Fluffige Baguettes - Ich habe sie perfektioniert

Teichners Pizza Palace

21 Jul 202410:03

Summary

TLDRIn this video, the creator demonstrates how to make soft and fluffy homemade sandwich rolls, perfect for a Chicken Teriyaki sub, better than Subway's. The dough is made using basic ingredients like flour, salt, sugar, fresh yeast, butter, and milk. Detailed steps on kneading, shaping, and baking the dough are provided, with tips on how to achieve the right texture and flavor. After baking, the subs are brushed with butter for extra softness. The final result is a perfectly risen, fluffy, and tear-resistant sandwich bread, ideal for any filling.

Takeaways

🍞 The homemade sandwich bread is described as soft, tear-resistant, juicy, and ideal for chicken teriyaki sandwiches.
🍯 The dough ingredients include wheat flour (type 00 or 550), salt, sugar, fresh yeast, soft butter, and milk.
🥄 The fresh yeast is dissolved in warm milk and stirred until smooth.
🤲 Kneading is done for about 15-20 minutes, either by hand or with a machine, to get the dough into the right consistency.
🧈 Once the dough forms, butter is added, and the dough is kneaded for a total of 16 minutes.
💪 Stretching and folding the dough helps strengthen the gluten structure and incorporate air for a fluffy texture.
🕰️ After kneading, the dough rests for 60 minutes, covered with a damp cloth, allowing it to rise properly.
🍥 After resting, the dough is portioned into 300g balls, which are shaped into tight, smooth spheres before resting for 10-15 minutes.
🥖 The dough is rolled into a rectangular shape, then shaped into baguette-like rolls and placed on a baking tray to rise again for 60-90 minutes.
🔥 Before baking, the rolls are brushed with an egg wash and optionally topped with Parmesan, oregano, or sesame seeds, then baked at 190°C for 17-21 minutes.

Q & A

What makes the sandwich bread better than Subway's according to the script?
-The bread is described as super soft, elastic, moist inside, and fluffy, making it ideal for homemade chicken teriyaki, without industrial additives.
What type of flour is recommended for making the dough?
-The script recommends using type 00 wheat flour, but mentions that standard type 550 wheat flour from the supermarket can also be used.
How is the yeast incorporated into the dough preparation?
-Fresh yeast is crumbled into warm milk and mixed with a fork until dissolved. Half of this yeast-milk mixture is added to the flour while kneading, with the rest added later.
How long should the dough be kneaded?
-The dough should be kneaded for about 15 to 20 minutes by hand or 12 to 14 minutes in a machine, with the final kneading stage lasting 2 to 3 minutes to incorporate butter.
What is the purpose of stretching and folding the dough after kneading?
-Stretching and folding the dough helps incorporate air and strengthen the gluten structure, improving the dough's elasticity and texture.
How should the dough be shaped after the initial rising?
-After rising, the dough is divided into 300g portions. Each portion is shaped into a tight ball by pulling the dough towards the body on a work surface to build surface tension.
What are the key steps in shaping the dough into baguette-like forms?
-The dough is rolled out into a rectangle about 25-30 cm long, then tightly rolled up into a cylinder, with the seams and ends pinched shut to maintain shape.
How long should the shaped dough rise before baking?
-The shaped dough should rise again for 60 to 90 minutes at room temperature, covered with a damp cloth.
What is used to brush the dough before baking, and why?
-An egg wash made from a mixture of egg and a splash of milk is brushed on the dough to give the bread a shiny, golden crust.
How does the script suggest adding toppings to the bread?
-Toppings like Parmesan and oregano or sesame seeds can be sprinkled on the egg-washed dough before baking to add flavor and texture.
What is the final step after baking to ensure the bread stays soft?
-The freshly baked subs are brushed with melted butter and covered with a kitchen towel for 15 minutes to make them extra soft.
What characteristics indicate that the sandwich bread is perfectly baked?
-The bread is described as elastic, soft, and able to spring back when pressed, making it sturdy enough to hold fillings without tearing.

Outlines

00:00

🍞 Preparing Homemade Sandwich Bread Dough

This paragraph introduces the process of making homemade sandwich bread, which is described as being superior to commercial options like Subway. The focus is on creating a soft, fluffy, and non-industrial bread ideal for dishes such as homemade chicken teriyaki. The ingredients required include wheat flour (Type 00 or 550), salt, sugar, fresh yeast, soft butter, and milk. The first step is to crumble fresh yeast into milk and stir it until dissolved. The author emphasizes using a machine to knead the dough, although hand-kneading is an option. The dough is kneaded for 12 to 14 minutes, followed by adding butter and increasing the machine's speed to incorporate it fully. After 16 minutes, the dough is ready, and it is folded and stretched multiple times to add air and strengthen the dough. Finally, the dough is shaped into a tight ball and left to rise in an oiled bowl for 60 minutes.

05:01

🥖 Shaping and Preparing Dough for Baking

After the dough has risen, the author describes the next steps of dividing it into 300g portions and shaping them into tight, smooth balls. These dough balls are left to rest on the work surface for 10-15 minutes under a damp kitchen towel. Following this, the author explains how to roll the dough into a rectangular shape, around 25-30 cm long, using a rolling pin. The technique involves flattening the dough and rolling it up into a long cylinder, similar to how one would make a roulade. The seam and ends are pinched closed to prevent splitting. The dough cylinders are placed on a baking sheet, leaving space between them, and left to rise for 60 to 90 minutes under a damp towel.

Mindmap

Keywords

💡Weizenmehl

Weizenmehl refers to wheat flour, a fundamental ingredient in the bread-making process. In the video, the speaker mentions using Type 00 wheat flour, which is finely ground and suitable for soft and airy breads, or Type 550, which is more common in supermarkets. This flour forms the base of the dough and contributes to the final texture of the sandwich bread.

💡Hefe

Hefe means yeast, a key ingredient used to ferment and raise the dough. In the video, fresh yeast is dissolved in milk to activate it, which is then added to the flour mixture. The yeast helps the bread rise, giving it a soft and fluffy texture, which is emphasized as one of the qualities that make this bread better than store-bought alternatives.

💡Kneten

Kneten means kneading, an essential process in bread making. Kneading develops the gluten in the dough, giving it elasticity and structure. The speaker uses a machine to knead the dough for 12-14 minutes but also mentions that it can be done by hand for 15-20 minutes. Kneading is crucial for achieving the desired texture of the sandwich bread.

💡Dehnen und Falten

Dehnen und Falten refers to the stretching and folding of the dough, a technique used to strengthen the gluten and incorporate air into the dough. In the video, this step is performed after kneading to improve the bread’s structure and texture. It is a critical step for creating the fluffy and light texture of the final product.

💡Teiglinge

Teiglinge are small dough portions that are shaped into individual loaves or rolls. In the video, after the dough rises, it is portioned into 300g pieces to form 'subs.' These Teiglinge are then shaped and allowed to rest before the final shaping and baking process. The careful handling of these dough pieces ensures that the bread bakes evenly.

💡Spannung Schleifen

Spannung Schleifen is a technique for creating surface tension in the dough. By rolling and stretching the dough into a tight ball or loaf, it gains strength and stability. In the video, this process helps create a well-shaped, uniform sub that will bake evenly and maintain its structure when filled.

💡Eistreiche

Eistreiche is an egg wash, made by mixing egg and a bit of milk, which is brushed on the surface of the dough before baking. This step gives the bread a golden, glossy finish when baked. In the video, the speaker emphasizes this step to achieve the perfect appearance for the homemade sandwich bread.

💡Dampfbaken

Dampfbaken refers to baking with steam, a technique used to create a crusty exterior while keeping the inside soft and moist. In the video, steam is used during the baking process to replicate the texture of Subway-style sandwich bread, which has a slightly crispy exterior but remains soft and fluffy inside.

💡Rasierklinge

Rasierklinge refers to a razor blade, used to score the dough before baking. The speaker uses a razor blade to make three diagonal slashes on each loaf, which helps the bread expand evenly during baking. This technique is important for both the appearance and the texture of the finished bread.

💡Butter bestreichen

Butter bestreichen means brushing the bread with butter after it’s baked. In the video, the speaker uses melted butter to coat the subs after they come out of the oven. This step ensures that the bread remains soft and gives it a rich, buttery flavor, enhancing the overall taste and texture.

Highlights

These sandwich breads are much better than those from Subway—super soft, tear-resistant, juicy inside, fluffy, ideal for homemade chicken teriyaki.

The dough recipe is simple, requiring wheat flour type 00 or regular 550 from the supermarket, salt, sugar, fresh yeast, soft butter, and milk.

Start by crumbling the fresh yeast into the milk and mixing it with a fork until dissolved.

Knead the dough for 15-20 minutes by hand or in a machine for 12-14 minutes until smooth.

Once the dough binds with the yeast milk, add the butter and increase the machine speed to incorporate it.

After kneading for 16 minutes, the dough should be soft and elastic, ready to be stretched and folded on the work surface.

Shape the dough into a tight ball by rotating it towards yourself, ensuring it stays in contact with the work surface.

Let the dough rise in an oiled bowl covered with a damp kitchen towel for 60 minutes.

After the first rise, punch down the dough, portion it into 300g pieces, and shape them into smooth balls for easy rolling.

Let the portioned dough rest for another 10-15 minutes before rolling it into a rectangular shape about 25-30 cm long.

Roll the dough into a baguette-like shape, ensuring the ends and seams are sealed tightly.

Allow the baguette-shaped dough to rise for another 60-90 minutes under a damp towel at room temperature.

Prepare an egg wash with a splash of milk, then score the baguettes with a razor at a 45° angle.

Top the baguettes with cheese, oregano, or sesame before baking at 190°C for 17-21 minutes with steam.

Brush the finished baguettes with melted butter and let them rest under a kitchen towel for 15 minutes to ensure extra softness.

The final result is tear-resistant, soft sandwich bread, perfect for fillings like chicken teriyaki, resembling Subway but better!