- Joined Mar 12, 2005
Anyone got a good recipe for sub bread?
KY's versions are very similar to mine. Pain de campagne might have a little too much character for a lot of people so I'll use a straight, white pain au poolish instead.
Make the poolish in two stages the first with 1/4 tsp yeast, and 1/2 cup each of flour and water; add another 1/2 cup each of flour and water after it's doubled; and let it sit out overnight (covered).
Then I add that to 6 cups of flour, 2 cups water, 1 tbs yeast, 1-1/2 tsp salt and go through the mixing, autolyzing, French-fold, kneading, extra rise, extra French fold ritual necessary to make an airy bread.
Putting the poolish yeast to extra work with the extra step, the lower total amount of yeast (which makes for a longish first rise), and the extra rise all add up to some extra tang.
When I form, depending on size, sometimes I'll go through the whole batard thing. But more often than not, I'll just make snakes. I bake at around 350 - 375 -- a lower temperature than I might use otherwise -- in order to get a chewier crust. But up to you.
Thanks! Those came out damn good! Probably my best loaves so far.There are several good ones out there, Abe. But, frankly, I usually make sub buns either from my (well, Peter Reinhart's) regular Pane de Campagne or by using a pretzel dough---which makes for a denser, chewier bun.
For individual sub buns, scale the dough to 5-7 ounces and shape it into a mini-batard
KYH,Abe, I don't know how much of the science you're interested in. So, for now, suffice it to say that retarded fermentation provides all sorts of benefits, all of which add up to a better tasting loaf.
You can prove this for yourself. Take your favorite recipe and make two doughs. Retard one of them in the fridge overnight, otherwise do everything else more or less the same. Then taste both loaves side-by-side.