Fluffige Subs
Serves 3
Directions
- 1Put flour, milk, sugar, salt and yeast in a bowl
- 2Start kneading
- 3Add butter and knead
- 4Place dough on your work surface
- 5Stretch, fold and loop it into a nice ball
- 6Let the dough rest in a lightly oiled bowl for 60 minutes
- 7Give the dough a frontal force on the work surface and divide into three equal pieces
- 8Pull each piece out from the middle, fold it and loop it nicely with tension until the beauty looks like this
- 9Cover and let the dough pieces relax for 15 minutes
- 10Sprinkle your work surface with flour, place the dough on it and start rolling it out thinly with a rolling pin
- 11Shape the dough into a rectangle
- 12Roll the dough into a loaf
- 13Close the seam and place the loaf on a baking sheet lined with baking paper
- 14Cover again and wait 60 minutes
- 15Make an egg wash with an egg and some milk
- 16Cut the loaf with a blade and gently brush your dough pieces with it
- 17Top the whole thing with parmesan and oregano
- 18Bake at 190°C for about 19-21 minutes with lots of steam
- 19Cut in half
- 20Top the sub with cheese, chicken teriyaki, salad, pickles and fried onions
- 21Add chipotle sauce
Ingredients
- 520 g Weizenmehl Typ 00 (oder Typ 550)
- 330 g Milch (3,5% Fett)
- 20 g weiche Butter
- 15 g frische Hefe (oder 5g trockene)
- 13 g Salz
- 7 g Zucker
- Chicken Teriyaki
- Salat
- Chipotle Sauce
- Parmesan
- Oregano
- Ei
Equipment
OvenBaking sheet
Tips
- Knead all ingredients except butter into a bowl, then work in the butter - after 12-15 minutes the dough is smoothly kneaded.
- Stretch, fold and form into a ball. Let rest in an oiled bowl for 60 minutes with a damp kitchen towel.
- Divide the dough into 3 pieces, roll them round & let them relax for 15 minutes with a damp kitchen towel.
- Roll out, shape into a rectangle, roll up & close the seam. Place on a baking sheet & let rise for 60 minutes with a damp kitchen towel.
- Brush with egg-milk mixture, cut, top & bake at 190°C for 19-21 minutes with plenty of steam.
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