These are the best sub buns I’ve ever had or made. It’s pretty much from the King Arthur website, but I do not make the “overnight” starter. I do use my sourdough starter (which I feel has more flavor) and I did leave it in the refrigerator for two days to allow these flavors to develop.
From the masters themselves King Arthur Flour Italian Sub Buns
Super simple ingredients though. Sourdough starter, yeast, salt, flour.
Mix them up really nicely. A stand mixer makes this fast & easy. The dough should look like the above.
I place it in an oiled bag and put in the refrigerator overnight (at the very least) and for up to a week. The yeast that I use is Saf Instant Premium (every time) because it can stand up to the abuse of being refrigerated for several days then brought back up to temp. It’s super dependable, and the last thing you need is your yeast to fail on you.
After bringing out of the refrigerator (and depending on my timeline) I will typically bring the bag of dough up to a warm temperature by placing it in a bag of very warm (but still not so hot that it burns your hands) water.
Then, form into 2 long buns (or if you’re making smaller subs, 4. It’s all about what your fillings are that day!) Allow to rise until doubled in size, and use a bread lame to slice down the middle. Having a good
I do use a sub bun mold (and truth be told, I’ll likely buy a metal one because this one is a little too flimsy) for rising to keep them somewhat straight, although as you can see…mine aren’t. I guarantee you, still delicious.
You want to give them a good score right before they go in the oven. The reason for this is that if you don’t, your bread won’e have the proper oven spring, or it will bust out someplace you don’t want it to (at a seam usually). It’s really worth it to invest in a decent bread lame (I was using just new razor blades every time, but once I got the bread lame I couldn’t believe how much better it was). Duh, Angela. Don’t use a hammer as a screwdriver. I use this bread lame.
And bake in a preheated 425 degree Fahrenheit oven for about 25 minutes, until internal temperature is 190 degrees.
AND THEY WERE AMAZING…the grand finale on this being published in 2 days.
Italian Sub Buns
- 1 cup sourdough starter fed or unfed.
- 2 teaspoons instant yeast
- 2/3 cup water
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons salt
- Combine all ingredients and knead in a stand mixer for about 5 minutes. Transfer to an oiled bag and refrigerate at least overnight (3 days to a week is better). Bring bag to warm temperature by holding the bowl in warm water. Form into 2 to 4 buns depending on what your filling is. Allow to rise until nearly doubled (usually an hour but depends on your room temperature). Score with a bread lame and place in a preheated 425 degree Fahrenheit oven for 22 to 25 minutes, or until the internal temperature is 190 degrees Fahrenheit.