Uploaded March 2025 | Updated September 2026, 3 weeks ago
Whether you call it a submarine or a hoagie or by its other names, our goal today is to make a soft and mochi-mochi bread to serve as the base of this famous sandwich. We'll show you how you can make a delicious bread comparable to a popular fast food sandwich bread without the additives, just simple ingredients that you probably already have at home. In fact, by delving into the science, you'll see that homemade bread doesn't need additives at all. Watch the video for more!
#subway #sandwich #tangzhong
Ingredients
Sandwich Rolls (5 rolls)
Ingredients Weight (g)%
Total Flour 325.0 100.0%
Hydration 230.0 70.8%
Tangzhong
Bread Flour 65.0 20.0%
Boiling Water 100.0 30.8%
Poolish
Bread Flour 80.0 24.6%
Water 80.0 24.6%
Instant Yeast 0.80 0.2%
Final Dough
Bread Flour 180.0 55.4%
Sugar (Sucrose) 25.0 7.7%
Butter 25.0 7.7%
Salt 6.0 1.8%
Water 46.0 14.2%
Total Fat 20.0 6.2%
Total Dough 607.8
Chapters:
0:00 Intro
1:40 Science Talk
3:00 Ascorbic Acid
7:13 Dextrose
11:15 Emulsifiers
13:51 Fat
18:05 Enzymes
18:52 Additives in homebaking
19:23 Recipe
19:55 Tangzhong
20:41 Poolish
21:34 Final Dough
References:
1 Yamauchi, Hiroaki, et al. "The staling and texture of bread made using the Yudane dough method." Food Science and Technology Research 20.5 (2014): 1071-1078.
2 NAITO, Shigehiro, et al. "The effect of gelatinized starch on baking bread." Food Science and Technology Research 11.2 (2005): 194-201.
3 Stauffer, Clyde E. "Fats and oils in bakery products." Bailey's industrial oil and fat products (2005).
4 Gélinas, Pierre, and Carole McKinnon. "Baking tests: Effect of sucrose and water on yeast gassing power." Cereal Chemistry 95.6 (2018): 822-828.
5 Dongdong, Xie, Lei Yanan, and Li Xing. "Effect of sucrose levels on dynamic rheology properties of dough during fermentation process." International Journal of Food Science & Technology 58.3 (2023): 1326-1335.
6 Verheyen, C., et al. "The contribution of glutathione to the destabilizing effect of yeast on wheat dough." Food chemistry 173 (2015): 243-249.
7 Decamps, Karolien, et al. "Molecular oxygen and reactive oxygen species in bread-making processes: Scarce, but nevertheless important." Critical reviews in food science and nutrition 56.5 (2016): 722-736.
8 van Rooyen, Jana, et al. "Wheat starch structure–function relationship in breadmaking: A review." Comprehensive Reviews in Food Science and Food Safety 22.3 (2023): 2292-2309.
9 Wang, Shujun, et al. "Starch–lipid and starch–lipid–protein complexes: A comprehensive review." Comprehensive Reviews in Food Science and Food Safety 19.3 (2020): 1056-1079.
10 Jacobs, Heidi, and Jan A. Delcour. "Hydrothermal modifications of granular starch, with retention of the granular structure: A review." Journal of agricultural and food chemistry 46.8 (1998): 2895-2905.
Whether you call it a submarine or a hoagie or by its other names, our goal today is to make a soft and mochi-mochi bread to serve as the base of this famous sandwich. We'll show you how you can make a delicious bread comparable to a popular fast food sandwich bread without the additives, just simple ingredients that you probably already have at home. In fact, by delving into the science, you'll see that homemade bread doesn't need additives at all. Watch the video for more!
#subway #sandwich #tangzhong
Ingredients
Sandwich Rolls (5 rolls)
Ingredients Weight (g)%
Total Flour 325.0 100.0%
Hydration 230.0 70.8%
Tangzhong
Bread Flour 65.0 20.0%
Boiling Water 100.0 30.8%
Poolish
Bread Flour 80.0 24.6%
Water 80.0 24.6%
Instant Yeast 0.80 0.2%
Final Dough
Bread Flour 180.0 55.4%
Sugar (Sucrose) 25.0 7.7%
Butter 25.0 7.7%
Salt 6.0 1.8%
Water 46.0 14.2%
Total Fat 20.0 6.2%
Total Dough 607.8
Chapters:
0:00 Intro
1:40 Science Talk
3:00 Ascorbic Acid
7:13 Dextrose
11:15 Emulsifiers
13:51 Fat
18:05 Enzymes
18:52 Additives in homebaking
19:23 Recipe
19:55 Tangzhong
20:41 Poolish
21:34 Final Dough
References:
1 Yamauchi, Hiroaki, et al. "The staling and texture of bread made using the Yudane dough method." Food Science and Technology Research 20.5 (2014): 1071-1078.
2 NAITO, Shigehiro, et al. "The effect of gelatinized starch on baking bread." Food Science and Technology Research 11.2 (2005): 194-201.
3 Stauffer, Clyde E. "Fats and oils in bakery products." Bailey's industrial oil and fat products (2005).
4 Gélinas, Pierre, and Carole McKinnon. "Baking tests: Effect of sucrose and water on yeast gassing power." Cereal Chemistry 95.6 (2018): 822-828.
5 Dongdong, Xie, Lei Yanan, and Li Xing. "Effect of sucrose levels on dynamic rheology properties of dough during fermentation process." International Journal of Food Science & Technology 58.3 (2023): 1326-1335.
6 Verheyen, C., et al. "The contribution of glutathione to the destabilizing effect of yeast on wheat dough." Food chemistry 173 (2015): 243-249.
7 Decamps, Karolien, et al. "Molecular oxygen and reactive oxygen species in bread-making processes: Scarce, but nevertheless important." Critical reviews in food science and nutrition 56.5 (2016): 722-736.
8 van Rooyen, Jana, et al. "Wheat starch structure–function relationship in breadmaking: A review." Comprehensive Reviews in Food Science and Food Safety 22.3 (2023): 2292-2309.
9 Wang, Shujun, et al. "Starch–lipid and starch–lipid–protein complexes: A comprehensive review." Comprehensive Reviews in Food Science and Food Safety 19.3 (2020): 1056-1079.
10 Jacobs, Heidi, and Jan A. Delcour. "Hydrothermal modifications of granular starch, with retention of the granular structure: A review." Journal of agricultural and food chemistry 46.8 (1998): 2895-2905.
