The Secret to Sandwich Breads: Buns, Hoagies, and Ciabatta with Erin Jeanne McDowell

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: f52.co/3Rc6LQw
Crusty Hoagie Rolls: f52.co/3PchNT5
Ciabatta Rolls: f52.co/45J6NUw
PRODUCTS FEATURED IN THIS VIDEO:
Five Two Bench Scraper: f52.co/3R96duM
Zatoba Black Walnut Bread Lame: f52.co/3raWMAg
Mosser Glass Batter Bowl: f52.co/3PvzqP7
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: • Bake It Up a Notch!
MORE FROM FOOD52:
Subscribe here to our KZbin Channel! f52.co/2HN7Dp8
GET MORE OF FOOD52 BY CONNECTING BELOW:
Website: food52.com
Our Shop: food52.com/shop
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
TikTok: / food52
Food52 newsletter: f52.co/newsletter
RELATED VIDEOS:
Understanding Yeast: • Understanding Yeast | ...
How to Make Soft Pretzels 🥨: • How to Make Soft Pretz...
Erin’s Oven Guide 101 For Better Baking: • Erin’s Oven Guide 101 ...
WATCH MORE VIDEOS WITH ERIN JEANNE MCDOWELL:
Bake it Up A Notch: Erin McDowell's FOUR Fruity Summer Desserts:
The Ultimate Cobbler Crash Course: • The Ultimate Cobbler C...

[@katherinekrauss4648]

If my mum were alive, she would be 107 yrs old. She was the pastry chef for the Royal Canadian Air Force in WW2, and sent off those brave airmen across the Atlantic from NS with bellies full of those breads, biscuits and cookies. I see her in all of your videos. Especially this one with the breads. I know that she would cheer you on as a knowledgeable and no nonsense educator and spokesperson for home baking… much love and appreciation for all you do

[@chuck-jy7mz]

bless your mum!

[@jegsthewegs]

It's wonderful that these traditions of Military Chefs continue. My BIL was an RAF Chef and his Father before him and his Father before HIM, Grandfather. From WW2 through to the Falklands and The Gulf. His Grandfather's Recipe Book holding the secrets from WW2. There are so many wonderful things worldwide in sure.

[@katherinekrauss4648]

@@chuck-jy7mz thank you. She had a Saturday afternoon tradition of frying cake donuts for all us snotty-nosed scrape-kneed kids in my neighborhood. Kids would line up at the kitchen door for the hot donuts straight out of the big fryer, and quickly drained on paper. And then down the hatch! Then it was back to outdoor shenanigans- all dosed up with carbs and sugar- until supper time. Ahhhh, the sweet childhood innocence of the baby boomer generation. She sweetened all our lives

[@katherinekrauss4648]

@@jegsthewegs yes, I heard so many stories from my mum and dad. Mum loved her work as pastry chef. I have visions of those airmen packing her care packages as they went off to unknown fates. Dad was with the RCAF, but served in London doing intelligence work. Never talked much about it. many of my friends in NS had mothers who were war brides from Scotland and England. It was a generation that endured so much, and had such boundless hope for the future ..

[@Cherryparfait41]

@@katherinekrauss4648 This is the essence of growing up in a great neighborhood in the 70’s and into the 80’s. Something my now older girls are a bit jealous or appreciative of. What a mum you had! So blessed. ❤

[@maykruvi]

Ugh Erin! Every video from you goes directly into my GOAT playlist here on YT. You're not only a natural born teacher, you're a mentor as well! Love your energy and your beautiful pink outfit!

[@affliction6911]

GOAT? what does that actually mean 🤔

[@duhazuhair]

GOAT= Get On And Try?

[@food52]

Greatest of All Time!

[@5GreenAcres]

@@affliction6911 Just more Kaballah crap. Like MAGA. What that really means is the 5th column of Satanism.

[@reglindiseckhardt9777]

Erin, you are the best. Not only do you know what you are doing, but you make it really fun. There is NO drudgery, lack of enthusiasm, or super lengthy preparations. I LOVE it.

[@andrewsasala6841]

I’m so glad to see Erin talking about adding folds to a dough, it’s such a basic technique but with a huge payoff and yet I don’t see many people on KZbin talk about them

[@kazzrieneval4243]

You are delightful and a natural teacher.

[@LClayton67]

I haven't watched for a while and realized I've really missed watching you. You're an absolute delight, sweet and funny. It's a very rare combination these days. You make us want to go to your next video not just to learn but also to enjoy watching how you and your colleagues mesh well and love what they do too. 😊❤ And if not, well, you're all doing a great job faking it, too. 😂❤

[@jillclarke7264]

Erin just makes me smile.

[@sunshinebakery_melinda]

ALWAYS look forward to Bake It Up a Notch episodes!!

[@janesmith9628]

Erin is THE BEST !!!! oh my, even her jiggly dough makes a joyful sound!!!

[@charlie6923]

Erin gives big Kindergarden Teacher Energy, and I mean that in the most complimentary sense. A delight to watch!

[@peacheslenoir6862]

The rhythm of bread making while being offbeat is so cute 😂🩷

[@rickf.9253]

Erin has incredible baking and teaching skills!

[@julseabate4173]

What an AMAZING teacher you are Erin!!!

[@katsybo]

Love the pretty pink matching bowl🥰

[@enaid54]

Love this girl! She made my day by being so upbeat and fun! Love it and great job!

[@roxanneturpin620]

Erin, you are so lovely and weird. Thank you for letting us share your day and talent!

[@Inspiredbakes]

I love your recipes, specially for the metric aid and the use of scale😘

[@pufferfish_be]

I went to look for recipes as you have explained so well all the process and was gladly surprised that I could even do it now thanks thanks to conversion in grams. Wow Thank you so much for all your work. Love your energy. Can tell that you love what you are going. Thank you for sharing 💕

[@mhayes788]

I love your enthusiasm for what you are making! It absolutely makes me want to bake all the things you show us. Keep up the great work.

[@drunkramen]

Love this. Erin is a great presenter. She makes me want to bake, which is really saying something.

[@blockchainfork]

Such an excellent teacher!

[@user-qj8sy9qf5v]

I’ve only discovered this channel, and I can say this lady is so great to watch, she knowledgeable transfers information very well for the lay person and funny.. I just laughed when she showed the Lisa Simpson vibe at the beginning pretending to eat that bun.. ❤

[@CTguy203]

Damnn….she’s very good with the instructions and very descriptive.

[@travisjohnston6687]

She’s literally sooo much and I feel like her vids show how much knowledge she has I just want to soak it all up but I just wish they were broken up to smaller videos I got sooo much goin on it takes me days to get through her vids

[@ezpc-]

I just truly love this lesson on making bread. You are truly the best and I feel like a part of the show. Thank you for being you and for helping us. Love you, Rewb

[@TheSerialHobbyistGirl]

That pink bowl is amazing, I need one.

[@food52]

We have them in our shop: f52.co/3PvzqP7

[@jessicaberger2619]

I just love Erin! Everything she’s in I watch immediately 😍

[@marksizer3486]

I made your cream puffs yesterday (but I used someone else's filling, sorry). How fun to find this in my playlist today! I don't like really wet doughs, but I may try the ciabatta; it makes such great sandwiches.

[@rottenbunnies]

Ahhh I'm so excited! I love anything and everything with Erin ♡

[@sarahwatts7152]

I love, love the ciabatta dough sounds!

[@D444fielder]

Erin is so much fun to watched, she is a natural and great teacher . Thank you !!

This is literally the best bread tutorial I have ever had the pleasure of watching and learning from! Thank you so much for the detailed instructions and tips! Wow! I can't wait to prepare my next batch of bread, rolls! Amazing!

[@tammiemartinez6485]

I make a bun recipe similar to the last one you made. Minus 1 egg, the water and honey everything else is the same. The butter is added after about a 15 min rest before the final kneading. The great thing about these buns is what's done to them after their shaping and final bake. I slice a star into them making sure not to cut too far down but enough for a filling. That filling is basically cream cheese and a couple of tbsp of heavy whipping cream mixed together. Once bun slices are filled then they get dipped into a bowl of melted butter, an egg or 2 (depending on how many batches of dough I make), chopped garlic and parsley and a couple of tbsp of heavy whipping cream. Once they're all dipped in the oven they go for one last bake for 15 mins. My family go nuts over these... 😋

[@jodiepugh8529]

Another great episode! Thanks Erin!

[@lisalopez5147]

Erin, thank you so much for handling the scary!, I love all your videos. Can’t wait to try these.

[@redhousepress]

Thank you Erin. You're the best! ❤

[@deborahwood4728]

Another great video. Erin you enthusiasm is contagious. I always learn such useful information in your videos

[@joycejasmath]

So awesome seeing you its been so long . Just love all your videos. Awesome. Thank you

[@micheinnz]

Hi Erin, Just a short note to say that the website recipe for ciabatta rolls says to refrigerate the biga if the ambient temperature is more than 75F/45C. That should read 75F/25C. Nobody's going to be baking in 45C if they can help it! ;)

[@debrathornley2974]

Love you Erin! Thanks!

[@cindyr5423]

Made the ciabatta buns yesterday and loved them! I am in a warm/humid environment. So for the pre-ferment I used cold water so I could leave it overnight vs. put in the fridge 6 hours in. I also decreased proofing time slightly (1 hr vs. 1 hr 15 min) to try to prevent over-proofing. The second set of baked buns had better oven spring and crust. Maybe because more steam had built up in the oven. Bread is nice and chewy with open crumb. Made for great sandwich!

[@nanchanita40]

Thank you❤for this. I love great bread/bun for sandwiches

[@eduardoHMYT]

Bread making breath taking!

[@danielintheantipodes6741]

Thank you for the video!

[@StillOnTrack]

I got so much joy from that perfect little plop at 31:55 too 😊❤ haha. What a delightful person Erin is! This was so fun and funny and informative!

[@imjustarie9890]

Just found this page. And omg she is so fun and great! Luv it

[@octogirl2046]

WOW look at your new kitchen❤ I am so proud of you:)

[@irened8457]

Thank you.I tried the soft pillow rolls and they were fantastic.the hoagies took a bit longer to brown but pretty good.I live in area where I don't have access to bread flour and my oven is a pretty old with a broken temp gauge but with a little effort I get there. So definitely will be using these recipes.

[@robinsnest68]

I lost you for awhile! I have missed you😢 I have had 4 back surgeries in 4 years and YOU got me up and moving with All Butta crust❤

[@janetbex7526]

Great episode!

[@sarah121980]

Always so inspiring!

[@marciavaldez7767]

Thank you for educating me. I want and need to learn to bake bread and master different types. Bread has always been so intimidating to me. I will be baking some bread soon.

[@dond9633]

Love your receipes

[@MrCharlieBucket]

I love that Erin and the crew gave us full razzle dazzle vibes, and then the video editor threw in some old-timey silent film music. 🤣

[@pink22492]

Love the show, love the skill, love the fashion

[@TheYolk]

2 minutes in and im already in love with your background dancers

[@redcomet0079]

How is that relevant?

[@5GreenAcres]

As a 66 yr old gal who has been baking my own bread and hamberger buns for YEARS/DECADES!!! I am SO HAPPY to have found this hamberger bun recipe. It makes total sense. I do wish you would have shown a close up of breaking one in half and showing the softness inside. I sure do wish you would have verbally stated the amount of each ingredient so we cook bake along with you!!!! You don't mention how much flour and water to make the bega. Anyway thank you so much!!!!

[@user-ys6pl4wo3c]

Although every one told me I was making my bread wrong, I make mine almost the same as your buns, I use a large can of evaporated milk and enough water to make 2 cups and one stick of butter melted into the milk.

[@Toralya]

Omg you look sooo cute in that pink apron, I love your look! Gorgeous!

[@MariaMorales-pc9ze]

Love your channel, new subscriber here 😊 Love the dance in the beginning of the video 😊

[@manju331]

Erin, I’m girl crushing on you. 😂 Rolls plus that pink outfit! 💜

[@atomwenzel]

I love all your bake it up a notch videos. Can you please please please please teach us how to make that amazing french inspired Vietnamese bread that is used for Banh Mi subs in Vietnam!!! I will be forever indebted to you ❤❤❤❤

[@mariegrace1476]

My favorite baker. Adopt me. ❤❤❤❤❤😅😅😅😅😅😂😂😂

[@keithbremner9078]

Hi Erin, Great vid. I have seen & found where it's easier to work the water into the prefrement before adding to dry ingredients so it incorporates more easily. Any downside to that method? Thank you!

[@jharbo1]

Erin, thank you so very much for educating us on real bread baking that can be done without having to invest in "heavy equipment," lol. Would the ciabatta method work for gluten free dough? As you know, GF dough cannot be handled as much as gluten flour, and there is no kneading necessary because, well, there's no gluten to deal with.

[@JimDugan]

Excellent.

[@lisaharms9387]

She is SO VERY TALENTED LOVE HER videos

[@cattailsforlunch]

Can you do some content with fresh milled and ancient grains? I’ve been into this for about a year now and have been learning to go without a recipe, focusing on feel and technique. There are some KZbinrs/homesteaders who teach this but I’d love to see and learn from a professional’s prospective. There is so much that the mainstream doesn’t know about.

[@skuzzles69]

Is there actually recipes for these. They look amazing and luv to try

[@nicmaci7087]

Is this a new studio that food 52 has?

[@beverlyfitzgerald7675]

@food52 Just subscribed. Honestly, when I was viewing the Baking championship series on the Food Network channel a few years ago, would switch off when Erin was acting like a “show off” type. The following year, there she was again, same antics, however, it was my own pre-judging that was the problem. Watching a few of her various Y T videos, I can easily see that she’s not only a highly knowledgeable and gifted baker, she explains everything in a step by step manner that’s very helpful to we home cooks. Many thanks for all the time and effort that your teams take in creating these excellent videos.

[@viviansullivan8881]

I don't have instant yeast. Can I use regular yeast for the Ciabatta rolls? Thanks! I have you pies and baking cook books and I love them. Will you be doing a bread recipe book in the future?

[@threewillowsfarm7779]

This woman is my favorite baker on KZbin. Love her!!! And the Aunt Jemima do rag it the bomb.

[@travisjohnston6687]

Can we get some Erin and Claire saffitz vids they r both my faves and I feel like it would be amazing

[@margiesmith7777]

Hi Erin I only have active dry yeast can that be used as long as I bloom it first

[@jordannawray185]

Love Erin, her energy is always so wonderful and enthusiastic❤ 🤩🍞🥧🍪🍩 I have learned so many wonderful things from her❣️ So this has absolutely nothing to do with her, and I don’t complain often, but I am not a fan of this new Test kitchen format , it’s giving me PTSD from the old bon appétit test kitchen days. So I’m a little confused why you’re even following a slightly similar format Also, I feel that if it is not one of the test kitchen chefs, then they look out of place and everybody in the background looks slightly uncomfortable to be on camera. I know that you just spent a lot of effort time and money on this beautiful new test kitchen ,It is absolutely gorgeous , I just missed a simpler background with your beautiful products. Please understand that I love food 52 so much ❣️ I had wanted to say something after Lucas Sin tomato egg drop, but honestly, I am very dyslexic, and this takes quite a bit of effort. Hope you understand that this is with best intentions . And cannot wait to see more of the test kitchen chefs in front of the camera with their wonderful contact. Sidenote, I was a tiny bit disappointed not to see Erin’s new kitchen in this episode I know it must be exciting to get to work in the beautiful new space but that was just how I experienced it. Best to all of you. Amazing people making amazing online contact. Thank you for all your hard work.

[@jacquelineramirez4444]

Kneading answers With a K!!!! killed me.

[@andrebourgeois139]

Love your videos!!!! FYI ... Rhythm has two H's

[@TheIntrovertKitchen]

Erin is ♥

[@thedeadalgorithmmusicchann1994]

You know it's gotta be good when the Fat-Lady sings!

[@chrisstokes04]

I know most awesome content is made in the States but really wish temps were given in both °f and °c. Love the approachable style though.

[@christinahand973]

Erin! Where have you been?!

[@jcthompson7666]

When is someone going to bribe Erin and Claire Saffitz - the best bakers on the internet - to bake together. New York meets the mid-west. Come on, NY Times, make it happen!

[@mayacorbala9993]

Gracias. Gracias. Gracias ‼️‼️🤩 Super interesante ‼️✨ SUBTÍTULOS Por Favor ‼️👋💟🌺

[@elizabethroberts6033]

could I make the sandwich rolls as a loaf?

[@Eekeim511]

Erin you mention your recipes, where are they? I only find a few of your cookbooks but I can’t find the bread recipes.

[@bellasilva2983]

Her recipes are linked in the distribution .

[@michaelmebane6116]

I just heard the Bake It Up A Notch theme song on a commercial for some fitness brand?

[@merty5713]

if my boss put a "work hard" sign on the wall I would literally spit and smut on his coffee or tea. They just deserve it. I hope someone on the team agrees with me and already did it.

[@KarinEMAR]

Hi, can you please help me. Everytime I make my artisan bread it comes out gummy inside and very hard outside. Even if I bake it longer. I bake it in a dutch oven, first half of baking closed lid and second half of baking open lid. Can you please tell me what I do wrong?

[@mrselkins814]

Can I use the ciabatta recipe to make pizza?

[@bcfran3g844]

I have a Wolf convection steam oven at home

[@Bsssssssssssss]

Yammy

[@thedivide3688]

Erin can you clone the King’s Hawaiian Pretzel Slider Bun for us?

[@ezpc-]

That would be awesome!!!

[@sberder]

Lovely recipes, looks like you're making your ciabatta using a poolish (~100% hydration preferment) rather than a biga (~50% hydration)

[@mealeaFlowers]

Good food

[@lynnettejohns4733]

🤩

[@hsgdfgv2446]

Please show how to make a good crusty bagel

[@elviramolinahidalgo8746]

Ojala todos estuvieran traducidos al español

[@gailjordan9250]

Is the dry milk a fat free version or a whole milk?

[@catzkeet4860]

Doesn't really matter, tho fat free is fine since its really the milk proteins you want.

[@gullreefclub]

You can buy full fat powdered milk though it is more expensive. As a rule I use whole fat milk and then give it a boost with 1TBSP of fat free dry milk per cup of milk I added

[@MaureenDrees]

Thank you for such a wonderfully detailed video. The science teacher in me loves the beakers that you use for some of the liquids. Not a criticism, but I’m curious why bakers talk about weighing. When you measure in grams, you are finding mass, not weight, at least in a scientific sense. Weight in the metric system is measured in Newtons.

[@catzkeet4860]

Scientifically you're correct, but just as we don't really mean a scientific calorie when we talk about calories, so we talk about grams as a weight measure in general usage because we're talking about a kitchen, not a lab.

[@MaureenDrees]

That makes perfect sense. Thank you for explaining with that analogy.