📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Made this today and everyone said it was fantastic. I did one thing different though. Instead of making a poolish, I used my sourdough starter. They're interchangeable, so I figured why not. Came out really nice. Now I'm getting requests to make hamburger buns out of it.
I have been scouring YT for awhile to find a good recipe for Muffaletta bread and yours is one of the only ones out there. Thank you very much for this. Your channel is now one of my favorite bread/baking channels.
I made this loaf, as well as another more traditional muffuletta same-day rise recipe. This is by far the winner and is wonderfully balanced in size, taste, complexity, etc. It worked perfect for n'awlins style muff when stuffing with genoa, mortadella, ham, hot cap, cheeses and hm olive salad. I did manage to bake the dough within the ring of a spring form pan so that the sides had the desired shape and height for a uniform horizontal slice. Thanks for posting this, makes a beautiful and legit bread
Prepped the dough last night - decided to skip the preferment, instead I applied no-knead and 18-hr cold-bulk ferment techniques - shaped and then about 1.5hr final proof - yowsa - this baked beautifully and was superb when used for a Muffuletta sandwich: olive oil, olive spread and many layers of mortadella, provolone, salami, sopressetta,, swiss cheese, cappocollo - what a sandwich!! (#294) - Photos have been posted
I've been making muffluetta for a while now and have it dialed in for me. Instead of poolish, I hold back 10% of the previous dough and add it to the today's dough. I also use more milk than water, and 30 grams of Greek yogurt +24 hour fermention.(for the sour dough flavor) Mr. Chainbaker, you've been a hugh help in my bread journey, thanks from Texas.
This is very similar to a loaf that’s popular in my hometown of Newark, NJ. It’s called “Pizza Bread”, a 9” round, hole in the middle, made probably with pizza dough, no egg wash. Also developed by Italian Americans, and used for a sandwich, Italian Style Hot Dogs. You may Search on here for the hot dog sandwich to see the bread. Home bread bakers could never find a recipe for this great sandwich bread, so assumed it’s made with pizza dough, hence, the name. I’m making both today, bread and hot dogs with potatoes, peppers & onions. Yum!
Hi & thanks for this recipe! I'm going to try it, but need a clarification on the recipe first. Are the poolish ingredients pulled from the main dough ingredients? Or, do you create the poolish & then add the main dough ingredients from your list to the poolish? Thanks so much & love your channel!
Hi Bob! I have done all the maths so you don't have to. Make the poolish as per recipe and then add the remaining ingredients to it. Let me know how it turns out :)
Perfect! I've been searching for a simple Muffuletta recipe. I was thinking these were beer-based. Thanks CharlieBud! Any chance you've got a great recipe for authentic Schiacciata too? Subscribed, and thanks again!
Hey! Thank you :) and welcome to the channel! The beer version sounds interesting. I have to look that up. I am definitely planning to make a schiacciata video in the coming months. Until then I do have various ciabattas, focaccias and pizzas on my channel :)
Charlie, could I skip the poolish, use an overnight cold-bulk ferment process, shape and then the cold final proof? Or is that just too much? Trying to sneak in another recipe for the year 😊
@@ChainBaker Thank you for the response - will start on that this morning - then I might be able to bake late evening tomorrow - for my “just me” New Year’s Eve celebration!!
I've never eaten there, but googling it does show me pictures of something that looks quite similar for sure. But then again the texture might be different. Give it a go and see. Tell me how it compares because I'm curious :)
I tried making the poolish as directed, but 10 hours later mine looked nothing like yours. It had about a 1 inch layer of water sitting on top and it was runny and soupy. I used the proper measurements. It didn't appear to rise or anything either.
Perhaps it was a bit warm in your kitchen? Or was the water a bit warmer in the poolish. Usually, when a preferment ends up with a layer of liquid on top it means that it's over fermented.
@@ChainBaker Over fermentation sounds like the culprit. I was hoping that I had a long enough window in creating the poolish. Thanks so much for your speedy reply. I'll give it another try.
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Made this today and everyone said it was fantastic. I did one thing different though. Instead of making a poolish, I used my sourdough starter. They're interchangeable, so I figured why not. Came out really nice.
Now I'm getting requests to make hamburger buns out of it.
Lovely bread, and one of the finest sandwiches in the world.
I have been scouring YT for awhile to find a good recipe for Muffaletta bread and yours is one of the only ones out there. Thank you very much for this. Your channel is now one of my favorite bread/baking channels.
Thank you 🙏😊 I'm on a mission to bake all the breads so hopefully you will be able to find some more recipes here which are nowhere else :)
I made this loaf, as well as another more traditional muffuletta same-day rise recipe. This is by far the winner and is wonderfully balanced in size, taste, complexity, etc. It worked perfect for n'awlins style muff when stuffing with genoa, mortadella, ham, hot cap, cheeses and hm olive salad. I did manage to bake the dough within the ring of a spring form pan so that the sides had the desired shape and height for a uniform horizontal slice. Thanks for posting this, makes a beautiful and legit bread
That sounds so good 🤤 the spring form is a great idea. I might try that in the future. I'm glad you enjoyed it. On to many more great loaves :)
Prepped the dough last night - decided to skip the preferment, instead I applied no-knead and 18-hr cold-bulk ferment techniques - shaped and then about 1.5hr final proof - yowsa - this baked beautifully and was superb when used for a Muffuletta sandwich: olive oil, olive spread and many layers of mortadella, provolone, salami, sopressetta,, swiss cheese, cappocollo - what a sandwich!! (#294) - Photos have been posted
I've been making muffluetta for a while now and have it dialed in for me. Instead of poolish, I hold back 10% of the previous dough and add it to the today's dough. I also use more milk than water, and 30 grams of Greek yogurt +24 hour fermention.(for the sour dough flavor)
Mr. Chainbaker, you've been a hugh help in my bread journey, thanks from Texas.
Sounds nice! Cheers, Gary ✌️😎
This is very similar to a loaf that’s popular in my hometown of Newark, NJ. It’s called “Pizza Bread”, a 9” round, hole in the middle, made probably with pizza dough, no egg wash. Also developed by Italian Americans, and used for a sandwich, Italian Style Hot Dogs. You may Search on here for the hot dog sandwich to see the bread. Home bread bakers could never find a recipe for this great sandwich bread, so assumed it’s made with pizza dough, hence, the name. I’m making both today, bread and hot dogs with potatoes, peppers & onions. Yum!
Hi & thanks for this recipe! I'm going to try it, but need a clarification on the recipe first. Are the poolish ingredients pulled from the main dough ingredients? Or, do you create the poolish & then add the main dough ingredients from your list to the poolish? Thanks so much & love your channel!
Hi Bob!
I have done all the maths so you don't have to. Make the poolish as per recipe and then add the remaining ingredients to it. Let me know how it turns out :)
Perfect! I've been searching for a simple Muffuletta recipe. I was thinking these were beer-based. Thanks CharlieBud! Any chance you've got a great recipe for authentic Schiacciata too? Subscribed, and thanks again!
Hey! Thank you :) and welcome to the channel!
The beer version sounds interesting. I have to look that up. I am definitely planning to make a schiacciata video in the coming months. Until then I do have various ciabattas, focaccias and pizzas on my channel :)
Charlie, could I skip the poolish, use an overnight cold-bulk ferment process, shape and then the cold final proof? Or is that just too much? Trying to sneak in another recipe for the year 😊
That should work just fine :)
@@ChainBaker Thank you for the response - will start on that this morning - then I might be able to bake late evening tomorrow - for my “just me” New Year’s Eve celebration!!
@LanSmith-LovetoBake tasty treats is all we need 😁
This is next on my list to try - I acquired a 5lb chunk of Mortadella (don't ask 😋) - I suppose it's Giant Muffuletta sandwich time!!!
Is this close to the bread that Schlotsky's franchises use in their sandwiches?
I've never eaten there, but googling it does show me pictures of something that looks quite similar for sure. But then again the texture might be different. Give it a go and see. Tell me how it compares because I'm curious :)
I tried making the poolish as directed, but 10 hours later mine looked nothing like yours. It had about a 1 inch layer of water sitting on top and it was runny and soupy. I used the proper measurements. It didn't appear to rise or anything either.
Perhaps it was a bit warm in your kitchen? Or was the water a bit warmer in the poolish. Usually, when a preferment ends up with a layer of liquid on top it means that it's over fermented.
@@ChainBaker Over fermentation sounds like the culprit. I was hoping that I had a long enough window in creating the poolish. Thanks so much for your speedy reply. I'll give it another try.
How do I print the recipe?
You can copy the text and paste it into a word document and print it that way 👍
Scroll down in comments, find "get recipe" (click) then click near bottom where it says "print" in two places
Some authentic ingredients.......except for the TOMATOES and the LETTUCE which are never used in the authentic New Orleans muffaletta.
👍