg as an emulsifier, I think it actually work better than vegetable emulsifier… I think commercial bread does not use eggs because they are a lot more expensive compared to vegetable emulsifier and they are shelf stable (while eggs do not last a lot).
Thank you for all the informations.
There is something incredibly humbling when one has the privilege of listening to an authority. You scientific and chemical knowedge is not only impressive, it is incredible that it is being shared globally. thank you for this information. It has in fact made me a much better baker….my newest and most passionate muse. this simple product, the humble bread, has amazed me in its complexity and depth of knowledge required to create it.
Hello Seraphine,
The recipe is titled "Sandwich Rolls / w Egg (5 rolls)."
However, the recipe doesn't mention eggs. What's up with that?
Thank you so much for the many outstanding recipes, which I've baked many times. Since my family and friends often ask for breads made with spelt flour, I've converted your recipes to spelt flour with great success.
Best regards,
Robert
You should do a video on diastatic malt powder and using it in bread
Your sscientific reseach is impressive! Now how do I replace the instant yeast with sourdough starter without altering much the texture and taste of the sandwich rolls?
Great video as always! Maybe I’m mistaken but does Dextrose not also increase Millard reaction (as it’s a reducing sugar), and it might help with water retention a bit better than sucrose as it’s more hygroscopic. I’m not sure if it is noticeable in a side by side though 🙂
Hey Sera, love your very intelligent, thorough, and loquacious description. Love the sandwich vlog, I'm a bit of a Sami nut. I'm not sure anyone has made this funny observation regarding your name . If you had a middle name starting with a "D" you'd be D lishe, lmao which ypu are of course and so much more! ❤❤❤ Keep it going you girls are amazing .
I don't fully understand her science stuffs, but I sure feel smart after enjoying her uploads.
Thank you!!!
Me: I'm not watching a bread video for a half hour.
Me (a half hour later): WHY MUST IT END
Looks Great ! If I want to make a double batch , when I double up the ingredients , do I double up the yeast also ?
Subway bread aint bread. It's a science experiment.
Serious question. How would this type of bread change a bahn mi sandwich?
This is awesome! Thank you for this.
Submarine and hoggie are names that Japanese people have never heard before. Anyway, I want to try this video. Have a good day🥯