Large sandwich bun

[Forming:]

Large sandwich bun

Category: Yeast bread

Ingredients
Baking wheat flour VS	275 gr.
Water	180 g
Sugar	12 gr.
Dry yeast)	5 gr.
Salt	4-5 gr.
Margarine	20 gr.
* Flour improver	3 gr.

Cooking method

• These airy buns, or rather sandwiches with them, have many names - submarine, fat man, giant, torpedo, Louisiana sandwich, Italian sandwich, rocket and so on and so on, but the essence is the same ... These are buns for the classic rather large sandwiches with meat , mushrooms, ham and sausages, eggs, potatoes, herbs, pickled onions and cucumbers, various cheeses, a variety of sauces and only God knows what else.
• Dissolve sugar in warm water (80 ml.), Add yeast, stir and leave for 10 minutes until a frothy cap appears. Pour into a mixer bowl.
• Add flour, * improver and remaining water (100 ml), mix at first speed for 4 minutes.
• Add salt and knead for another 5 minutes until the dough becomes such a consistency when it still cannot keep its shape well, but still becomes elastic and practically not sticky. Turn on the second speed. Add cold, diced margarine and knead for 4 minutes until the dough is completely absorbed. Slightly! dust the table with flour, put the dough and roll into a ball. Transfer to a bowl greased with vegetable oil, cover and leave to rise for one hour at 30 degrees (oven with a light bulb).
• Dust the table with flour again. Lay out the dough, divide into 4 parts, each weighing about 125 g. and form buns (approx. 20 cm long).
• Forming: Roll each piece of dough into a ball. Let sit for 5 minutes. Then roll or stretch your hands into a rectangle, roll the dough into a roll, pinch the seam,
• 
• lay seam side down and tuck the ends under the bun.
• 
• Place on a baking sheet about 5 cm apart. When shaping, try not to add a lot of flour, otherwise the buns may lose their lightness.
• Preheat oven to 190 degrees.
• You can put the blanks on a greased baking sheet, in a bun dish or on baking paper, cover and leave to rise for 40-45 minutes. Bake with convection for 18-23 minutes until golden brown.
• This is how they are obtained after baking, ruddy, airy and very soft. Section and Fault:
• 
• 1. Cool the buns completely before cutting and adding the filling.
• 2. If you press on the cooled bun from above and release, it should quickly regain its shape.
• 3. If you want the signature soft wrinkled crust, place them in a plastic bag hot after baking. If you are sick of this mess, just cool on the wire rack and they will remain even and smooth.
• * Flour improver is added if available and at will. This recipe uses Panifresh. But the recipe does just fine without this component.
• ** For more buns, simply multiply all ingredients by 2.

The dish is designed for

** 4 rolls (1 baking sheet)

Time for preparing:

2.5 hours

Cooking program:

Mixer, oven

Lovely buns. And our size is our size.
Thank you, we will bake

And our size is our size.

Well, the mouth rejoices over a large piece

The photo and the recipe are super great !!!!! Thank you! I hesitate to ask you what is flour improver ??? :-) :-) :-)

[The composition is there:]

I'm ashamed to ask you what is flour improver ??? :-) :-) :-)

And there is such a seemingly stupid thing, but it sometimes helps .. They are different, I bought "panifresh". Sold in Auchan, in supermarkets .. Pudov.

The composition is there: wheat swelling flour, wheat flour, wheat malt, potato flakes, vegetable fat, whey, ascorbic acid, guar gum, mono- and diglycerides of fatty acids, calcium carbonate, enzymes.

In general, no special nasty, everything is within the bounds of decency. No bleach or anti-mold poisons.
And the advantage of using, as they promise:

It is used to improve the quality of various types of bread, as well as other various baked goods.
Increases the ability to absorb moisture, as a result of which the yield of finished products increases.
When dough is processed by machine, its structure is restored much faster.
The porosity of products is uniform, the volume of finished products increases, and the storage time increases.

Unfortunately, the quality of flour in recent decades has fallen .. It is accounted for in this way .. Improvers are now used by absolutely all industries.

Thank you Vladimir! In our area, there is no such thing :-) :-) :-)

In our area, there is no such

Yes, for sure there is another one .. There are many different ones .. Well, even if not, no problem .. Here are just a little less buns .. But the taste is the same ..

[Vladimir]

Vladimir, another great recipe

[Vladimir]

Vladimir, another great recipe

Thank you

[Vladimir]

Improvers are now used by absolutely all industries.

Yes, this is the case. Grief producers use low-grade flour, and with the help of various improvers, they bake "quality" bread. Quality refers to visual parameters such as elasticity, splendor and long storage. The idea that bread should be alive, and not stuffed with preservatives, is not taken into account. So why add improvers to homemade bread?
Strictly speaking, what is bread; these are three elements, water, flour, salt, (if you use yeast, there will be four), so by brewing with these elements and fermentation processes you can achieve fantastic results, and enjoy the taste of real wheat bread, I'm not talking about rye, this is a separate topic.

Added Sunday 24 Jul 2016 8:05 pm

Baking wheat flour VS275 gr. Water 180 gr. Sugar 12 gr. Yeast (dry) 5 gr. Salt 4-5 gr. Margarine 20 gr. * Flour improver 3 gr.

Of course, every recipe has a right to life. But for me, five grams. dry yeast per 275 gr. flour is prohibitive !!!! margarine and sugar (my subjective opinion) only spoil the bread. Vladimir, nothing personal. Successful breads.

Vladimir, nothing personal

And you don't need to thank me .. This is an American recipe .. More precisely - the state of Louisiana. So what and what and they are masters. And here I passed by. ))) And if you look, I gave a footnote about the improver, which is possible without it.
By the way, about this particular improver ... potato starch, cornmeal and calcium carbonate are not harmful at all. So hitting is not accepted
And the rolls, by the way, are still tasty, and without any improver

Added Sunday 24 Jul 2016 9:04 pm

Successful breads

Thank you. I'm not alive by fast food alone, after all.

[Albina]

And you don't need to thank me ..

I didn't do that.

So hitting is not accepted

There was no trace of it

I'm not alive by fast food alone, after all.

There was no question of this. Happy Bread

Added Sunday 24 Jul 2016 10:04 pm

another great recipe

Here I cannot remain silent.AlbinaWhat is great about this recipe?

Here I cannot remain silent. Albina, what's great about this recipe?

The fact that a man bakes bread is great for me. Although my middle student son also bakes bread for himself. Can't stand the taste of the store. They grew up on homemade bread, albeit from KP.
And you, Sergei, from the category of those people "Baba Yaga against"? My husband, also Sergey, is stingy with praise all his life.In the morning he gets up and looks for something to find fault with

[Albina]

The fact that a man bakes bread is great for me.

All bakers with a worldwide reputation are men. Albina, You have not answered the essence of the question.

[cooks]

All bakers with a worldwide reputation are men.

All cooks world-famous men, take it deeper. And women like that, peel vegetables, wash dishes .......

[Sergei]

Sergei, I have a youngest son, a teenager, who now sometimes goes to cafes with friends. And so far he likes (at least liked) all kinds of sandwiches. And he had a question about making sandwiches at home. For me, the classic sandwich or with sausage is better than this fastfoot. The time will come and the son won't even want to eat this sandwich from the cafe. So for me it is better for him to bake these rolls.

[Albina]

So for me it is better for him to bake these rolls.

Albina, bake to your health. For me personally (I repeat) this recipe has an unacceptable ratio of flour and yeast, but the taste and color ............ Good luck with your bread

[Sergei]

SergeiYou are probably thinking as a professional. And we just try for our household members. I'm also afraid of a lot of yeast. Better to stand a little longer. At one time, thanks to the forum, I was engaged in liquid yeast grown on fruits and berries.

Posted Monday 25 Jul 2016 02:17 PM

Happy Bread

Thank you. And you 🔗