Dude, you are the man! I’m originally from South Philly but moved to Texas about five years ago, and, as you can imagine, the bread here just doesn’t compare. I didnt think it was possible to recreate South Philly bread outside of Philly, but I just made this recipe, and wow-I’m blown away! It’s like a taste of home I thought I’d lost. Cant believe this video has so few views
From the Lehigh Valley, lived in West Philly. I knew the recipe was legit when I heard you say “wooder.” Really appreciate the recipe. I’m out on the west coast now and the bread is just not like it is back home. I’ll be making these rolls for birthday chicken parm. Thanks!
This came out soo good. Wish I could post a pic. Thank you so much for being my first hoagie recipe and actually being good. This is the best sandwich roll I’ve ever had. Period
As a fellow South Philadelphian that grew up with Sarcone’s on my table daily I have to say this is the best home replication I’ve seen ever. Beautifully done. If you can find a way to replicate Angelo’s rolls I’d love to see that: I got his pizza recipe but he won’t come off the bread recipe. Them rolls are the best I’ve had. But I’m gonna give these a shot. Thanks for sharing.
Haven’t tried it but looks promising. Very important to learn this skill especially if you’re from the northeast and moved to another part of the America where deli style sandwiches are crappy. Even in Philly lots of places don’t make the sandwiches right like how I remember back in the 80s
I think it’s like at speed 4 or medium speed for about 5 minutes until the dough passes the “window pane” test. If you’re not sure what that window pane dough is you can search for it
I appreciate this recipe but there's no way my bread will be better than Sarcones lol, they are still in business after multiple generations for a reason
cant believe took this long to find your channel. im from philly too, but living in maryland. Bread down here for sandwiches is atrocious, even the places that have curated goods from DC are not good. its so bad that the franchise Primo’s Hoagies offers a ‘soft bread’ option for people down here.
It’s sort of a dying art in some ways. I remember back a few decades ago hoagie shops were more common in Philly. You can still find good hoagie rolls across America even a thousand miles away from Philly but you really have to search hard
Dude, you are the man! I’m originally from South Philly but moved to Texas about five years ago, and, as you can imagine, the bread here just doesn’t compare. I didnt think it was possible to recreate South Philly bread outside of Philly, but I just made this recipe, and wow-I’m blown away! It’s like a taste of home I thought I’d lost. Cant believe this video has so few views
i appreciate this! south philly are the originators!!! im glad you like this recipe and stay tuned for more!
From the Lehigh Valley, lived in West Philly. I knew the recipe was legit when I heard you say “wooder.” Really appreciate the recipe. I’m out on the west coast now and the bread is just not like it is back home. I’ll be making these rolls for birthday chicken parm. Thanks!
🙌🙌 love these comments. Thank you!
The quality of this video is as good as the bread that came out in the end! Hope you get many more subscribers soon
Making these in Melbourne Australia tomorrow 👍
🫶😍
This came out soo good. Wish I could post a pic. Thank you so much for being my first hoagie recipe and actually being good. This is the best sandwich roll I’ve ever had. Period
👏👏👏 im glad ! enjoy !
do you have a brick oven like him? I have a pizza stone but my oven is just a normal household one
Insane quality video, how are you not popular
As a fellow South Philadelphian that grew up with Sarcone’s on my table daily I have to say this is the best home replication I’ve seen ever. Beautifully done. If you can find a way to replicate Angelo’s rolls I’d love to see that: I got his pizza recipe but he won’t come off the bread recipe. Them rolls are the best I’ve had. But I’m gonna give these a shot. Thanks for sharing.
👏👏 i appreciate the feedback! i will try my best and replicate it!
@@julian_sisofo I just bought some bread proofing baskets and I’m giving this a shot tomorrow 👍👍
i love the seeded roll, but what makes sarcones different from angelo's? taste? texture? color?
Haven’t tried it but looks promising. Very important to learn this skill especially if you’re from the northeast and moved to another part of the America where deli style sandwiches are crappy. Even in Philly lots of places don’t make the sandwiches right like how I remember back in the 80s
Damn, son!!! You just earned a subscriber!!!
Mmm yummy! Capicola, mortadella, prosciutto and provalone with giardiniera !!! Mama mia im hungry! 🇮🇹
Oh man that looks great. Thank you for sharing this recipe. I’ve got to try this and make a nice 12 inch panini 😍
Hope you enjoy
Good job Julian 👏
Awesome video! Only problem is I can't find the link to the oven and stone you mentioned. :(
www.pizzagoods.com/buy-now
These look incredible! Can I sub 100g of sourdough starter for the dry active starter?
sure thing
This is fire!
Haha nice. What’s that recipe for the cutlet? looks very flavorful. Are those roasted bell peppers? Do you buy them canned?
Hi, can we use self rising flour instead of bread flour?
no! self rising flour has chemicals that doesnt allow your dough to rise properly
Self rising flour has baking powder & soda so it will not rise the same.
Bon travail! Où puis-je trouver cela tapis enfourneur manuel que tu utilise? merci de ta reponse.
amazon
Merci pour ta réponse rapide, mais aurais tu une référence précise car je ne le trouve pas. Merci d'avance.
These look great. What temperature did you bake at?
550 for 12min
a normal home oven should be fine at 480-525F for around 15 minutes
No link for oven
You can use a home pizza oven with a square stone. They usually cost around $300-$400 dollars.
Can i make
This without poolish ?
not this particular recipe. try to make my newest video using pizza dough to make rolls
@@julian_sisofo i will thank you so much
225 g warm water
9 g instant yeast
20 g olive oil
15 g sugar
350 g flour
9 g salt is the recipe im using does that look ok to you
nice man
Jawns! Sarcones Conshy rolls bruh!
Are you sure it’s 550? Because my sesame seeds were burnt at 12 minutes at 550. Is it possible you meant 450?
I would play around with the temperatures. At 450 my biscuits get easily browned fast
You don’t say how long you knead the dough.
I think it’s like at speed 4 or medium speed for about 5 minutes until the dough passes the “window pane” test. If you’re not sure what that window pane dough is you can search for it
I appreciate this recipe but there's no way my bread will be better than Sarcones lol, they are still in business after multiple generations for a reason
cant believe took this long to find your channel. im from philly too, but living in maryland. Bread down here for sandwiches is atrocious, even the places that have curated goods from DC are not good. its so bad that the franchise Primo’s Hoagies offers a ‘soft bread’ option for people down here.
☠️☠️☠️☠️ now that sucks
welcome brotha!
It’s sort of a dying art in some ways. I remember back a few decades ago hoagie shops were more common in Philly. You can still find good hoagie rolls across America even a thousand miles away from Philly but you really have to search hard
I'll give you $16 dollars for that sandwich.