SANDWICH ROLLS:
In this episode of Bake it Up a Notch, Erin Jeanne McDowell makes three crowd favorite sandwich rolls- the Classic Bun, the Hoagie, and the Ciabatta.

Here are Erin's notes on each style:

Ciabatta: "These can be used to build an epic sandwich—like a BLT, or my mom’s salmon sandwiches. In many ways, this is an awesome bread project for beginners. It’s a great introduction into the concept of preferments: a small portion of flour, water, and a little yeast that’s mixed the day before you bake the bread, and adds both flavor and structure. But while ciabatta is an easy bread to shape, it is a very soft dough. The handling is simple and fairly minimal, but it can still take a little getting used to. Don’t be afraid to throw around plenty of flour with this one; ciabatta literally means “slipper” in Italian—it’s meant to be fairly flat and crusty."

Hoagie: "​​This is a recipe I really hope you will try, even if you don’t usually bake bread. If you’re intimidated, please don’t be scared! Watch our corresponding episode of Bake it Up a Notch —or any of our episodes that educate on yeast and bread making—I’ve got you!!! This dough is a great introduction to how the bread-baking process works. It uses a starter (but a much simpler one than, say, sourdough), so it benefits from its strength, hydration, and flavor. Steam is a powerful technique for some types of breads and rolls, including this recipe. Introducing steam during baking promotes an incredibly crisp, well-browned outer crust with that ideal chewy bread texture. Professional bakeries use special ovens that inject steam right into the oven—but at home, I use a pan of ice cubes to create steam when I’m baking bread."

Sandwich Buns: "This is a truly perfect bun in my book. It’s light and fluffy, pillowy soft, and beautifully golden brown. They are perfect for everything from burgers to egg sandwiches—for a fried chicken sandwich or your favorite deli sandwich. Honestly, these buns are even delicious all on their own, slathered with butter. The dreamy, soft texture of these buns comes from two important ingredient sources—plenty of hydration and enriched ingredients. A high hydration level in bread dough contributes to a soft, fluffy texture, helping ensure it rises to its best heights. More hydration does yield a fairly sticky dough, but don’t be intimidated! Just use flour as needed when handling and shaping it, and think of the super soft end result to come."

CHAPTERS:
0:00 - Introduction
01:09 - The Rhythm of Bread Baking
03:35 - Ciabatta Rolls
15:11 - Crusty Hoagie Rolls
26:25 - Pillowy Sandwich Rolls
35:37 - Kneading Answers

GET THE RECIPES:
Soft Sandwich Buns: [ Ссылка ]
Crusty Hoagie Rolls: [ Ссылка ]
Ciabatta Rolls: [ Ссылка ]

PRODUCTS FEATURED IN THIS VIDEO:
Five Two Bench Scraper: [ Ссылка ]
Zatoba Black Walnut Bread Lame: [ Ссылка ]
Mosser Glass Batter Bowl: [ Ссылка ]

MORE ABOUT BAKE IT UP A NOTCH:
Fearless baker Erin Jeanne McDowell takes a deep dive into the tools, techniques and tips you need to create beautiful and delicious baked goods at home. Her bubbly & effortless approach helps even the most complicated of recipes seem like a total piece of cake! Watch more here: [ Ссылка ]

MORE FROM FOOD52:
Subscribe here to our YouTube Channel! [ Ссылка ]

GET MORE OF FOOD52 BY CONNECTING BELOW:
Website: [ Ссылка ]
Our Shop: [ Ссылка ]
Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
Pinterest: [ Ссылка ]
Twitter: [ Ссылка ]
TikTok: [ Ссылка ]
Food52 newsletter: [ Ссылка ]

RELATED VIDEOS:
Understanding Yeast: [ Ссылка ]
How to Make Soft Pretzels 🥨: [ Ссылка ]
Erin’s Oven Guide 101 For Better Baking: [ Ссылка ]

WATCH MORE VIDEOS WITH ERIN JEANNE MCDOWELL:
Bake it Up A Notch: Erin McDowell's FOUR Fruity Summer Desserts:
The Ultimate Cobbler Crash Course: [ Ссылка ]

свернуть