The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Schlotzsky's sourdough buns

sybram's picture
sybram

Schlotzsky's sourdough buns

Anyone have a formula for the sourdough sandwich buns like Schlotzsky's serves.  My sourdough starter is ready now (I think), and my husband has been anxious for me to make these.


Syb 

Oldcampcook's picture
Oldcampcook

Here is the link to the one I use:


http://allrecipes.com/Recipe/Schlotskys-Bread/Detail.aspx


It is a yeasted dough, but is very good.  You can sub your starter for the yeast.


At Schlotzky's, the SD bun mix comes in 25 lb bags.  I have seen them unloading them.


The actual sandwich recipe is on the net, too.  Only thing I haven't been able to duplicate is the creamy garlic dressing and the marinated olives.


Bob

loafgeek's picture
loafgeek

I followed the recipe you linked and the resulting bread came out with a very nice spongey texture/feel--just like schlotsky's.

However, for some reason the bread had a very putrid smell to it like the smell I got from the bacteria when first making my sourdough starter from rye flour.

I just used instant yeast for the first time in a few years tonight, for this recipe.  I had recently ordered a bag of SAF instant yeast off Amazon and received it in the mail earlier today--I used this.

I don't know if it is the yeast to blame for the bacteria  or the 1/3rd of a cup of buttermilk i substituted in for some of hte milk.  This is not real buttermilk, been in the fridge for a couple weeks (i tasted the "buttermilk" and it tasted fine)--it's the buttermilk with gum and tapoica in it to thicken it.  I wonder if it was any bacteria (that produces bad smells) in that "buttermilk" that colonized and reproduced like mad under heat.

sybram's picture
sybram

Thank you so much, Bob.  Being new to sourdough, I'm not sure how to switch it for yeast.  Would I have to just use less yeast or none at all?  Would I subtract the flour and water from those amounts called for in the recipe?

Oldcampcook's picture
Oldcampcook

I do the same as Mike when I convert a yeasted recipe to SD.  After all, I learned from him!


Bob

Mike Avery's picture
Mike Avery

In general, I substitute a cup of sourdough starter for a packet of yeast and then adjust the flour and water accordingly.


 


It helps to make the yeasted version so you can feel how the dough should feel.


 


Also, I'd play with the baking soda to see if it is necessary, or helpfui.


 


Good luck,


Mike


 

sybram's picture
sybram

Thanks guys.  I have two pans rising as I write, made per recipe instructions.


Syb

Oldcampcook's picture
Oldcampcook

Let us know how it turned out.  I thought it was a dead ringer.


 


Bob

sybram's picture
sybram

Ymmmmmm.  Best sandwich bread I've ever had.  I have to say, though, it wasn't like the Schlotsky's bread in that it wasn't holey or coarse.  Will using sourdough bring on the holes?  One of the great things about this bread was that it didn't tear and was easy to keep your sandwich together.  The taste was great, too.  When it was almost ready to come out of the oven, I yelled to my DH that lunch would be in 10 minutes.  I was giving the bread 10 minutes to cool.  Of course, I immediately glanced at the recipe and saw that I should wait 1 HOUR before slicing.  Well, forget that!  The chicken and other "makings" were already done.  We waited about 15 minutes before we dove in.  We both really liked it, and I'll for sure make it again, especially when the grands come.  I've got some little straight sided bowls, 3.75 inches inside to inside.  I think I'll try making individuals in them.  It sounded real small, but I checked a pkg of whole wheat hmb buns, and they fit down into the bowls with a little room to spare.  Do you know whether Schlotsky's toasts their buns after slicing?


 


Thanks again,


Syb

Oldcampcook's picture
Oldcampcook

Glad they came out well for you.  Mine come fairly 'holey". 


When they assemble their sandwiches, the rolls are sliced and put on a conveyor belt and run thru an oven.


I bake mine in metal pie plates.


BTW, the original Schlotsky was a little hole in the wall diner/sandwich shop on Congressional Ave south of the bridge in Austin, Texas.


I was down at the air base there in the early 70's on a manuever and one of the "locals" told us about it.  If memory serves me correctly, they had about 8 stools at a counter and 3 or 4 small tables against the window. I used to send one of our vehicles into town evey day and got 5 or 6 of the Schlotzkys (what they call the "Original" today)to feed my crew.  Memories!!!!!!!


Bob


 

nijap's picture
nijap

MIKE/bOB,


THE RECEIPE CALLS FOR 2 1/4 TEASPOON ACTIVE YEAST.  YOU SAID ONE PACKAGE YEAST EQUALS ONE CUP OF SD STARTER.  HOW MANY TEASPOON IN ONE PACKAGE OF YEAST? 


i HAVE JUST STRTED WITH sd BREAD MAKING, BUT NO EXPERIENCE IN REGULAR YEAST.


 


NIJAP

Paddyscake's picture
Paddyscake

equals 2 1/4 tsp


Betty

sybram's picture
sybram

Bob, that's interesting about the first Schlotsky's being in Austin.  That's where my husband was born.  In fact, we met in the Longhorn band (Show band of the Southwest, remember?) there at UT.  I was in the clarinet row watching him way across the band hall in the trombone section.  I'll ask him if he remembers the place.  He was there until summer of 1960, when I whisked him off to my home town (Plano, Tx.) to try to prepare him for our marriage at the end of the summer.  I think our love was born as the band stood under the bleachers playing "The Eyes of Texas."


Yep, memories.  We just went back for his 50th high school (McCallum) reunion last weekend.  It was a hoot!


I've got my starter strong now, but I've got to find something on here to tell me what to do now.  I don't know how to increase it to get the amount I'm going to need.  I guess I just stay with the same ratios, but I need to see something in print--scared I'll kill the thing.


Syb

nijap's picture
nijap

Thanks Betty.

ripnancy's picture
ripnancy