Comments on: Why Homemade Bread Doesn't Need Additives | Sub Sandwich Rolls Recipe

By: @pachin253

@pachin253 — Sat, 22 Mar 2025 08:29:56 +0000

Submarine and hoggie are names that Japanese people have never heard before. Anyway, I want to try this video. Have a good day🥯

By: @Georgeklee

@Georgeklee — Sat, 22 Mar 2025 08:29:56 +0000

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?

By: @fdfgsa

@fdfgsa — Sat, 22 Mar 2025 08:29:56 +0000

You should do a video on diastatic malt powder and using it in bread

By: @robertsch3206

@robertsch3206 — Sat, 22 Mar 2025 08:29:56 +0000

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

By: @rontavakoli-JD-MBA

@rontavakoli-JD-MBA — Sat, 22 Mar 2025 08:29:56 +0000

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.

By: @LiefLayer

@LiefLayer — Sat, 22 Mar 2025 08:29:56 +0000

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.

By: @fredbrown7954

@fredbrown7954 — Sat, 22 Mar 2025 08:29:56 +0000

Thank you for showing each and all the steps 🎉

By: @mohammaddolatshahi9783

@mohammaddolatshahi9783 — Sat, 22 Mar 2025 08:29:56 +0000

Very stunning, thank you for sharing ❤ Would u pls make an in-depth video about the biga, same way you did about the poolish?

By: @khurram88

@khurram88 — Sat, 22 Mar 2025 08:29:56 +0000

Great job.

By: @etherdog

@etherdog — Sat, 22 Mar 2025 08:29:56 +0000

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!