Will's recent bun experiments had me thinkiing of subs. The fillings stick out, or fall out, of my homemade sub sandwiches, or the top sits a mile from the bottom. They are never neat & tidy like Subway's. Maybe how the bun is cut is no secret, but I never paid any attention. I examined what was left of my Subway sandwich tonight and saw a cut of about 1/2" or so at the joined portion of top & bottom. That is, the slice went through the bun and then downward when it reached the far edge. Naturally, I asked AI how to cut a sub bun and was told the "hinge cut". Looked up videos, but this is not how my bun was cut, as far as I can tell. A hinge cut is on a 45° angle through to just before the spine. That seems to be all well and good, but the downward slice is intriguing. Course, I could be wrong and the bun just tore when the filler opened it.
Anyway, hope this is helpful for sub makers.
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Air - yeah that stuff - is a big ingredient - as in they hold a lot of air. Add a fine texture and you have Subway buns. You would need a low (10% at a max) flour -and a good mixer to replicate them. Use your imagination as to what's in them. Enjoy!
Or you could cut some of the bread out of the inside of the bun so it's a little hollow. Some banh mi sandwich makers do it like this.
TomP
Yeah, Tom, I saw an example of that for a sub bun: https://www.youtube.com/watch?v=8PsoJJpQVIM
To tell the truth, I don't see how that wedge of bread would fit back in after the fillings were in place.
It didn't get replaced. Save for more breadcrumbs...
In my video, he put "the top back on". He also claims that is the way Subway used to cut their buns.
Here's the ultimate picture and guide to hoagies - hinge and scoop - you have to see the pictures to appreciate it -
https://www.richardeaglespoon.com/articles/how-to-hoagie
Thanks for looking that up. He even admits, "...and although it pains me to scoop it..."
If that's the way they do it - watch another video. Enjoy!
Haven't done a lot of searching, but so far haven't found anything like the slice in my pictures. I'd like to try it, but don't have any buns.
I recall them (Subway) cutting out a triangle out of the top, filling it and putting the wedge back in over the other ingredients. That was a lot of years ago, I haven't eaten there recently. It seemed to work - held all the ingredients in well.
When I worked at a sandwich shop we would make a small trench in both halves of the bun to fit everything better.
In the centre of the buns?
Yeah, making little canoes out of them. Not too deep, you still want some bread between the ingredients and the crust, but enough so the sandwich would more or less at least fold.
That sounds like the hoagies in Tom's link.