This sandwich is made by a company https://roliroti.com/ in the Bay Area named Roli Roti. He is a swiss born butcher who does Porchetta on spits on the sides of his trucks. Go check out there site you might see more of the bread. They get there bread from ACME Baking CO in Berkley CA.
I am a pastry chef with 30 yrs of experience in high in hotels and restaurant. I am currently baking sourdough for my restaurant.
I have a steam injected 4 deck italian ZUCHELLI oven as well as a zuchelli spiral mixer that can hold 500 LBs of dough.
I make approx 300LB of pizza dough a day.
I would like to make a bread like this for a future sandwich and to have in my repetoire.
Welcome to TFL.
that's a mouth-watering sammich.
Can you post some more detailed photos of the crumb? Both the vertical cut and the horizontal cut?
It almost looks like a sourdough ciabatta, which is out of my league, but others might be able to help with some more pics.
If you're not already a sourdough baker, there's going to be a steep learning curve on the methods to make a good sourdough ciabatta.
Good luck, amigo.
This sandwich is made by a company https://roliroti.com/ in the Bay Area named Roli Roti. He is a swiss born butcher who does Porchetta on spits on the sides of his trucks. Go check out there site you might see more of the bread. They get there bread from ACME Baking CO in Berkley CA.
I am a pastry chef with 30 yrs of experience in high in hotels and restaurant. I am currently baking sourdough for my restaurant.
I have a steam injected 4 deck italian ZUCHELLI oven as well as a zuchelli spiral mixer that can hold 500 LBs of dough.
I make approx 300LB of pizza dough a day.
I would like to make a bread like this for a future sandwich and to have in my repetoire.
Thanks
John
It's always nice to get visits from professional bakers here. You pros inspire us weekend duffers.
What's your take on that bread? Is it a ciabatta?