The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

OVERPOWERED Subway Bread Recipe - Open Source - Original

Josef's picture
Josef

OVERPOWERED Subway Bread Recipe - Open Source - Original

You saw it here first.

 

albacore's picture
albacore

Well done for finding the recipe you wanted! It looks interesting; have you been surfing Chinese bread forums ;-) ?

Lance

Josef's picture
Josef

Your comment reads funny but as I said this is my original recipe. I am indigenously Chinese.

albacore's picture
albacore

Sorry, I should have spotted the Chinese text on your monitor!

idaveindy's picture
idaveindy

in the convection oven, is it using top heat, bottom heat, or both?

And just to be clear, the convection fan is on, correct?

 --

And thank you, this is good to know.

Josef's picture
Josef

Hello,

My understanding is that as long as the convection fan is on, it matters less which heat source is used. Commercial convection ovens employing embedded heating elements also don't have this top/bottom differentiation. I use both top and bottom heat in my home oven. The top heat definitely controls browning and should be adjusted to your liking.

Mini Oven's picture
Mini Oven

They way the dough fills out the pan mould, it looks like the pan is only used to keep the bread straight.  What about no pan?  Just an accordian folded parchment underneath?  

This could be a recipe for a "continuous" wonder type loaf, baked in continuous oven.  Mixing ingredients at one end and cutting off loaves at the other end.  Can the dough be extruded?

note:  high gluten bread