Fluffige Baguettes - Ich habe sie perfektioniert

Summary

In 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.