ChainBaker is such an underrated gem in bread baking and I'm glad he was featured here. Does a lot of experiments with each ingredient and lets you understand each of their functions better. Hope you can dial that crust in as I'm curious how yours will fair with the commercial ones
I'll 2nd that (or 28th that based on the number of likes so far) I've enjoyed making bread for a long time but Chainbaker's channel, especially his technique videos have upped my bread game by leaps and bounds
Wow, discovering Charlie The Chain Baker during the pandemic has truly been a game-changer for me! His sourdough techniques inspired me to take my bread-making skills to the next level, and incorporating DME in my recipes has revolutionized the texture of my burger buns. Combining Sheldo's potato bun recipe with a honey glaze and flaky salt creates the ultimate kilbasa roll that has my friends raving. Both Charlie and Sheldo are absolute geniuses in the world of baking, and up-and-coming Charlie Anderson is quickly making a name for himself too. I'm so grateful for these amazing videos; they've made my learning journey such a joy!
Yeah, just wanted to leave a comment for Charlie the Chainbaker as well, awesome that he's been mentioned and as pointed out - I believe that it's a hugely underrated channel which provides us, bakers, with a ton of knowledge supported by ton of experience and experimentation (that's why I love Helen's Rennie too when it comes to cooking). And as for the video, awesome work! I actually love the concept of checking and comparing the recipes, especially as I watch every other channel too :D I ddin't have a chance to bake your NY style pizza yet, but I did really enjoy execution of each episode to get to the perfection and will follow this channel for more of such videos :D
I am absolutely loving this whole socratic-type dialogue between food tubers. Between guys like you, Mike, Ethan, Adam Ragusea etc. all giving it a go at making the “best” version of something, then battling it out and comparing/improving on each others’ recipes we are truly coming upon the ultimate forms of certain food items.
Hey Charlie, keep in mind the bread steams a bit when you wrap the finished sandwich in paper, which I recommend you do for the best outcome. This may effect what bread comes out the best.
Brian worked in a pro bakery before doing the RUclips thing. He also blew up when he did. I follow all of the channels you tried but Brian quickly became my favorite. Should probably include links to their channels in the future. Its just good form when using their recipes in your own videos.
instant like before even watching. This is literally something I've been wanting to figure out and you're just doing the work for us and putting it into a well constructed, informative video. YES
Yeah, food's got too expensive. In my family situation, we just can't spend $12 bucks at Subway for a footlong for everyone. We have to share and only go when coupons, now.
I love the topics of your videos bc I own a pizza store. Before I opened my store I went down the rabbit hole of pizza dough, and sub rolls. Commercial bakery dough and breads always have some characteristics I struggle to achieve
Love that you’re bringing us along for the journey. All of those rolls looked incredible. Also great to learn about the malt powder, had never heard of that.
As a Philadelphian whose been on this journey I'm glad to see your favorite is my favorite haha. John's is my go to spot specifically because of the roll. I've made all three of the youtubers rolls you have here and while not bad, they weren't quite what I wanted. I felt the salt content was too high and almost a detriment. I'm gonna have to give your initial result here a go tonight. Staying tuned, thanks as always!
Please, update all of us and let us know how it comes out. Also, let us know if you tweak it any too. Somehow, all of us will find a way to crack the code.
I've been on this same mission, actually - though instead of Amoroso, my baseline is my local guys, the other "sub roll" bakery, Piantedosi. Similar kind of texture though, thin crisp crust and very light dryish interior that stands up to lots of wet filling really well. So I'm happy to see this video. Thanks, Charlie!
As a Six Sigma master black belt I would like to commend you on your “design of experiment” technique” in developing your approach for finding the “optimum” approach to making Philly cheesesteak rolls. Can’t wait to try your updated versions in the next video.
I just wish he would provide a traditional recipe. I am new to baking and have no idea how to convert his percentages to actual measurements. Would love to try his recipe though.
Charlie, watching Angelo’s stories for what seems like forever, Danny (the owner) does an overnight poolish and what appears to be another over night bulk ferment. Also looks like a combination of double zero flour and something else. See that video of Nino and Brad making pizza, Nino does a double zero in his preferment and a more KAF AP style protein level Caputo flour for his mix. I suspect Angelos is pretty similar ratio wise. Angelos also uses Le 5 Stagioni’ flour from Agugiaro & Figna Molini. Malt is the secret ingredient in most good bread doughs, it works wonders. Let me know if you ever want a good bagel recipe!
This is exactly the kind of content I'm looking for! I really like how it delves deep into the R&D. With the abundance of videos describing similar recipes, we viewers want to know which is "best" and why. Immediate subscriber here. Please keep content like this coming. Thanks Charlie!
This is great content. Lot of us are trying to copycat Subway and Jersey Mike's, because the food is just too expensive now. Who wants to spend $12 bucks (Subway) or $ 16 (JM) for a sub? For us, we just can't. We're older now and a more limited budget, and we're taking care of a very old parent that can't live alone by herself, so we've got to save. And, feed everyone from (say) Subway (even) just ain't possible, unless we've got the BUY ONE GET ONE FREE DEALS that are 2 subs for $12.99, when they have coupons -- which we had yesterday, actually. Thus, everything is going to be copied and created with a scientific process almost, where we can replicate it and reproduce whatever exactly and whenever we want. So, your channel helps us progress towards that goal.
@@CharlieAndersonCooking Maybe a suggestion, which you don't have to implement. Is adding the cost variable to the end result. Then, people know how much final product costs. Like you'd rock people's world, if they find out a good Hoogie Roll only costs 50 cents or whatever to make.
Your videos are always so well made and interesting. I don't know if you do all of this on your own or if you have a team but you are nailing this, everything is well planned and organized. I don't necessarily have a thing for food channels but you are making this so interesting, perhaps it's your methodology or enthusiasm. In either case, thank you.
Charlie wait…. You go from perfecting my favorite kinds of pizza to my favorite anything that’s between bread: Philly cheese steak…. I’m gonna send you my doctors bills after I get too fat from these recipes 😂😂😂
Awesome work! Glad you focused on the fluffiness because I too found that the Pro Home Cooks recipe was a bit too dense. Keep it up and look forward to more results.
Ah the next installment of a massive deep dive to recreate something as best as possible at home. Love it. I was surprised that no Joshua Weissman recipe was used, but whatever cause this series rocks!
Thanks for making this and I'm glad it popped up on my recommended, I'm not (currently) a baker but I've been wanting to make a good cheese steak with some dry aged ribeye (that's something I do). The three recipes I was looking at are just the ones you did. Guess I'll have to subscribe and see what else you've been doing. Like your format, very similar style to Ethan's (I like that).
Amoroso rolls purchased frozen or from the store use a different recipe than the ones sold to sandwich shops. The frozen/store rolls have a much longer shelf life, whereas the ones that sandwich shops have delivered fresh will only last a day or two.
You gotta try Liscio’s from South Jersey. That’s what Pat’s and Genoa’s use, which they don’t have the best cheesesteaks, but I think that bread is the best.
Great video, I also just did Brian/Ethan's rolls and had the same thought. Worth mentioning that Dough Conditioner contains both enzymes and malt powder. It's often used in commercial breads to get that fluffy texture.
so.. your winner is ethan's recippe without sugar and sub milk with water basically. but i did love the breakdown and love that there was more to learn. great video.
Charlie, check out something called dough conditioner. I bought one made by a brand called scratch. It’s got a combination of several ingredients that turn your bread into super fluffy goodness. It’s like diastatic malt powder on crack.
Honestly the bread is the most important part of a sandwich, and is the main reason (another reason being sauce) I haven't had a good sandwich since Quizno's went bankrupt decades ago..
I've been making Ethan's hoagie recipe for my sammiches and it's been awesome. And adding the Italian seasonings on the top makes for an extra tasty roll. However I'm always up for trying out new ones. The second roll in the lineup there that you were really digging, was that the one with the 2% malt?
I'll have to try that! Yes, that was the one with 2% malt (my recipe #4). I'm just realizing that I should have laid them out in order from #1-4 to make it easier to follow haha.
just subscribed after watching several of your videos. it's even harder to get good NY slice in Canada. The texture of roll you're describing sounds to me, like a vietnamese banh mi baguette roll. May I also suggest Joshua Weisman? he's a really good cook and makes all his components from scratch! LOL. I've seen several suggestions in the comments now re: Weisman. NEXT!
Good video quality, good audio quality, in depth explanations and not overwhelmingly cringe to appeal to "neurodivergent" zoomers no reason not to sub. Also pretty sure spraying the dough with a mister before putting it into the oven helps develop a crispy crackly crust
I just made Ethan's Hoagie Rolls yesterday. This was the second time I've made them. First time I left out the Malt Powder because I didn't have any This, still no Malt Powder, but I put in a little Blackstrap Molasses. They are so good! Next time I'm trying the Barley Malt Syrup I use in Bagels.
I'm glad you thought Brian's was the best. He's the man. And he used to work at Union Loafers in St. Louis, which has the best sandwich I've ever eaten, if you ever find yourself in that area!
I'm vegan and I love love loved this video! Testing and science-based cooking is fantastic. I want to try to make one with vegan butter, one with soymilk, and one with both to see how they turn out.
Dude, fantastic job. you do like I do in your refinement of process. Glad to see while Brian's wasn't enriched like the others that you gave it props then went your own direction. I make a cast iron focaccia with super expensive cloth bound cheddar that I have 3 cities worth of eh, support groups... addicted to :) its one of the many ways I give back to the community. Anyway I started with Lagerstrom's focaccia recipe and refined it. Anyway, I am at Kroger gotta grab some things then home to try again with cheesesteaks. I'm making some now that are divine, but I always find some way I could improve...this time it's the bread. Ive made Brian's sandwich bread previously and enjoyed it though felt it was a bit dense for my tastes. Interested to try this malt powder.
I just made Lagerstorm's sub roll today and found it too dense. Next in the queue was Ethan's, but thanks to this vid I'm going to skip it and follow your lead. Thanks!
Hello, how many grams of flour did you use for these hoagies? They are the perfect size. I own a NY style pizza shop and looking to add sandwiches to the menu. Let me know and I’ll name a sandwich after you:). Love your attention to detail and your tenacity, keep ‘em coming. Thanks
I used 225g of dough for a 10" roll! So I think that would be 131g of flour based on the recipe from this video. I shaped them to around 9" long, but they end up closer to 10" by the time they're baked.
Interesting that you tried all those variables… and we’re big fans of Brian, Ethan, Mike and ChainBaker here. One question: did you never vary your flours? Think you could alter the chewiness by using various protein %, from King Arthur bread flour on down to a lower protein all-purpose.
Charlie can you please be more specific about what flour and yeast you used? What protein content flour? Did you use fresh compressed yeast, instant dry yeast, or active dry yeast?
Tried to like your video but wasn't able to! Not sure but it did allow the down grade but removed it. Strange. Can't wait for your follow up. * refreshed it and it worked on an upvote.
Yeah, RUclips does weird stuff. They deleted one of my comments and it wasn't mean nor anything bad. They don't like you linking to content off of YT, like recipes or whatever.
For these recipes I used King Arthur Bread flour and instant dry yeast! The only exception was Mike's recipe because it called for all-purpose flour, so I used King Arthur all-purpose for that one.
I think it’s recipe #4, we definitely know it’s not the high sugar one. Just follow the bakers percentages, they have plenty of Baker calculators out their to simply it if need be.
My Aunt and Uncle own Amoroso’s. It is a decent bread but terrible for cheesesteaks. They don’t hold grease well and get soggy easy. “Most cheesesteak” places don’t use Amoroso’s. The only bigger place that does is dalASSandro’s and they’re the worst steak out there. Most good steak places are using Carangi’s or Liscio’s rolls. Angelo’s being the best steak on earth makes their own bread. Danny at Angelo’s is a master baker. His bread and pizza are phenomenal.
epic breakdown here Charlie! I can say you put in a lot more research on your roll than I did when creating my recipes haha. Would make any Philly natives proud.
Yes collaboration would be sweet!! Cachia’s Bakery is what I’m trying to achieve over here! Moved to the south and my fiancés from Deptford NJ.. about 7 min from Philly. SO after trying their rolls and actually tasting what he means, I agree! There’s nothing like a roll from there. We thought it had something to do with the sea level, them being closer to the Atlantic even &/or some secret bread mafia we’re unaware of 🤣 Good job y’all!
For the name of the series I’m thinking “The breakdown” Again you are incredible at nailing each part of the process and teaching the most optimized steps in these iconic dishes.
Charlie: Another fantastic video...but can you clarify your conclusion? When you say that the best result in your test was the 'diastatic malt one'... Do you mean specifically your recipe #4? Thanks.
Yes I was referring specifically to my recipe #4! I'm still playing around with a few factors in order to make them as perfect as they can be, but I think that will be pretty close to the final recipe.
I did a huge roll testing day with a friend a while back. Our biggest takeaway was use CRISCO! I do 63% hydration with 10% CRISCO. It contains mono-and di-glycerides which help the fat bond to the gluten network and was far better than oil in our quest to get soft sandwich rolls.
also a tip: always wrap the sandwich in for a few minutes before digging in. You can put in in the oven to keep warm, but the wrap is not just packaging.
I appreciate that tip! After some further testing, I’m currently at 59% hydration with 10% vegetable oil. I tried margarine and didn’t see a huge difference between that and the vegetable oil but I’ll definitely give Crisco a try too!
Hey Jack! Do you mind if I mention your comment in an upcoming video? I tried Crisco, and you're right that it makes the rolls so much softer! I think I'm going to incorporate it into the final recipe
Charlie ... This is what we use for the meat (search: "Kroger Beef Shaved Steak"), because it's affordable and already cut. It's $5.99 here. At walmart, it's $5.88 (S: "Beef Shaved Steak 1 lb"). So, that's very affordable, then we use thin sliced Provolone cheese. But, again, like I said, we haven't conquered the rolls yet. We just buy them next-day at Jimmy John's until we master them.
@@CharlieAndersonCooking Again, this is seriously great content. Remember. Lot of people are being ALMOST CRUSHED by Inflation. Maybe not you, but older people are really feeling it. We're able to make it okay, but we are feeling it and really cutting down. But, I know families (swear to you) that are fearing month-to-month. So, people being able to replicate stuff at home (on the cheap and close enough to restaurant quality) is something that a ridiculous RUclips fortune could be built on.
@@CharlieAndersonCooking Yeah, @CA, don't fucking mess with cutting it yourself. We've tried and not worth getting slicer out, and that price is ridiculously cheap. The meat costs more than that. Granted, you might only get 14 oz vs. 16 oz, but it's not enough of a difference to mess with it. It works perfect for PC-Steaks. Trust me. It's excellent and readily available.
![DDG & G Herbo - Nosey [Official Video]](http://i.ytimg.com/vi/I9Ra0Zc2NlQ/mqdefault.jpg)
ChainBaker is such an underrated gem in bread baking and I'm glad he was featured here. Does a lot of experiments with each ingredient and lets you understand each of their functions better. Hope you can dial that crust in as I'm curious how yours will fair with the commercial ones
Yeah his channel has been a big help so far!
I'll 2nd that (or 28th that based on the number of likes so far)
I've enjoyed making bread for a long time but Chainbaker's channel, especially his technique videos have upped my bread game by leaps and bounds
Wow, discovering Charlie The Chain Baker during the pandemic has truly been a game-changer for me! His sourdough techniques inspired me to take my bread-making skills to the next level, and incorporating DME in my recipes has revolutionized the texture of my burger buns. Combining Sheldo's potato bun recipe with a honey glaze and flaky salt creates the ultimate kilbasa roll that has my friends raving. Both Charlie and Sheldo are absolute geniuses in the world of baking, and up-and-coming Charlie Anderson is quickly making a name for himself too. I'm so grateful for these amazing videos; they've made my learning journey such a joy!
Yeah, just wanted to leave a comment for Charlie the Chainbaker as well, awesome that he's been mentioned and as pointed out - I believe that it's a hugely underrated channel which provides us, bakers, with a ton of knowledge supported by ton of experience and experimentation (that's why I love Helen's Rennie too when it comes to cooking).
And as for the video, awesome work! I actually love the concept of checking and comparing the recipes, especially as I watch every other channel too :D I ddin't have a chance to bake your NY style pizza yet, but I did really enjoy execution of each episode to get to the perfection and will follow this channel for more of such videos :D
@@DanoneczkQs Check out Sheldo's Kitchen too. He doesn't post anymore sadly, but what he has up is really fantastic.
I am absolutely loving this whole socratic-type dialogue between food tubers. Between guys like you, Mike, Ethan, Adam Ragusea etc. all giving it a go at making the “best” version of something, then battling it out and comparing/improving on each others’ recipes we are truly coming upon the ultimate forms of certain food items.
Hey Charlie, keep in mind the bread steams a bit when you wrap the finished sandwich in paper, which I recommend you do for the best outcome. This may effect what bread comes out the best.
Even when I'm eating it at home, I wrap my sandwiches as if I got them to go to get that steaming effect.
Brian worked in a pro bakery before doing the RUclips thing. He also blew up when he did. I follow all of the channels you tried but Brian quickly became my favorite. Should probably include links to their channels in the future. Its just good form when using their recipes in your own videos.
Settle down Daren.
instant like before even watching. This is literally something I've been wanting to figure out and you're just doing the work for us and putting it into a well constructed, informative video. YES
Yeah, food's got too expensive. In my family situation, we just can't spend $12 bucks at Subway for a footlong for everyone. We have to share and only go when coupons, now.
Homie did SO MUCH work in one video. Thank you dawg!!
I love the topics of your videos bc I own a pizza store.
Before I opened my store I went down the rabbit hole of pizza dough, and sub rolls.
Commercial bakery dough and breads always have some characteristics I struggle to achieve
YESSSS BRO!!!! I’ve been trying to find a legit steak roll recipe for over a decade.
We need an iron chef-like contest between youtuber chefs
Love that you’re bringing us along for the journey. All of those rolls looked incredible. Also great to learn about the malt powder, had never heard of that.
As a Philadelphian whose been on this journey I'm glad to see your favorite is my favorite haha. John's is my go to spot specifically because of the roll. I've made all three of the youtubers rolls you have here and while not bad, they weren't quite what I wanted. I felt the salt content was too high and almost a detriment. I'm gonna have to give your initial result here a go tonight. Staying tuned, thanks as always!
Please, update all of us and let us know how it comes out. Also, let us know if you tweak it any too. Somehow, all of us will find a way to crack the code.
Did you try it?
the amount of effort that goes into these vids is crazy
I always forget that this channel hasn't even broken 100k yet. Such great quality content as always :)
I've been on this same mission, actually - though instead of Amoroso, my baseline is my local guys, the other "sub roll" bakery, Piantedosi. Similar kind of texture though, thin crisp crust and very light dryish interior that stands up to lots of wet filling really well. So I'm happy to see this video. Thanks, Charlie!
I make a handful of Brian's recipes. Made his ciabatta over the weekend, loved it.
As a Six Sigma master black belt I would like to commend you on your “design of experiment” technique” in developing your approach for finding the “optimum” approach to making Philly cheesesteak rolls. Can’t wait to try your updated versions in the next video.
I just wish he would provide a traditional recipe. I am new to baking and have no idea how to convert his percentages to actual measurements. Would love to try his recipe though.
Charlie, watching Angelo’s stories for what seems like forever, Danny (the owner) does an overnight poolish and what appears to be another over night bulk ferment. Also looks like a combination of double zero flour and something else. See that video of Nino and Brad making pizza, Nino does a double zero in his preferment and a more KAF AP style protein level Caputo flour for his mix. I suspect Angelos is pretty similar ratio wise. Angelos also uses Le 5 Stagioni’ flour from Agugiaro & Figna Molini. Malt is the secret ingredient in most good bread doughs, it works wonders. Let me know if you ever want a good bagel recipe!
YES! bagels!!!
This is exactly the kind of content I'm looking for! I really like how it delves deep into the R&D. With the abundance of videos describing similar recipes, we viewers want to know which is "best" and why. Immediate subscriber here. Please keep content like this coming. Thanks Charlie!
Chleb (Ethan Chlebowski) means bread in Polish.
I’m so excited for this series. I’ve been looking to get into making my own rolls because no store bough rolls are cutting it
Those rolls all look great. I agree that diastolic malt powder would be the best. Makes me want to make some cheesesteas this weekend!
You put in the homework for sure. I use the malt powder in my recipe and have very good results. Nothing beats a good home baked sandwich roll.
This is great content. Lot of us are trying to copycat Subway and Jersey Mike's, because the food is just too expensive now. Who wants to spend $12 bucks (Subway) or $ 16 (JM) for a sub? For us, we just can't. We're older now and a more limited budget, and we're taking care of a very old parent that can't live alone by herself, so we've got to save. And, feed everyone from (say) Subway (even) just ain't possible, unless we've got the BUY ONE GET ONE FREE DEALS that are 2 subs for $12.99, when they have coupons -- which we had yesterday, actually. Thus, everything is going to be copied and created with a scientific process almost, where we can replicate it and reproduce whatever exactly and whenever we want. So, your channel helps us progress towards that goal.
I'm glad the videos have helped! Yeah it's definitely more cost effective to make them yourself, and they taste better too!
@@CharlieAndersonCooking Maybe a suggestion, which you don't have to implement. Is adding the cost variable to the end result. Then, people know how much final product costs. Like you'd rock people's world, if they find out a good Hoogie Roll only costs 50 cents or whatever to make.
Wow. Great work on this
Your videos are always so well made and interesting. I don't know if you do all of this on your own or if you have a team but you are nailing this, everything is well planned and organized. I don't necessarily have a thing for food channels but you are making this so interesting, perhaps it's your methodology or enthusiasm. In either case, thank you.
Charlie wait…. You go from perfecting my favorite kinds of pizza to my favorite anything that’s between bread: Philly cheese steak…. I’m gonna send you my doctors bills after I get too fat from these recipes 😂😂😂
Awesome work! Glad you focused on the fluffiness because I too found that the Pro Home Cooks recipe was a bit too dense. Keep it up and look forward to more results.
Ah the next installment of a massive deep dive to recreate something as best as possible at home. Love it. I was surprised that no Joshua Weissman recipe was used, but whatever cause this series rocks!
Yeah his was almost the same as Brian's so I just picked one of the two. I'm glad you like the series though!
Thanks for making this and I'm glad it popped up on my recommended, I'm not (currently) a baker but I've been wanting to make a good cheese steak with some dry aged ribeye (that's something I do). The three recipes I was looking at are just the ones you did. Guess I'll have to subscribe and see what else you've been doing. Like your format, very similar style to Ethan's (I like that).
Amoroso rolls purchased frozen or from the store use a different recipe than the ones sold to sandwich shops. The frozen/store rolls have a much longer shelf life, whereas the ones that sandwich shops have delivered fresh will only last a day or two.
They seemed to be baked by a different bakery too. They still seem like the best choice if you don't want to make your own roll.
Very nice. I love how you analyzed this. I'll try your diastatic malt powder next time. Thank you.
This dude is a legend.
Another awesome series Charlie
i love these videos and how in depth you get when trying to remake these foods, keep it up
You gotta try Liscio’s from South Jersey. That’s what Pat’s and Genoa’s use, which they don’t have the best cheesesteaks, but I think that bread is the best.
just bought the malt, will try them soon!
glad to see your channel is blowing up fast. even though it's an algorithm you can clearly see some meritocracy here
Thank you for doing these!
Great video, I also just did Brian/Ethan's rolls and had the same thought. Worth mentioning that Dough Conditioner contains both enzymes and malt powder. It's often used in commercial breads to get that fluffy texture.
Very nice! I love all those dudes you referenced. ...and you are climbing my list.
so.. your winner is ethan's recippe without sugar and sub milk with water basically. but i did love the breakdown and love that there was more to learn. great video.
Very interesting! Need to get my hands on diastatic malt powder! Thanks for sharing this.
Charlie, check out something called dough conditioner. I bought one made by a brand called scratch. It’s got a combination of several ingredients that turn your bread into super fluffy goodness. It’s like diastatic malt powder on crack.
Yeah I’ve been playing around with that exact same product actually for my Amoroso-style recipe! I think I may end up incorporating into the recipe.
@@CharlieAndersonCooking Nice, looking forward to it
This is the deepest dive recipe channel ever! By 99.9, 9, 9%
Alright Mr. Anderson, well done! I stopped watching RUclips recipes because of the fluff and stuck to Pinterest. But that ended today, keep em coming!
Damn dude that is one heavy duty entry door you have there.
Honestly the bread is the most important part of a sandwich, and is the main reason (another reason being sauce) I haven't had a good sandwich since Quizno's went bankrupt decades ago..
I've been making Ethan's hoagie recipe for my sammiches and it's been awesome. And adding the Italian seasonings on the top makes for an extra tasty roll. However I'm always up for trying out new ones. The second roll in the lineup there that you were really digging, was that the one with the 2% malt?
I'll have to try that! Yes, that was the one with 2% malt (my recipe #4). I'm just realizing that I should have laid them out in order from #1-4 to make it easier to follow haha.
Ethans recipe is great
@@CharlieAndersonCooking
Thanks! Adding text overlay for things like that is always appreciated for us scatterbrained viewers lol :)
Brian made an awesome roll for his meatball sandwich, it might be worth checking.
just subscribed after watching several of your videos. it's even harder to get good NY slice in Canada. The texture of roll you're describing sounds to me, like a vietnamese banh mi baguette roll. May I also suggest Joshua Weisman? he's a really good cook and makes all his components from scratch! LOL. I've seen several suggestions in the comments now re: Weisman. NEXT!
Good video quality, good audio quality, in depth explanations and not overwhelmingly cringe to appeal to "neurodivergent" zoomers no reason not to sub. Also pretty sure spraying the dough with a mister before putting it into the oven helps develop a crispy crackly crust
I just made Ethan's Hoagie Rolls yesterday. This was the second time I've made them.
First time I left out the Malt Powder because I didn't have any
This, still no Malt Powder, but I put in a little Blackstrap Molasses. They are so good!
Next time I'm trying the Barley Malt Syrup I use in Bagels.
Can you deconstruct new Orleans fried chicken next
I'm glad you thought Brian's was the best. He's the man. And he used to work at Union Loafers in St. Louis, which has the best sandwich I've ever eaten, if you ever find yourself in that area!
I'm vegan and I love love loved this video! Testing and science-based cooking is fantastic.
I want to try to make one with vegan butter, one with soymilk, and one with both to see how they turn out.
Dude, fantastic job.
you do like I do in your refinement of process.
Glad to see while Brian's wasn't enriched like the others that you gave it props then went your own direction.
I make a cast iron focaccia with super expensive cloth bound cheddar that I have 3 cities worth of eh, support groups...
addicted to :) its one of the many ways I give back to the community.
Anyway I started with Lagerstrom's focaccia recipe and refined it.
Anyway, I am at Kroger gotta grab some things then home to try again with cheesesteaks.
I'm making some now that are divine, but I always find some way I could improve...this time it's the bread.
Ive made Brian's sandwich bread previously and enjoyed it though felt it was a bit dense for my tastes.
Interested to try this malt powder.
I just made Lagerstorm's sub roll today and found it too dense. Next in the queue was Ethan's, but thanks to this vid I'm going to skip it and follow your lead. Thanks!
Seeing this in my subs: "Aww shit, here we go again"
I'm so glad you doing these copycat-ish vids. I hope you continue doing this as a bulk of your channel. These will be the best copycat series' on YT.
Yeah, I agree. I also like Joshua Weissman, but he goes TOO FAR OUT sometimes on food.
I’d like a video on how to make different types of french fries 👍🏻
this is quality content.
thanks man, really interesting
Angelo's makes their own bread btw
Hello, how many grams of flour did you use for these hoagies? They are the perfect size. I own a NY style pizza shop and looking to add sandwiches to the menu. Let me know and I’ll name a sandwich after you:). Love your attention to detail and your tenacity, keep ‘em coming. Thanks
I used 225g of dough for a 10" roll! So I think that would be 131g of flour based on the recipe from this video. I shaped them to around 9" long, but they end up closer to 10" by the time they're baked.
@@CharlieAndersonCooking Appreciate your response! Thanks.
try some baking soda for light and fluffy interior
good job man like the video
Please do something similar for shawarmas!!!!
Interesting that you tried all those variables… and we’re big fans of Brian, Ethan, Mike and ChainBaker here. One question: did you never vary your flours? Think you could alter the chewiness by using various protein %, from King Arthur bread flour on down to a lower protein all-purpose.
no seeds.....ever............... on a cheeses steak bun....................ever
Charlie can you please be more specific about what flour and yeast you used? What protein content flour? Did you use fresh compressed yeast, instant dry yeast, or active dry yeast?
For these, I just used King Arthur bread flour (12.7% protein) and instant dry yeast.
I love this
Your investigative series is fun to watch. 🧐
Ethan is just sooo hot, lets face it yall
I want a Charlie and Ethan collaboration video
So do we have a winner on the recipe and what is it?
My money’s on Bry.
Tried to like your video but wasn't able to! Not sure but it did allow the down grade but removed it. Strange. Can't wait for your follow up. * refreshed it and it worked on an upvote.
Yeah, RUclips does weird stuff. They deleted one of my comments and it wasn't mean nor anything bad. They don't like you linking to content off of YT, like recipes or whatever.
I hope you tell is what kind of flour you use (protein). What kind of yeast etcetera etcetera
For these recipes I used King Arthur Bread flour and instant dry yeast! The only exception was Mike's recipe because it called for all-purpose flour, so I used King Arthur all-purpose for that one.
Thank for the info! When is the next video online? I love this serie...😊
Is the recipe posted somewhere?
I think it’s recipe #4, we definitely know it’s not the high sugar one. Just follow the bakers percentages, they have plenty of Baker calculators out their to simply it if need be.
Hi Can you tell me the flour you used.
Check out Joe Rosenthals "How to Hoagie Roll" recipe. You won't regret it.
So which recipe won? Recipe 1 or recipe 4???
Thank you for the Bakers %
My Aunt and Uncle own Amoroso’s. It is a decent bread but terrible for cheesesteaks. They don’t hold grease well and get soggy easy. “Most cheesesteak” places don’t use Amoroso’s. The only bigger place that does is dalASSandro’s and they’re the worst steak out there. Most good steak places are using Carangi’s or Liscio’s rolls. Angelo’s being the best steak on earth makes their own bread. Danny at Angelo’s is a master baker. His bread and pizza are phenomenal.
Dude, your voice is battling with music for a space. Make music little bit quieter next time.
I use amylase in my pizza dough
bro was high the whole video
No, I don't think he is. But, I sure think that you are in your Avatar pix.
Charlie referencing Charlie? 🤔😂
This is all good, but I miss your anime superhero hair. Ignore the naysayers, they're just jealous and probably bald. Bring it back, please!
Just make some bolillos
tone down the background music please. makes it hard to hear you sometimes.
Very nice
So, where is the recipe??
epic breakdown here Charlie! I can say you put in a lot more research on your roll than I did when creating my recipes haha. Would make any Philly natives proud.
Hey Mike I really appreciate that!! Your channel was a big inspiration for me to start mine in the first place so it's cool that you came across it!
@@CharlieAndersonCooking hell yeah dude, keep up the good work. Your content is great!
Let's see a Collab baby!!
Yes collaboration would be sweet!! Cachia’s Bakery is what I’m trying to achieve over here! Moved to the south and my fiancés from Deptford NJ.. about 7 min from Philly. SO after trying their rolls and actually tasting what he means, I agree! There’s nothing like a roll from there.
We thought it had something to do with the sea level, them being closer to the Atlantic even &/or some secret bread mafia we’re unaware of 🤣
Good job y’all!
For the name of the series I’m thinking “The breakdown”
Again you are incredible at nailing each part of the process and teaching the most optimized steps in these iconic dishes.
I really appreciate the detailed analysis, but I HATE the LOUD background music while you are talking. It distracts from your presentation.
Charlie: Another fantastic video...but can you clarify your conclusion? When you say that the best result in your test was the 'diastatic malt one'... Do you mean specifically your recipe #4? Thanks.
Yes I was referring specifically to my recipe #4! I'm still playing around with a few factors in order to make them as perfect as they can be, but I think that will be pretty close to the final recipe.
@@CharlieAndersonCooking Thanks so much!
I did a huge roll testing day with a friend a while back. Our biggest takeaway was use CRISCO! I do 63% hydration with 10% CRISCO. It contains mono-and di-glycerides which help the fat bond to the gluten network and was far better than oil in our quest to get soft sandwich rolls.
also a tip: always wrap the sandwich in for a few minutes before digging in. You can put in in the oven to keep warm, but the wrap is not just packaging.
I appreciate that tip! After some further testing, I’m currently at 59% hydration with 10% vegetable oil. I tried margarine and didn’t see a huge difference between that and the vegetable oil but I’ll definitely give Crisco a try too!
Hey Jack! Do you mind if I mention your comment in an upcoming video? I tried Crisco, and you're right that it makes the rolls so much softer! I think I'm going to incorporate it into the final recipe
@@CharlieAndersonCooking By all means, I would be honored.
@Charlie Anderson has the new vid come out as of yet?? My issue is finding the Diastatic malt in bulk!
Charlie ... This is what we use for the meat (search: "Kroger Beef Shaved Steak"), because it's affordable and already cut. It's $5.99 here. At walmart, it's $5.88 (S: "Beef Shaved Steak 1 lb"). So, that's very affordable, then we use thin sliced Provolone cheese. But, again, like I said, we haven't conquered the rolls yet. We just buy them next-day at Jimmy John's until we master them.
Interesting, I appreciate those tips! I've been struggling to find a good pre-sliced beef so I'll definitely check those out.
@@CharlieAndersonCooking Again, this is seriously great content. Remember. Lot of people are being ALMOST CRUSHED by Inflation. Maybe not you, but older people are really feeling it. We're able to make it okay, but we are feeling it and really cutting down. But, I know families (swear to you) that are fearing month-to-month. So, people being able to replicate stuff at home (on the cheap and close enough to restaurant quality) is something that a ridiculous RUclips fortune could be built on.
@@CharlieAndersonCooking Yeah, @CA, don't fucking mess with cutting it yourself. We've tried and not worth getting slicer out, and that price is ridiculously cheap. The meat costs more than that. Granted, you might only get 14 oz vs. 16 oz, but it's not enough of a difference to mess with it. It works perfect for PC-Steaks. Trust me. It's excellent and readily available.
Sir. Just came across your channel. You are brilliant. A great teacher. And no profanity! God bless you. I am a subscriber