Sub rolls (looking for recipes)

[TastyReuben]

I am an avid reader and still had to go through it a few times. My brain fog is growing exponentially! Frankly, I got lost when you posted "stick a pan of boiling water in there". LOL

Bakery baguettes are made in special steam-injected ovens. It's part of what gives them their characteristic crackly, crisp crust.

That can somewhat be duplicated by boiling some water, pouring that in a baking dish, and setting it on the bottom rack of the oven. It adds steam to the oven.

Then, every so often during the bake time, use a spray bottle to mist the baguettes and that adds more steam.

 

[mjd]

Bakery baguettes are made in special steam-injected ovens. It's part of what gives them their characteristic crackly, crisp crust.

That can somewhat be duplicated by boiling some water, pouring that in a baking dish, and setting it on the bottom rack of the oven. It adds steam to the oven.

Then, every so often during the bake time, use a spray bottle to mist the baguettes and that adds more steam.

Makes sense. Thanks for explaining it.

 

[Burt Blank]

Bakery baguettes are made in special steam-injected ovens. It's part of what gives them their characteristic crackly, crisp crust.

That can somewhat be duplicated by boiling some water, pouring that in a baking dish, and setting it on the bottom rack of the oven. It adds steam to the oven.

Then, every so often during the bake time, use a spray bottle to mist the baguettes and that adds more steam.

Tasters mate, you know the tricks. Bravo.

 

[Burt Blank]

The best baguettes I ate outside France was in Vietnam. This lady has the skills.

View: https://www.youtube.com/watch?v=uHfcDHVPckQ&ab_channel=TheBethKitchen

 

[Burt Blank]

View: https://www.youtube.com/watch?v=XVjJiHgSQwo&ab_channel=aHungryTiger

 

[Dive Bar Casanova]

My Hogie fan friends and I all concur the roll makes all the difference. Most important.

Philipes in LA has their buns delivered in an unmarked truck. No one knows the bakery.
Lost art IMHO.

 

[Dive Bar Casanova]

Anyone who visits Northern Calif check out Toscansa or Acme breads. San Francisco thru the wine country.
Spoiled me and my family.

You can hammer a nail with their buns.
The flavor outta this world while as you chew you scrape the compost and enamel off your teeth.

At 14 I was sent into a small market in St. Helena to get two loaves of Toscansa. One for dinner one for mom to freeze.

I grabbed the last two they had, turned and a disappointed lady was standing behind me there to grab a loaf too.

I asked her “are you” and before I got another word out she replied “yes.”
I handed her one of the loaves I picked up and she thanked me.
It was author Jessemine West.