That sub looks great, thanks.

600 grams is correct 150gram per cup

Got to say great recipe, but I gotta let you know I love that comment you made about neighbors it show where your heart is much respect👍

Done lost me by weight I DON'T COOK THAT WAY.... I measure

what kind of flour ?

Come back Bread Lab you are doing great, I hope your safe and good, God bless you

That isnt the cheese for Italian herb and cheese rolls...you shred finely a pecarino or romano or Parmesan otherwise that melted and toasted and cooled mozerella is gonna be like trying to bite through a flip flop sandal.

more videos please

The voice of your person in the next room was a big distraction for me especially when I couldn't hear what you were saying from time to time due to this other person's loud telephone conversation in the background.

make this man the face of subway. this is the most american thing ive seen all day. hellyeah

Can you cut all in half to make less or is there an adjustment to ratios?

a tripod may improve the video, but the recipe is fantastic and looks delicious!

Perfect, thanks. When you open the oven it makes a noise . If you put some margarine in your oven door Hinge snd open and close the oven a few times The noise will goes away.

Pop Culture references by the loaf. Plus. 😁

If the camera person is your wife/husband I hope you divorced. Yikes!

What kind of bench top mixer is that? Kitchenaid suggests kneeling at speed 1 or 2 to prevent motor burnout

Made this today for my wife and myself. I followed the recipe and it turned out awesome. We both said it was way better than the restaurant bread. Thanks for the video.

Dam'it man, these look really good I think I'm going to give it a try. I just found your channel I like this recipe so much I subscribed and I hope you're able to make more videos in the future.

Just made these tonight. Delicious. Nothing else needs to be said except thank you!

The Italians have all dislocated their shoulders ranting with their arms about the mayo!! But I love it, great video sir.

I made this but tweaked it by adding just a bit of sourdough discard. Doubled the recipe. Absolutely amazing! Like a sub shop! This will be my go-to recipe for sub sandwich bread.

I believe the good comments came from people he knows

This guy is not telling the whole recipe. Very very bad

The Recipe and fast instruction! 500 g flour 10g salt 15g sugar 15g shortening/butter 20g yeast 350ml WARM(40C) water (or yeast will not activate and dough will NOT RISE) 1.Mix(2min slow and then 7min Fast speed)Mix first WARM Water 40C (100F) with Yeast and Sugar,salt and butter then mix in the Flour. Then let it rest for 15min 2. Cut dow in 4pieces and roll them to balls Rest dough for 15min 3. Flat to square shape pieces and roll to sub shape Spray down with little water Rest dough for 30min ( START OWEN 180C 15min before ,so it is fully warm before dough has finished to resting) 4.Put Subs in Owen, spray or pour little water in bottom of owen to get some mist 375F/180C 15-25m (Gauge by sight)

How do you recommend to store these sub rolls and keep them soft? Plan to make these weekly for work lunches, peanut butter sandwiches get old.

the browning looks real good.... did u use top fire ?

My mouth is watering

I'm about to go above and beyond because bro... Subs are good, and they deserve to be enjoyed with the best bread. Also, everyone in these comments are DAMN WRONG and all have wrong info or misleading info. This is a 70% Hydration recipe. It consists of: 100% x 500g Robin Hood Bread flour (I've researched enough comments and found the Uploader stating this) 2% x 10g Salt 3% x 15g Sugar 3% x 15g Shortening/Butter 4% x 20g INSTANT yeast from the packets (Fleischmann's brand and again, the uploader himself, said this.) aaand 350 ml/g of water. Personally, I'm about to make 2 batches. 1 will be using 350 ml of water and the other batch will be using 350 ml of whole cow's milk because the more fat you get into the flour, the softer the bread should be, or so I've heard because of the fat content. I've also seen this at play in videos making bread loaves on KZbin so I know there must be something to it. I'll let you know how it goes and if it's worth it. It's important to note that the Water (or Milk in my case) can be at room temperature if using INSTANT DRY YEAST, or FRESH YEAST but *should be between 105F and 115F if you are using ACTIVE DRY YEAST, because Active Dry Yeast requires ACTIVATION* of the yeast and is done so by going up to this temperature rang. Any higher, and the yeast will die, anything lower, and the Yeast will just never come alive or, if they do wake up, they might release a substance that hinders the formation of gluten. (So, the dough will never want to leave the sticky stage and/or will take forever to actually rise, and still not give a great spring in the oven when baking time comes.) *To substitute instant (or rapid rise) yeast like the one shown in the video, for Active Dry Yeast such as the common Red Star brand found in most Kitchens: Use about 25 percent more.* FOR THIS RECIPE, *if you're using ACTIVE DRY YEAST* (and the same amount per gram that the uploader used which is 20 grams) you'll actually have to wait a little longer than the guy says in the video because of the fact that *he's using INSTANT DRY YEAST* unless you adjust the amount of Active Dry Yeast in your mix to match the same effect as his INSTANT DRY YEAST because 20g of Active Dry Yeast will not have as much power as 20g of Instant Dry Yeast. In fact, to have around the same amount of Proofing slash Rising Power in the same amount of time, you'd have to use 25g of Active Dry Yeast but going back to the amount of Flour... This would mean that your 500 grams of Flour/Bread now contains 5% Yeast to the total mix of Flour and if you didn't already know... *If the yeast is added at levels higher than 2.5% the bread will start to smell and taste LESS like bread, and MORE like yeast and worst of all... There is no way to reverse this.* So- What I'd suggest is this (if you don't mind waiting a little longer) use just 2.5% Yeast to your overall 500g of flour, so that means using 12.5 grams of Instant Dry Yeast, or using 15.6 grams of Active Dry Yeast. I'm not going to bother mentioning how many grams of fresh yeast because that stuff is very rare and if you got your hands on it, chances are that you know what you're doing. ANYWAY- If your scale can't do precise numbers just round them down so you get 12.0 and 15.0. No big deal. This is so that you don't go over that 2.5% threshold of Yeast to your total Flour Mix and risk your Bread getting much of a yeasty flavor. The other thing I H I G H L Y suggest doing if you're not knowledgeable in bread making is watching this video, so you know when the Bread is done proofing and is begging to be thrown into the Oven and that's literally it: kzbin.info/www/bejne/omHWpKeNd8qhqqM&ab_channel=ChallengerBreadware Be aware of this window of opportunity, and your bread will be amazing and soft with a great rise. Also, keep in mind that the longer you can proof, the better (literally can proof it for over 24 hours) so at the end of the day it's not even that big of a deal that you can't have bread AS FAST as this guy in the video because Good Bread, is worth waiting for and what's another hour or two if it means getting better bread, and saving money (I say saving money because you're using less Yeast, of course.) *IMPORTANT:* Do not forget to set up a TEMPERED glass pan (I already went through the mistake of putting cold ice cubes on a 350F+ hot glass and watching it explode all over the inside of my oven and floor lmao) or a cast iron skillet on the bottom rack (the lowest rack) in the oven, and when you throw your bread in to bake, toss some Ice Cubes or just water into the pan or skillet. You want to do this to ensure a nice "Oven Spring" up of the bread, to give you soft, delicate bread with a nice crust. The water should be enough to make steam for the first 5 to 10 minutes. *You don't want to have Steam throughout the entire cooking process because if the steam is present for the whole 20 or so minutes that it takes for your bread to be ready,* you'll likely get VERY THICK chewy crust. We don't want that. We just want a nice thin crust like you'd get at a Deli. Random tip that is NOT related to the video: Most recipes online are talking about FRESH YEAST when they mention Yeast % percentages but with Active Dry Yeast and Instant Dry Yeast, the amounts, for the same effect of Fresh Yeast, will change. If a Recipe calls for 2 Grams of Fresh yeast, you can cut this in roughly half, going down to 1 Gram of ACTIVE DRY YEAST and for Instant Dry Yeast, you'd cut it down by 33% so for 33% of 2 Grams of Fresh Yeast (in the case of using Instant Dry Yeast) that would be 0.66 g of Instant Dry Yeast. More info here: www.busbysbakery.com/too-much-yeast-in-bread/ Where fresh yeast is 100% Active dried yeast is 42% (which is why I said ROUGHLY HALF in grams) Instant yeast is 33% This is the result of me learning about bread on my own through KZbin and Google for the last 5 days lol.

Only thing missing truly was that semi sweet, parmesan-y, basil, oregano, olive oil vinaigrette made with red wine vinegar. That shit is GOLD

Sandvich making: 9, video shooting: 2.

I have tried at least five recipes and this is by far the best and excellent. I’m learning baker’s percentage and to rely on weight, not volume. My Kraftmaid mixer is now on the counter with the microwave and can opener.

Beautiful

That mixer you have is a lightweight nightmare, walking all over the counter due to vibration. The rest of the process and recipe are fine.

I think it is very dangerous to use your mixer like that at high speed... luckily he is strong and holding on to it... those things can walk right off the counter and break a toe... very dangerous should never knead it at that high of a speed

I can't seem to get this recipe right for some reason. How do you make it so that it doesn't burst everywhere without scoring the bread before baking?

Gosh, I just found your channel. I plan to learn. We have to find a way to make bread like Jersey Mike's, because they've gotten too expensive. And, Subway sucks bad now, over-priced too.

What are your views on scoring sub rolls before baking?

Do a brioche

More videos luigi!

Make a hamburger

Looks great

Looks great

You had me til you put mayo on the bread , said “regular Genoa salami” and topped it with mustard….

What kind of flour is this? Ap?

I made these and it hit the mark for me. Last time I tried this my buns were very dense and these were fluffy just like a sub shop. Thanks for the recipe!!!

Are the award wining chili guy

I did exactly what you said and did *except I activated the yeast in the warm water for 10 min first* and they were so goood, and the recipe is very easy to remember! Thanks!

I feel like you have a great opportunity to capitalize on teaching people how to make the subs made in the newest Pokemon games. Literally came to your video today because I live in Japan and want a sub, but they don't sell them here XD great video though, plan on making some soon.

did you go to college

Do you use dry yeast or instant yeast?