Bay Cities Italian Deli - Santa Monica, CA

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mrosen814 on 27 Jun 2009 at 10:21

OK, this is a total shot in the dark, but I am looking for a recipe similar to the AMAZING sandwich rolls from Bay Cities Italian Deli in Santa Monica, CA.  These rolls have a great bubbly crust, chewy texture, and the flavor is insane!  If anyone has any insight on how to acquire a similar recipe, that would be very much appreictaed!

Hi, mrosen814.

I've never been to that deli, and I'm not sure what a "bubbly crust" is, but I make a sourdough Italian roll that has "chewy texture, and the flavor is insane." Is 2 out of 3 good enough?

See:http://www.thefreshloaf.com/node/12583/today039s-breads-62109-italian-sd-rolls-amp-cinnamonraisinwalnut-bread-bba

The recipe is here:

http://www.thefreshloaf.com/node/12485/sourdough-italian-bread-and-sandwich-rolls

There have been some other recent threads on Italian Meatball Sandwiches. You might check them. They have other recipes for rolls that look pretty yummy.

David

 

I too am looking for a recipe that can faithfully replicate the Bay Cities Roll.  I have scoured the internet and have some pictures that maybe some Fresh-loafers can figure out how to create this bread.  The crust is super bubbly and the interior is light and chewy.  It isn't like my favorite sourdough, but it may be the perfect sandwich roll!!  Any help is appreciated.

I'm jealous!  When I was in Brentwood, I was there every few weeks.  Now in Miami, I have to make a very special trip to get one.  Buy a loaf and take some pictures of it to post, I have scoured the baking websites with formula requests and any additional pictures of crust and crumb would help.  Do you think this is a sourdough?

Ever thought about calling the store/company to ask about the type of bread?

Not necessarily the recipe, just maybe what they call it, or any info at all that might be gleaned?

ps; upon checking their web site, it is probably just called an Italian roll.

Toast

Yolandat on 10 Jul 2010 at 12:07

I think these rolls are call Filone. It involves a lengthy and slow fermentation. It contains a blend of natural sours and is characterised by a very moist crumb, superior crust and an unsurpassed flavour.

Yolanda

So, I asked one of the managers about the bread at bay cities while I was in the check out line...he wouldn't divulge too much info, but here are the things I discovered (which I kind of guessed already):

 

1. Long, slow overnight fermentation in the fridge

2. No use of sourdough 

3. Baked in steam injected oven