It's hoagie time. Fill em up with as much stuff as you want, recipe up on my new website: www.cookwell.com/recipe/hoagie-rolls Links & Stuff ► SOURCES - On Food and Cooking: www.modernistpantry.com/diast... - Modernist Pantry: www.modernistpantry.com/diast... - Pro Home Cook's Cheesesteak Video: ruclips.net/video/D9Vn2i6uwZY/видео.html ► Support on Patreon: www.patreon.com/EthanC ► Hoagie Roll RECIPE: www.ethanchlebowski.com/cooki... ►Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
They are hoagies to me (south of New Berlin, near Carlisle). I tend to wrap them in plastic wrap over night and really let the juices and flavors merge, and even get the dough soggy. Yum. Thanks for sharing this recipe. I'm in.
Thanks for this! I grew up in South Jersey (within five minutes from three different Wawa's). I've been attempting to recreate this type of roll since I live in Chicago now and they don't have them!
I made this recipe and it came out great! I absolutely loved it. For those of you who have mixers, it can absolutely be kneaded using a mixer rather than your hand. For my bread, I used the kitchen aid artisan and kneaded using the dough hook for 4 minutes at a time, on the medium speed (4 on a kitchen aid) . Altogether, I kneaded for about 12 minutes, flipping the dough in between kneads to ensure that all sides of the dough knead evenly. I hope this helps someone.
Thank you for letting us know, because we plan to make this recipe. And, it takes forever to kneel it, and my wife has had hand surgery -- so not gonna be done by hand.
to all the europeans (and especially germans): american bread flour in general is very high in protein (and therefore gluten), so they can afford to use more water. I baked this recipe a bunch of times, and for german/bavarian flour (Weizenmehl 550) you usually need to use a little less liquid or its gonna be a sticky mess (I use around 240-250g)
Should've looked into the comments beforehand... But thanks for the info, added some 550 to compensate, but now of course the other measurements(salt etc.) are out of balance. Next Batch will be better
In the UK, as well as "normal" flour we have a type of flour, called "strong flour" which has a higher gluten content and is used for bread (whereas "normal" flour is used for cakes etc). I guess strong flour is our version of what you are referring to.
Made these yesterday -- outstanding! Just the right amount of chew, a light flaky crust, perfect flavor for a sandwich base. As a Western PA native, thank you so much for this!!!
The bottom left notification at what time you actually started (here 5pm mixing the dough) is a minimal detail but REALLY helps in planing, one of the many things why this channel is so amazing.
Thank you! I had to add a little more water to the mixture. I used European bread flour and the liquid was completely absorbed and the consistency was almost rubbery. After adding water it was not as pliable as your demonstration. I will say they came out absolutely beautiful and we’re delicious. I didn’t use the diastolic malt, however, have ordered some for the next batch. Thank you, Ethan.
Thank you so much for putting great effort in explaining what every ingredient does to the final products. It really helps home cooks understand their ingredients better :) new sub right here :D
The top over camera view from 8:11 is something I've rarely (never?) seen in baking videos. So simple but really helps if you're actually trying to learn how to cook. This is a game changer, I hope there's more of that in future videos!
I make a lot of artisan bread and for steam what I do is spray the bread as soon as I put it in and then every 4 or 5 minutes I open the oven and spray them again with a spray bottle of water. It always works out for me
The side by side experiments for what happens when you do and don't add an ingredient are top tier. So many recipes just say things and don't show you why everything is important. Oh and the time you started the recipe too!!!!!
Being too far from Pennsylvania sucks. Not being able to get a good hoagie or cheesesteak is depressing. I either have to make my rolls or settle for the ones from Jimmy Johns if I want to make a cheesesteak.
I tried your Hoagie Roll recipe. No diastatic dalt powder and instead of eggwash, I did a "milkwash". Looked almost the same as in your video when it was done. I was happy with the result.
This recipe is perfect!!! I wasn't able to find diastatic malt powder in any grocery stores around me, but even without the hoagies were insaaaaane! 10/10 recommend, they make the perfect philly cheesesteak.
What an absolute perfect hoagie roll. We put this against a Betty Crocker French bread recipe, and there is no comparison. Tasty. Easy. Repeatable. Thank you, sir.
Sorry for being so late to the party, but I just tried this recipe with some minor modifications. I only had Lactaid whole milk, so I did the 50/50 milk/water thing, and I used a dough hook in my mixer for the initial mixing. They came out a little undersized but otherwise pretty good for a first attempt and I will be making them again. I think I might not have let either the first or second ferment go as long as needed (I went 45 minutes for the first and an hour for the second). But the dough felt almost exactly like the kind you get out of a Pillsbury crescent roll container, so that really boosted my confidence. I can't wait to make these again, thanks!
I made these twice using Lactaid Whole Milk as a 1:1 replacement for 1% milk without changing the recipe, and they turned out great. The general hydration level seems more important than the exact fat percentage in the milk. Might save you a few steps!
I need to Halalify this hoagie! Great video, editing and congrats on a millions subs...yup I am the first to call it 😎. Your on your way there for sure. You deserve it!
i grew up at the south jersey shore and lived in nyc for a decade now and it feels like i can never just make a sandwich the way i want, whatever bread i buy, whether it's a cheap bodega hero, or a nice upscale supermarket bakery baguette it just is never what I'm looking for, came across this video, and as it happens I work from home so I ordered the malt, and spent the day sparodically kneading, and mixing and shaping, and just now I made myself a quick sandwich, it is the closest thing to an amoroso I've had up here, it's the missing ingredient, very glad I found this, gonna experiment and try and get it to be like my hometown bakery, thinking straight water and shorter loafs as a start, anyway, thanks so much
PSA: anyone wondering about the recipe without having the diastatic malt powder? My “review” is for YOU! Ok, so.. I am making a double batch as I’m typing this! I made it last night after trying 4 other people’s recipes. My fiancé is from deptford, NJ & we’re living in the south where I’m from. He has always searched for the perfect “rolls” to no avail! There just aren’t any. SO after starting my 5th attempt last night, crossing our fingers & following this to a T (aside from not having the DMP) and OH MY GOD!! You are a GENIUS!! My fiancé is praising you for this one! He is in HEAVEN!! So from all of us to you, THANK YOU SO SO RICH!! I’ll be subbing you.. right. now! ❤
This is the recipe and technique I've been waiting half my life for! I live in a west coast city with a great food scene but without a deep sandwich tradition like NY, Philadelphia, Chicago, etc., and it is basically impossible to find this style of roll available on the retail market here. The closest thing at grocery stores is little more than a glorified hot dog bun, and the stuff that the good bakeries produce is too "artisanal" -- crusty and chewy like a baguette, which is good bread but makes for horrible cheesesteaks and hoagies. I reproduced these rolls almost perfectly on the first try, although I made one executive decision to substitute vegetable shortening for olive oil, and I was extremely happy with the result. I've probably tried half a dozen other recipes and nothing else has come close to that "Amoroso" ideal. Thanks, Ethan, especially for using grams as the unit of measure!
@@aaaaaaxaaaaaa My thinking was that shortening was more neutral in flavor than olive oil and being a more saturated fat results in a softer finished roll. Both of these things I find to be a plus for cheesesteaks.
@Shogunat Newexa 幕府 Just let me say that not all Poles are like the ones you have encountered. Such people are most likely the same very reason I had trouble finding work in Netherlands... as a programmer...
@Shogunat Newexa 幕府 Yeah, someone had to choose the current government. Again, you are generalising. Technically we, as Polish, have indeed chosen the current rulers though I never voted for them. Funny, isn't it? I am sometimes seriously considering leaving the country since small businesses are going to have to pay for a non working class. It is just going to get worse. We are pretty much going back to socialism. Propaganda national television, most likely falsed presidential election, giving money to concrete group of voters for nothing. Who is going to pay for it? Poles who spent their entire lives working their asses of either learning hard at school or later trying their best in work market. This is frightening, buying votes for money... Money that government will take from people either way. Through new taxes, higher prices in stores. The very basics of economics pretty much, the first class I had on subject. But it looks like over 50% of Poles lack such seemingly basic knowledge. I do not want to get overly negative. Have a good day Sir!
This was nice. Details really matter here! Diastatic malt powder can be substituted with barley flour, oat flour, coconut powder, etc. tho it may not dissolve starches as much. If you can't do sesame (I can't), flaxseed is nice for sprinkling. And for those who are avoiding egg, a nice wash for the crust can be made using milk or oil. Love your nerdy videos. Thank you!!
I love the modern food RUclips channels. Ethan, Adam, Kenji & Shaquille are all killing it right now. As much as 2020 sucks, food RUclips is great. (Also the OG Chef John is still great)
Thanks for putting the link to the Pro Home Cook's video. Really appreciate you giving some of the science behind cooking as well. Food science is a fascinating subject.
I followed your instructions to the tee. My dough was too sticky after kneading for 12-15 minutes so I added a pinch more flour twice and that did the trick. The dough was perfect. While I am using a digital scale, it just looks like you added more malt powder. Did you actually measure that weight or was it a guess? Your 6 grams looks like more than mine? 🤷♂️ It’s hard to tell just from watching the video so I hope you don’t think I’m being sarcastic. I’m on a mission to bake this bread as good as you. Thanks, Mike😉👨🏻🍳
I had the same issue. Too sticky still even after over 30 min of kneading. Gave up and threw it in my mixer with a bread dough attachment and 30 min later, still too sticky. I'm not impressed.
if you grab the dough and keep throwing it against the counter it actually helps it become less sticky, I also accidentally use 360g flour instead 400g flour
Each flour is going to absorb different amounts of water. Each brand is different. If you get into milling your own flour, even the season the wheat was planted can make a difference. Try using flour with a higher protein content or just add a bit more flour to your recipe.
@@DracoMhuuh Not exactly. 1 to 4 is a 300% increase. 300% of one is 3. 1 + 3 = 4. If you get a 100% increase in your $10, you wind up with $20 at the end. 200% means you wind up with $30. 300% means you wind up with $40. If you got a 0% *increase*, you'd still just have $10. tldr: "____ times as much/fast" isn't the same thing as % increase.
I've made these rolls 5 or 6 times now, and they are spectacular. Spot on instructions that always work. Today I put some asiago cheese on them. So good!!!
I have yet to make a good batch. Idk where I keep messing up but they always deflate either on the second proofing or when I got to make my slit in them
Volume can be nice for small measurements. Food scales aren't very precise, if you need to measure 3 grams of salt, a half teaspoon will be more exact.
I did the conversion from metric to American incorrectly. It was a total failure! I screwed it up good. I will use another poster's recipe and add the malt & use corn meal next time. I'd really like to make these but I just can't do the conversion as I'm cooking and don't want to watch it, do all the conversions and then watch again. Too much trouble and I'm too busy. 😞
I've made the is recipe numerous times and put this bread to the test. I was in the hoagie business and always used rolls from a local bakery. I discovered how much better the sandwiches hold up in the wrap after trying these. I sometimes pack a lunch on my long-distance bike rides and the bread holds up very well, even after many hours packed in my sadle bags. Thanks for posting this!
You can tell he puts in so much effort into these videos by baking the bread different ways and with the different camera angles to really help us learn. So amazing thank you!! New fav cooking show❤️
Fantastic video Ethan! I went and purchased some of the 'secret baking ingredient" and it's changed the way my breads and pizza crusts turn out. My bread went from basically inedible lumps of cooked grayish concrete, to nice browned loaves of almost food. I served some to my family last night and for the first time, no one broke a tooth.
I grew up in Central PA and since have moved to the West Coast. You are right, EVERYONE asks, WHATS A HOAGIE? I just politely say, it's something you would love once you have your first one. When our family goes back to PA for a visit, we always stop at our local Hoagie shop to pick up several delicious tasting Hoagie with a side of BBQ chips and potato salad. YUM!
Finally! Someone actually says that it needs to be wrapped before you eat it. It's just not a hogie unless it's wrapped. Pa knows hogies. Great video Sir. Thank you.
Regarding steam: You want a cast iron, because it holds the heat. I'd recommend using boiling/hot water instead of ice cubes for the same reason. BE CAREFUL
Ha! I’m from the south US and “hoagie” was the term used in my household. I didn’t know other names for it until I was a teenager, and a classmate wondered what I was talking about 😅. Funny enough, when I searched ytube for the bread recipes just now, I typed “sub sandwich roll” instead of hoagie because I thought I’d get more relevant search results, but this video was still #1😊👍🏾
I had absolutely no idea, before watching this video, that the term 'hoagie' was a regional thing. I grew up in the northern panhandle of WV, Pittsburgh is the nearest big city so we had a ton of regional stuff from there, but I wasn't aware 'hoagie' was part of that. Hell, I know PEOPLE called Hoagie! I'm further south now (still WV though), but my local grocery store carried great hoagie rolls in their deli until just a couple weeks ago when they changed suppliers. Now the 'replacement' is some bullshit faux "bread" that is soft as a pillow and probably would be shelf stable for 80 years. And they have the utter gall to label it 'crusty'. They're basically hotdog buns. Disgusting, and useless for creating a proper hoagie or, as I was in the routine of doing, baked pizza hoagie.
OMG! This hoagie roll recipe is amazing. I made a batch, shaped them to use as hamburger buns, ate them all before I even thought about cooking the burgers.
Thank you so much for this recipe. You were totally right, never made anything comparable to your hoagie. Also I really enjoyed the analysis of the ingredients and how the yeast plays well with everything else. Keep up the great work!
Finally got around to making these. Turned out incredibly well overall, my only advice to anyone else would be to just drown your baking sheet in corn meal. I put on what I thought was a very healthy amount, and a couple of em still stuck like crazy and got ruined when I tried to pull em off for cooling.
In parts of Scotland we have a "Hoagie" but is completely different! It's like a cross between a doner kebab and gyros in a wrap! Very unhealthy and delicious :)
Aye I always thought a hoagie was a middle eastern kebab thing. They used to do one in my local chippy for 2.50 including a can. doner, salad, chips, chesse and spicy sauce in a wrap.
Being from Oregon, I've never been to those places that use the word Hoagie. Yet I grew up calling the ones we made at home a hoagie. Now I'm genuinely curious as to where my family picked it up.
After watching the video several times and with the blog entry by my side, I finally made these today and they turned out perfect, best hoagies I've ever tasted. Perfect score from my husband also. Thank you for another great recipe Ethan! And yes, the Diastatic Malt powder is a must. Can't wait to make cheese steaks tomorrow on these hoagies, yum!
Interesting. I have always lived in Arizona and I have used and heard "hoagie" used interchangably all my life. I cant w8 to try this! It looks so good
omg dude can we just congratulate him for reaching 155k subs in such a short span of time, I have been sick and the last time I was here you had around 63k subs! god bless you my friend, I love your channel and your contents and you deserve all the success!! keep up the great work! like 383 from me
Nice video! And I had to do a lot of searching to see if my Diastatic Malt Powder was still active. I found this. I hope it helps. To test if your malt is diastatic (or still active): Take two bowls. Add a tbsp of flour and 2 tbsp of water for each bowl and lightly mix it. Then put a small amount of yeast in each bowl. Make sure they both get the same amount. Then put a small amount of malt powder in one of the bowls. If the malt is diastatic, the bowl with the malt will start bubbling much earlier than the bowl without the malt. The malt will break down the starch into simple sugars which the yeast consumes. As the yeast consumes the sugar, it release carbon dioxide which are the bubbles you see.
Aside from just the food, I'm really enjoying just how substantive and well put together these videos are. Organized, easy to follow presentation, minimal but effect editing techniques, insights into the science-y details of why certain ingredients and methods are used, and even taking the time for details like capturing the texture of the crust using a small mike and filming from a POV to show how to roll the dough. A lot of elements and techniques were brought together in such thoughtful, intelligent ways to make this one video, and it's honestly such a pleasure just to watch and appreciate. ...however, I've been cutting down on carbs lately.
I’ve been lurking on your channel for months after the poke bowl vid, just made these and have to say you smashed it!!! Hope you keep up the parabolic channel growth!
I'm going to give this a try. Like you, I have been searching for that Pennsylvania-style Hoagie roll (I grew up in Bucks County) and have not able to find one on RUclips that was just right. Your recipe looks promising!☺
Regional variances are so interesting. Growing up in Idaho we called every soda a "coke". Everything was a coke or pop; it was never to be referred to as soda. However, that did seem to change once I got older; it seems accepted there now to say soda...lol.
Ethan, I grew up in Colorado and always called them Hoagie’s. Sub shops came into being when I was in my teens. I still call them Hoagie’s. Gonna try your recipe. I really like your videos and straight forward presentation. Thank you for making them short and sweet without all the unnecessary words.
I moved to Colorado recently from Philly and I’m making this as we speak. Did you ever try? How did they come out with this altitude? I couldn’t find the malt powder anywhere lol
perfect timing - I'm making sandwich rolls for sausages tomorrow and wasn't happy with how my test batch came out yesterday. i was looking for something more 'sub roll' than what i got
In case anybody else’s dough turned out a lot drying than what Ethan’s looked like, I had just kept going with the recipe and it still turned out amazing!
@@bayanon7532 still rising, at this point it is the size of a municipality, the governor called in the national guard and tanks, helicopters and troops are in bound. Pray for us. Just kidding, it turned out terrible, very very dense almost like a cheap microwaved pretzel
You could achieve similar results with boiling flour (water roux, tangzhong), or even with scalding flour (yudane), without needing diastatic malt powder. It's how they make soft bread for eating and for pastries in asia and less-popularly in the west.
I did this with great results, and just modified the hydration ratio to 75% before making a tangzhong with 3 Tbsp flour and 1/2 cup of milk from the recipe
I grew-up in San Francisco. When I was young my mother would take me to Market St. (downtown SF). We would visit the Emporium which had a wonderful stamp department in the basement. I would buy fifty cents of stamps. Then we would window shop and finally go to Walgreens where we would get two Hoagie sandwiches, hop on the cable car and ride to Fisherman's Warf, sit on a bench and have lunch then go to the Maritime Museum and look at the collection of wooden model sailing ships and Scrimshaw exhibits. Then back to Market St. onto a trolley car and back home.
I grew up in Philly, the home of the Hoagie. My favorite hoagie is Italian salami, Coppacola, Mortadella and super thin ham with Provolone, tomato, lettuce and thin onion, mayo, olive oil, red vinegar, oregano and a chopped up hot Cherry Pepper - Heaven! I'm going to try your version of this iconic roll. Nice video!
In New York City it's a Hero sandwich, in parts of New York State it's a Sub short for Submarine but I think most people know that Hoagie is the same thing.
Made your hoagies today for Philly cheesesteaks tomorrow, they came out excellent! Next up, your smoked kielbasa recipe. Thank you so much, you’re pros!
It's hoagie time. Fill em up with as much stuff as you want, recipe up on my new website: www.cookwell.com/recipe/hoagie-rolls
Links & Stuff
► SOURCES
- On Food and Cooking: www.modernistpantry.com/diast...
- Modernist Pantry: www.modernistpantry.com/diast...
- Pro Home Cook's Cheesesteak Video: ruclips.net/video/D9Vn2i6uwZY/видео.html
► Support on Patreon: www.patreon.com/EthanC
► Hoagie Roll RECIPE: www.ethanchlebowski.com/cooki...
►Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
I thought this video was made by bringing with babish
Mistake at 4:58 for mobile, both the red and green words are "without steam"
They are hoagies to me (south of New Berlin, near Carlisle). I tend to wrap them in plastic wrap over night and really let the juices and flavors merge, and even get the dough soggy. Yum. Thanks for sharing this recipe. I'm in.
Looks yummy. Love Mortadella. 🥖🥬🍅
Thanks for this! I grew up in South Jersey (within five minutes from three different Wawa's). I've been attempting to recreate this type of roll since I live in Chicago now and they don't have them!
I made this recipe and it came out great! I absolutely loved it. For those of you who have mixers, it can absolutely be kneaded using a mixer rather than your hand. For my bread, I used the kitchen aid artisan and kneaded using the dough hook for 4 minutes at a time, on the medium speed (4 on a kitchen aid) . Altogether, I kneaded for about 12 minutes, flipping the dough in between kneads to ensure that all sides of the dough knead evenly. I hope this helps someone.
ty, I will let you know how I go
thank you, this is the comment i was looking for. gonna try it this weekend and see how it goes
you answered my question! ty! i love using a stand mixer so i can tackle other jobs while it is kneading/whipping/mixing for me!
Thank you for letting us know, because we plan to make this recipe. And, it takes forever to kneel it, and my wife has had hand surgery -- so not gonna be done by hand.
@@deveus1 Yeah, Abena is doing the Lord's Work ... That's for sure.
to all the europeans (and especially germans): american bread flour in general is very high in protein (and therefore gluten), so they can afford to use more water.
I baked this recipe a bunch of times, and for german/bavarian flour (Weizenmehl 550) you usually need to use a little less liquid or its gonna be a sticky mess (I use around 240-250g)
Thank you, this makes so much sense, I've spent like waaaay to much time kneading before it wasnt that sticky anymore
Should've looked into the comments beforehand... But thanks for the info, added some 550 to compensate, but now of course the other measurements(salt etc.) are out of balance. Next Batch will be better
In the UK, as well as "normal" flour we have a type of flour, called "strong flour" which has a higher gluten content and is used for bread (whereas "normal" flour is used for cakes etc). I guess strong flour is our version of what you are referring to.
Danke! 😂
Thank you based admiral Yang
All we get in the Southwest is bolillo rolls pero los llamaré jógis
I thought Austin is supposed to have a lotta great food culture goin on
Llámalos "joguis" porque si te comes la u, pronuncias la g como una j.
;^)
Bolillo rolls? Damn that sounds violent coming from a Colombian background lmao
@@jasonlieberman4606 Austin is baaaaaaarely in the southwest
@@KitchenOnTheLeft I agree but isn't Internet Shaq based in Austin?
Made these yesterday -- outstanding! Just the right amount of chew, a light flaky crust, perfect flavor for a sandwich base. As a Western PA native, thank you so much for this!!!
The bottom left notification at what time you actually started (here 5pm mixing the dough) is a minimal detail but REALLY helps in planing, one of the many things why this channel is so amazing.
I've made two batches of these in the last two days.. they are amazing!!! sandwich game on a whole new level now.
Thank you so much for sharing this!
That looks like a really good bread
banana banana banana you're like me but better
@@jg9301 Oh snap its my long lost brother!!!!!
@@baananbananabanana This is hilarious !!
banana banana banana gachiGASM
I couldn't have said it better myself lol
Thank you! I had to add a little more water to the mixture. I used European bread flour and the liquid was completely absorbed and the consistency was almost rubbery. After adding water it was not as pliable as your demonstration. I will say they came out absolutely beautiful and we’re delicious. I didn’t use the diastolic malt, however, have ordered some for the next batch. Thank you, Ethan.
Thank you so much for putting great effort in explaining what every ingredient does to the final products. It really helps home cooks understand their ingredients better :) new sub right here :D
I’ve made these twice now and they are amazing rolls, plus super fun to make
The top over camera view from 8:11 is something I've rarely (never?) seen in baking videos. So simple but really helps if you're actually trying to learn how to cook. This is a game changer, I hope there's more of that in future videos!
I make a lot of artisan bread and for steam what I do is spray the bread as soon as I put it in and then every 4 or 5 minutes I open the oven and spray them again with a spray bottle of water. It always works out for me
The side by side experiments for what happens when you do and don't add an ingredient are top tier. So many recipes just say things and don't show you why everything is important.
Oh and the time you started the recipe too!!!!!
That crisp noise when squeezed is everything!
You can tell dude misses PA man had to make his own hoagie 😂😂
Being too far from Pennsylvania sucks. Not being able to get a good hoagie or cheesesteak is depressing. I either have to make my rolls or settle for the ones from Jimmy Johns if I want to make a cheesesteak.
I miss Amoroso's rolls so much
I missed the bread so much when I moved back to California... there’s a narcotic in the bread 🥖 out there lol.
Yeah, missed it so much he called it a sub...
I live in PA and I miss hoagies.
I tried your Hoagie Roll recipe. No diastatic dalt powder and instead of eggwash, I did a "milkwash". Looked almost the same as in your video when it was done. I was happy with the result.
This recipe is perfect!!! I wasn't able to find diastatic malt powder in any grocery stores around me, but even without the hoagies were insaaaaane! 10/10 recommend, they make the perfect philly cheesesteak.
What an absolute perfect hoagie roll. We put this against a Betty Crocker French bread recipe, and there is no comparison. Tasty. Easy. Repeatable. Thank you, sir.
Dude I was just craving some subway... what an absolute legend
Now subway at home!
I made these today and they're beautiful! My house smells like heaven must smell. Thank you, Ethan!
Sorry for being so late to the party, but I just tried this recipe with some minor modifications. I only had Lactaid whole milk, so I did the 50/50 milk/water thing, and I used a dough hook in my mixer for the initial mixing. They came out a little undersized but otherwise pretty good for a first attempt and I will be making them again. I think I might not have let either the first or second ferment go as long as needed (I went 45 minutes for the first and an hour for the second). But the dough felt almost exactly like the kind you get out of a Pillsbury crescent roll container, so that really boosted my confidence. I can't wait to make these again, thanks!
Planning on making these this weekend. Being originally from south Jersey I've been craving hoagies for years.
I made these twice using Lactaid Whole Milk as a 1:1 replacement for 1% milk without changing the recipe, and they turned out great. The general hydration level seems more important than the exact fat percentage in the milk. Might save you a few steps!
@@ken20banks Hey thanks, man! I've put these on the back burner but have been meaning to try it again. Cheers :)
Another who appreciates "hoagies"!!! I'm from northeast PA. Loved your baguettes, and now your hoagie rolls!!! Thank you.
I need to Halalify this hoagie! Great video, editing and congrats on a millions subs...yup I am the first to call it 😎. Your on your way there for sure. You deserve it!
Do it!
Cool content you have there you just got a new sub
Ethan Chlebowski 🤩...will do!
i grew up at the south jersey shore and lived in nyc for a decade now and it feels like i can never just make a sandwich the way i want, whatever bread i buy, whether it's a cheap bodega hero, or a nice upscale supermarket bakery baguette it just is never what I'm looking for, came across this video, and as it happens I work from home so I ordered the malt, and spent the day sparodically kneading, and mixing and shaping, and just now I made myself a quick sandwich, it is the closest thing to an amoroso I've had up here, it's the missing ingredient, very glad I found this, gonna experiment and try and get it to be like my hometown bakery, thinking straight water and shorter loafs as a start, anyway, thanks so much
8 to 10 minutes kneading? I've been here kneading for 30 minutes and there's still more dough in my hands than on the ball itself
same thing happened to me yesterday! Thought I screwed something up
make the first rest a little longer, about 20 min
Add more flour until it's not that sticky. Sticky dough makes lighter, airier bread supposedly.
change flour, let it hydrate fully until kneading about 20 minutes should work
Add more flour
PSA: anyone wondering about the recipe without having the diastatic malt powder? My “review” is for YOU!
Ok, so.. I am making a double batch as I’m typing this! I made it last night after trying 4 other people’s recipes. My fiancé is from deptford, NJ & we’re living in the south where I’m from. He has always searched for the perfect “rolls” to no avail! There just aren’t any. SO after starting my 5th attempt last night, crossing our fingers & following this to a T (aside from not having the DMP) and OH MY GOD!! You are a GENIUS!! My fiancé is praising you for this one! He is in HEAVEN!! So from all of us to you, THANK YOU SO SO RICH!! I’ll be subbing you.. right. now! ❤
This wasn’t just a recipe, this was an education. Thank you!
This is the recipe and technique I've been waiting half my life for! I live in a west coast city with a great food scene but without a deep sandwich tradition like NY, Philadelphia, Chicago, etc., and it is basically impossible to find this style of roll available on the retail market here. The closest thing at grocery stores is little more than a glorified hot dog bun, and the stuff that the good bakeries produce is too "artisanal" -- crusty and chewy like a baguette, which is good bread but makes for horrible cheesesteaks and hoagies.
I reproduced these rolls almost perfectly on the first try, although I made one executive decision to substitute vegetable shortening for olive oil, and I was extremely happy with the result. I've probably tried half a dozen other recipes and nothing else has come close to that "Amoroso" ideal. Thanks, Ethan, especially for using grams as the unit of measure!
Ive made this as well now. What did using vegetable shorting over olive oil accomplish?
@@aaaaaaxaaaaaa My thinking was that shortening was more neutral in flavor than olive oil and being a more saturated fat results in a softer finished roll. Both of these things I find to be a plus for cheesesteaks.
You’re surname literally means “bread” in Polish. It better be good damn yooooooo.
@Shogunat Newexa 幕府 who tf asked
@Shogunat Newexa 幕府 Just let me say that not all Poles are like the ones you have encountered. Such people are most likely the same very reason I had trouble finding work in Netherlands... as a programmer...
@Shogunat Newexa 幕府 Yeah, someone had to choose the current government. Again, you are generalising. Technically we, as Polish, have indeed chosen the current rulers though I never voted for them. Funny, isn't it?
I am sometimes seriously considering leaving the country since small businesses are going to have to pay for a non working class. It is just going to get worse. We are pretty much going back to socialism. Propaganda national television, most likely falsed presidential election, giving money to concrete group of voters for nothing. Who is going to pay for it? Poles who spent their entire lives working their asses of either learning hard at school or later trying their best in work market. This is frightening, buying votes for money... Money that government will take from people either way. Through new taxes, higher prices in stores. The very basics of economics pretty much, the first class I had on subject. But it looks like over 50% of Poles lack such seemingly basic knowledge.
I do not want to get overly negative. Have a good day Sir!
My bf and his family speak czech and I thought the same thing! Idk czech all that well, but i know enough to see "ethan breadowski".
Lynn Perez Czech and Polish people can understand each other somewhat 🤣
This was nice. Details really matter here! Diastatic malt powder can be substituted with barley flour, oat flour, coconut powder, etc. tho it may not dissolve starches as much. If you can't do sesame (I can't), flaxseed is nice for sprinkling. And for those who are avoiding egg, a nice wash for the crust can be made using milk or oil. Love your nerdy videos. Thank you!!
I love the modern food RUclips channels. Ethan, Adam, Kenji & Shaquille are all killing it right now. As much as 2020 sucks, food RUclips is great. (Also the OG Chef John is still great)
Oh yeah, it's great. So many great cooking resources
A dash of cayanne
Don't tell Ethan you like Adam tho
I'd recommend adding Joshua Weisman and "you suck at cooking" to the list.
Look up "Alex" the French guy cooking and his wonderful experiments. Well worth it.
Thanks for putting the link to the Pro Home Cook's video. Really appreciate you giving some of the science behind cooking as well. Food science is a fascinating subject.
I followed your instructions to the tee. My dough was too sticky after kneading for 12-15 minutes so I added a pinch more flour twice and that did the trick. The dough was perfect.
While I am using a digital scale, it just looks like you added more malt powder. Did you actually measure that weight or was it a guess? Your 6 grams looks like more than mine? 🤷♂️
It’s hard to tell just from watching the video so I hope you don’t think I’m being sarcastic. I’m on a mission to bake this bread as good as you. Thanks, Mike😉👨🏻🍳
His name is ethan
I had the same issue. Too sticky still even after over 30 min of kneading. Gave up and threw it in my mixer with a bread dough attachment and 30 min later, still too sticky. I'm not impressed.
if you grab the dough and keep throwing it against the counter it actually helps it become less sticky, I also accidentally use 360g flour instead 400g flour
Each flour is going to absorb different amounts of water. Each brand is different. If you get into milling your own flour, even the season the wheat was planted can make a difference. Try using flour with a higher protein content or just add a bit more flour to your recipe.
Ive made them .......and these rolls are beyond !!!
Great video and I love your content. Just to let you know, there is a mistake at 4:47. They both say "without steam."
RIP.
also 4x times faster is not a 300% increase, it's 400%, it's four times faster
@@DracoMhuuh Not exactly. 1 to 4 is a 300% increase. 300% of one is 3. 1 + 3 = 4.
If you get a 100% increase in your $10, you wind up with $20 at the end.
200% means you wind up with $30.
300% means you wind up with $40.
If you got a 0% *increase*, you'd still just have $10.
tldr: "____ times as much/fast" isn't the same thing as % increase.
I've made these rolls 5 or 6 times now, and they are spectacular. Spot on instructions that always work. Today I put some asiago cheese on them. So good!!!
I have yet to make a good batch. Idk where I keep messing up but they always deflate either on the second proofing or when I got to make my slit in them
First he used Binging with Babish music, now he's moved on to the Mark Rober background. I can't wait to see what he makes with VSauce music!
Trueeee
are you sure it isnt the other way around?
and he said Babish's "let all those flavors get to know eachother".
The thumbnail is very Babishian
DingSpazzlegüzzi III I know right? The font and the food shot.. the only reason I clicked on the video and to see if anyone caught the similarity.
I made these rolls and they are fantastic. Perfect for subs!!!
Finally, a weighted ingredients recipe. Good stuff!
Volumetric measures should be for liquids only. For anything else, volume doesn't make sense. Weight is superior.
Weighted AND metric! Amazing.
Volume can be nice for small measurements. Food scales aren't very precise, if you need to measure 3 grams of salt, a half teaspoon will be more exact.
I did the conversion from metric to American incorrectly. It was a total failure! I screwed it up good. I will use another poster's recipe and add the malt & use corn meal next time. I'd really like to make these but I just can't do the conversion as I'm cooking and don't want to watch it, do all the conversions and then watch again. Too much trouble and I'm too busy. 😞
I did your recipe in my Zojirushi virtuoso bread machine yeast was the only substitution and the rolls came out perfect. Thanks for sharing ✌️
I've made the is recipe numerous times and put this bread to the test. I was in the hoagie business and always used rolls from a local bakery. I discovered how much better the sandwiches hold up in the wrap after trying these. I sometimes pack a lunch on my long-distance bike rides and the bread holds up very well, even after many hours packed in my sadle bags. Thanks for posting this!
I love the educational side of this video, thank you so much for all the hard work you/ your team took for this presentation! 🧡🌻
These rolls look amazing, I love how in detail you go about everything but it never gets boring!
Thank you!
@@EthanChlebowski could you do a video about Bolognese?
@@GeldtheGelded Adam Ragusea made a great video on it, go check that out for now
Indeed. Entertaining as well as informative. Ethan does a damn fine job for a one man band.
Cool, Also from Central Pa. Hoagies always on school lunch menu. Those were the days.
You can tell he puts in so much effort into these videos by baking the bread different ways and with the different camera angles to really help us learn. So amazing thank you!! New fav cooking show❤️
Fantastic video Ethan! I went and purchased some of the 'secret baking ingredient" and it's changed the way my breads and pizza crusts turn out. My bread went from basically inedible lumps of cooked grayish concrete, to nice browned loaves of almost food. I served some to my family last night and for the first time, no one broke a tooth.
how do you go about adding the malt to pizza? How much do you add?
Please do a video on mille feuilles
Wawa is my favorite place to go to. Hoagies and coffee is the best.
PA-born living in Oregon now. Why did I start tearing up when you drizzled oil and vinegar on the sandwich?!
I cried when he spread Mayo on the bread! Yuck! 🤦🏻♀️
@@catherinelw9365 what a stupid comment
@@catherinelw9365 agree, born and raise Philly, don't use mayo.
I knew you were from Central PA. Hershey PA here. Great video. You made Central PA proud. We'll be trying this roll soon!
Two things I didn't know were from PA:
1. Hoagies
2. Ethan
As I'm watching from Altoona...
It's a small world! Hello from State College lol
Same from the Poconos
Hi, from Philadelphia
PA squad reporting in.
Philadelphia born and bred . Bucks County 30 plus years, upstate North central PA now . I sure miss the food from down state .
I grew up in Central PA and since have moved to the West Coast. You are right, EVERYONE asks, WHATS A HOAGIE? I just politely say, it's something you would love once you have your first one. When our family goes back to PA for a visit, we always stop at our local Hoagie shop to pick up several delicious tasting Hoagie with a side of BBQ chips and potato salad. YUM!
4:58 Lol whoops, both say "without steam"
it's PA's accent, you know...
@@patrickdemenezes4204 The printed words have no accent , PA or otherwise.
@@williamclements273 🙄
@@williamclements273 🙄
@@patrickdemenezes4204 Huh?!?
Finally! Someone actually says that it needs to be wrapped before you eat it. It's just not a hogie unless it's wrapped. Pa knows hogies. Great video Sir. Thank you.
Regarding steam: You want a cast iron, because it holds the heat. I'd recommend using boiling/hot water instead of ice cubes for the same reason. BE CAREFUL
Ha! I’m from the south US and “hoagie” was the term used in my household. I didn’t know other names for it until I was a teenager, and a classmate wondered what I was talking about 😅. Funny enough, when I searched ytube for the bread recipes just now, I typed “sub sandwich roll” instead of hoagie because I thought I’d get more relevant search results, but this video was still #1😊👍🏾
I had absolutely no idea, before watching this video, that the term 'hoagie' was a regional thing. I grew up in the northern panhandle of WV, Pittsburgh is the nearest big city so we had a ton of regional stuff from there, but I wasn't aware 'hoagie' was part of that. Hell, I know PEOPLE called Hoagie! I'm further south now (still WV though), but my local grocery store carried great hoagie rolls in their deli until just a couple weeks ago when they changed suppliers. Now the 'replacement' is some bullshit faux "bread" that is soft as a pillow and probably would be shelf stable for 80 years. And they have the utter gall to label it 'crusty'. They're basically hotdog buns. Disgusting, and useless for creating a proper hoagie or, as I was in the routine of doing, baked pizza hoagie.
I'm glad you have the recipe on your website. I liked the video, but it's easier for me to follow a printed recipe while actually making the rolls.
OMG! This hoagie roll recipe is amazing. I made a batch, shaped them to use as hamburger buns, ate them all before I even thought about cooking the burgers.
LOL! That's fantastic! 😅
Did this make 8 buns? What was your process?
Being from Philly what a excellent video. Sometime today I will be making these hoagie rolls.
Thank you so much for this recipe. You were totally right, never made anything comparable to your hoagie. Also I really enjoyed the analysis of the ingredients and how the yeast plays well with everything else. Keep up the great work!
Finally got around to making these. Turned out incredibly well overall, my only advice to anyone else would be to just drown your baking sheet in corn meal. I put on what I thought was a very healthy amount, and a couple of em still stuck like crazy and got ruined when I tried to pull em off for cooling.
In parts of Scotland we have a "Hoagie" but is completely different! It's like a cross between a doner kebab and gyros in a wrap! Very unhealthy and delicious :)
Very healthy you mean
Aye I always thought a hoagie was a middle eastern kebab thing. They used to do one in my local chippy for 2.50 including a can. doner, salad, chips, chesse and spicy sauce in a wrap.
Yummmm
Why unhealthy?
@@catherinelw9365 Cold cuts\lunch meat have a high sodium level. One of the unhealthiest healthy food you can eat.
But they are sooooo good.
I'm in quarantine trying all his methods and making bread way often. Awesome techniques and amazing channel!
Being from Oregon, I've never been to those places that use the word Hoagie. Yet I grew up calling the ones we made at home a hoagie. Now I'm genuinely curious as to where my family picked it up.
They're big around the Cincinnati area too, love em!
After watching the video several times and with the blog entry by my side, I finally made these today and they turned out perfect, best hoagies I've ever tasted. Perfect score from my husband also. Thank you for another great recipe Ethan! And yes, the Diastatic Malt powder is a must. Can't wait to make cheese steaks tomorrow on these hoagies, yum!
Interesting. I have always lived in Arizona and I have used and heard "hoagie" used interchangably all my life. I cant w8 to try this! It looks so good
omg dude can we just congratulate him for reaching 155k subs in such a short span of time, I have been sick and the last time I was here you had around 63k subs! god bless you my friend, I love your channel and your contents and you deserve all the success!! keep up the great work! like 383 from me
Nice video! And I had to do a lot of searching to see if my Diastatic Malt Powder was still active. I found this. I hope it helps.
To test if your malt is diastatic (or still active):
Take two bowls.
Add a tbsp of flour and 2 tbsp of water for each bowl and lightly mix it.
Then put a small amount of yeast in each bowl. Make sure they both get the same amount.
Then put a small amount of malt powder in one of the bowls.
If the malt is diastatic, the bowl with the malt will start bubbling much earlier than the bowl without the malt. The malt will break down the starch into simple sugars which the yeast consumes. As the yeast consumes the sugar, it release carbon dioxide which are the bubbles you see.
I made this and the loaves were gummy/underbaked inside despite correct cook times/temps any ideas?
Aside from just the food, I'm really enjoying just how substantive and well put together these videos are.
Organized, easy to follow presentation, minimal but effect editing techniques, insights into the science-y details of why certain ingredients and methods are used, and even taking the time for details like capturing the texture of the crust using a small mike and filming from a POV to show how to roll the dough. A lot of elements and techniques were brought together in such thoughtful, intelligent ways to make this one video, and it's honestly such a pleasure just to watch and appreciate.
...however, I've been cutting down on carbs lately.
I’ve been lurking on your channel for months after the poke bowl vid, just made these and have to say you smashed it!!! Hope you keep up the parabolic channel growth!
Don't have any malt powder near me so just want to make sure, will the hoagies turn out the same or atleast good enough without it?
yes
I'm going to give this a try. Like you, I have been searching for that Pennsylvania-style Hoagie roll (I grew up in Bucks County) and have not able to find one on RUclips that was just right. Your recipe looks promising!☺
We say hoagie all the time in Chicago, but only when referring to the bread.
Regional variances are so interesting. Growing up in Idaho we called every soda a "coke". Everything was a coke or pop; it was never to be referred to as soda. However, that did seem to change once I got older; it seems accepted there now to say soda...lol.
I just found your channel and fell in love. You give detail explanation of the process dan science behind each bake. Greetings from Indonesia! ❤
Ethan, I grew up in Colorado and always called them Hoagie’s. Sub shops came into being when I was in my teens. I still call them Hoagie’s. Gonna try your recipe. I really like your videos and straight forward presentation. Thank you for making them short and sweet without all the unnecessary words.
same for utah, hoagie here. We get you bro
I moved to Colorado recently from Philly and I’m making this as we speak. Did you ever try? How did they come out with this altitude? I couldn’t find the malt powder anywhere lol
Oklahoma here. We always called them hoagies too.
I have ordered diastatic malt for my sourdough bread, before I watched this hoagies look amazing
perfect timing - I'm making sandwich rolls for sausages tomorrow and wasn't happy with how my test batch came out yesterday. i was looking for something more 'sub roll' than what i got
Your very descriptive ! Thanks for the science and recipe
In case anybody else’s dough turned out a lot drying than what Ethan’s looked like, I had just kept going with the recipe and it still turned out amazing!
I should have keep scrolling to find this. I kept adding milk until it looked more like his... its currently rising, let's see what happens
@@danstevens64 Sooo ... What happened? Is it still rising? Should we send help?
@@bayanon7532 still rising, at this point it is the size of a municipality, the governor called in the national guard and tanks, helicopters and troops are in bound. Pray for us.
Just kidding, it turned out terrible, very very dense almost like a cheap microwaved pretzel
Within the first two minutes I received the info I've been wanting for ages! Hit that subscribe! Thanks dude!
You could achieve similar results with boiling flour (water roux, tangzhong), or even with scalding flour (yudane), without needing diastatic malt powder. It's how they make soft bread for eating and for pastries in asia and less-popularly in the west.
Interesting.... never heard of it... how do you do it?
@@radwizard it took me literally a minute to look up 'boiling flour' on Google, reading a definition and having countless tutorials on that
I did this with great results, and just modified the hydration ratio to 75% before making a tangzhong with 3 Tbsp flour and 1/2 cup of milk from the recipe
Oh my, I came here for the Hoagie and I got an education. Love it. Subscribed!
Fantastic video! I got 4 baking in the oven as of now. I am making Philadelphia cheese steak sandwiches.
Good luck. Amoroso rolls are the best because of the water here in the Philadelphia area
Hi!! I’m from Ontario Canada, where we also use the term Hoagie sandwiches in the city where I live. Awesome recipe! Can’t wait to try it!
I grew-up in San Francisco. When I was young my mother would take me to Market St. (downtown SF). We would visit the Emporium which had a wonderful stamp department in the basement. I would buy fifty cents of stamps. Then we would window shop and finally go to Walgreens where we would get two Hoagie sandwiches, hop on the cable car and ride to Fisherman's Warf, sit on a bench and have lunch then go to the Maritime Museum and look at the collection of wooden model sailing ships and Scrimshaw exhibits. Then back to Market St. onto a trolley car and back home.
Hi dude. I've just discovered you and I fell in love with your content.
Please keep up the great work
~From your fan from Indonesia QwQ
Your recipes look like they would really taste good, I would like to try a few. Could you please add good ol U.S.A. measurements. Thanks
I grew up in Philly, the home of the Hoagie. My favorite hoagie is Italian salami, Coppacola, Mortadella and super thin ham with Provolone, tomato, lettuce and thin onion, mayo, olive oil, red vinegar, oregano and a chopped up hot Cherry Pepper - Heaven! I'm going to try your version of this iconic roll. Nice video!
I feel like a BSB is teaching me how to bake awesome bread. Luv it!
Just made your recipe today; the rolls turned out PERFECT. I couldn't be happier with the results. They made for a mean Philly cheeseteak!
Yes, I going to makes these tomorrow for chilly cheesesteak I can’t wait
Great vid, thanks for sharing. Been sayin "Hoagie" here in Michigan for generations.
It's funny, in Oregon, when we go to the store to buy these kinds of rolls, they are listed as Hoagie Rolls. But, if you make a sandwich, it's a Sub.
In New York City it's a Hero sandwich, in parts of New York State it's a Sub short for Submarine but I think most people know that Hoagie is the same thing.
This title looks like bwb and the video itself reminds me of Joshua weisman, and the editing dealt like Adam regusa
How are their editing styles similar? I've never been good at appreciating and understanding good/different editing
@@freddymeng the editing is simple yet effective at its job, not trying to be too much, it's a great way of video making
I am making these now...they are in the rolls shape and doing their final rise. I hope they come out like yours🤞
Made your hoagies today for Philly cheesesteaks tomorrow, they came out excellent! Next up, your smoked kielbasa recipe. Thank you so much, you’re pros!