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[Bar-B-Lew]

You will use a loaf of bread like that how?

Just pull off chunks and eat it.  I think it would be great for a cuban sandwich or even a ham n cheese sandwich.

[Free Mr. Tony]

You will use a loaf of bread like that how?

If you slice a full slice and cut it in half it makes great sandwich bread for a small sandwich and soup combo meal.

Tonight I'll make my wife a turkey sandwich with it. Since the bread is full of flavor the ingredients can be more simple. I'll toast lightly, add some mayo and tomato. A few slices of turkey, and it's a nice meal.

[Bar-B-Lew]

Looks like it may hold up well in a panini

[Free Mr. Tony]

Looks like it may hold up well in a panini

Definitely good panini bread or cheese toastie with some crunch to it.



It doesn't look like alot of jalapenos but it actually has quite a bit of jalapeno flavor to it. The juice from the pickled jalapenos kind of spreads through the whole thing since it sat in the fridge for about 16 hours. .

[bregent]

Semolina Rye Sourdough

[Free Mr. Tony]

Semolina Rye Sourdough

Awesome. I've used both but not together. Sounds good.

[Bar-B-Lew]

FMT, you have me hungry for a patty melt with sauteed onions on that jalapeno n cheddar bread.

[BigDave83]

No where as nice looking as others here, but turned out pretty good. I would give it a 7. would like it to get a bit darker and maybe more open celled. But for what it was used for it turned out well.

Made up some bread using the pizza dough recipe I had used the other week. The GF had a birthday party she was to bring garlic bread to so instead of buying loaves I decided to try to make some. These were only about 300 grams each and about 14" long. I also made some pepperoni rolls, hard salami,  sandwich pepperoni, mozzarella. Took one into her for lunch on Friday she said it was gone in no time. It was probably 12" or so and had more in it than the smaller one I show here. She liked it so much that she wanted to make more on Sunday. So that was Easter for us fresh bread and pulled pork. The garlic bread went over well also.

 I didn't think they would fit on pizza stone so baked on an aluminum sheet pan at 450 10 minutes with some water on a sheet pan for steam, and then about 15 minutes with out the water pan. I didn't have my usual dough issues as i left the kitchenaid do all the work. I still have a long ways to go and a lot of learning and experimenting to do I believe.

[02ebz06]

Look might good!!!   

[Bentley]

Looks better then any bread I have posted in this thread!

[Free Mr. Tony]

Looks really nice!  Crumb looks pretty open from here.

[Bar-B-Lew]

Bread and pepperoni rolls look great.

[WiPelletHead]

Looks great Dave. Making me hungry.   

[BigDave83]

Thanks.

 it really was close to what I was hoping for. I remember having bread at someone's house a long time ago. but it was very crusty and the inside was very airy for lack of a better term, and very soft. Sadly the baker is no longer with us, and I was to young to inquire about it.

The GF is more of a soft non crusty bread person, not to say she won't eat half a loaf of this though.

I did learn not to just turn the kitchenaid on and walk to far away as it is doing the kneading for me, I got to it before it worked its way off the edge of the counter.

[elenis]

Will you please post the recipe for the rolls.  Those are exactly what I have been trying for years to duplicate and have failed every time.  One more try can't hurt.

The recipe for hoagie rolls came out of Bread Illustrated which is an America's Test kitchen book. The recipe is like any other you will see. I've quickly learned with the new mixer that most of what I was making (and probably most people using kitchenaid or hands) was under mixed.  Mix until it truly passes a window pane test. The dough literally comes out of my mixer in one long springy strand with a single pull, and is smooth and silky.
This random video looks like most of the dough I've made lately.
https://youtu.be/V3c_l1MkE0o

I typically work in grams but this book is not written that way which is super annoying, although I've made a ton of good recipes out of it.

27.5 ounces bread flour
4 tsp active dry yeast
1 Tbs salt
16 ounces water
3 Tbs olive oil
1 large egg
4 tsp sugar

Whisk flour, yeast, and salt together. Whisk the water, oil, egg and sugar together in a separate bowl.

Add wet to the dry. Mix until smooth and passes window pane. I usually mix about half the flour in first and get that nice and smooth before adding the rest.

Take out of the bowl and do a few slap and folds kind of like the video above to create a smooth ball.  Let rise for an hour or so. Punch down. I made five 12 inch loaves. They were about 270 grams each. May go down to 250 next time.

Press each ball into a 4 inch square. Fold the top half down into the center of the square. Rotate 180 and do the same on the other side. Take the top again and fold all the way to the other side to make a cylinder. Roll the cylinder out with your hands to about 12 inches. 

I bought these silicone inserts like we used to use when I worked at subway in highschool. They are awesome for this type of bread. Put them seam side down on whatever you are cooking on.



Cover loosely with greased plastic wrap until well risen. If you poke one lightly the indentation should hold without bouncing back much or looking like it's going to want to fall.

I slashed down the middle before baking (not sure if that's necessary).

Bake at 350 for 30 to 35 minutes.

They come out super light and springy. After cooling you can pretty much flatten with your hands and it will spring back to full height.

I just made the recipe without any expectations of what it would be similar to. It is VERY similar to jersey mike's bread. I'm going to do some rosemary parmesan ones soon as that is what we usually get our jersey mike's on.

Let me know how it goes if you make them.

I have been following along and the idea of being able to make Jersey Mike's type bread at home finally made me decide to give it a whirl. I bought the Bread Illustrated book you pulled the recipe from because this thread has greatly increased my knowledge of bread so I figured I have a ton to learn. I used Active Dry yeast which is think is part of the problem with my bread and I am not a super shaper, but this was my first attempt.

Those are after it proofed and I tried to score it.

After it baked.
\
The crumb picture.
My guess is I didn't let it rise enough? I have one of the KitchenAid Pro ones with the spiral dough hook and I was able to get the window pane test to work after mixing thanks to all I read as others did their bread journeys. It reminds me more of a French baguette inside though with a soft crust rather then what I was trying to go for, but thanks to you guys I at least finally tried. I am happy to finally have figured out how to do the images so now when I make things that actually turn out well I can take pictures.