B’s Sandwich Bread

Ingredients

1 bag of tipo “00” flour (2.2 lbs ~6 cups) plus 1/4c for rolling surface 

2 Tbsp Dry Yeast 

3 Tbsp Sugar

2 ½ tsp Sea Salt

2 ½ Cups Warm Water (Between 105-115 degrees) 

½ Cup Olive Oil plus ¼ c to heavy oil pans

Thermometer

KitchenAid Mixer with dough attachment

Bread pan or cookie sheet

 

Instructions

1.      Combine all dry ingredients in the mixer on speed 1

2.      While the dry ingredients are mixing, heat 2 ½ cups of water in the microwave (~1min) until it reaches a temperature in the range of 105-115 degrees F

3.      After the water is at that temperature, slowly add ½ of the water into the mixing bowl with the dry ingredients with the speed at level 1; once the water has started to mix into the dry ingredients, pour the remaining ½ of the water into the bowl to mix 

4.      Add the olive oil into the mixing bowl slowly and once the oil has been absorbed, turn up the speed to level 2 or 3 

5.      Let it mix for 10 minutes.

6.      Once it’s finished mixing, pull all of the dough off the dough hook and cover tightly with press’n seal wrap tightly to keep the air and heat inside 

Place the bowl with the dough in front of the fire place or warm location (not in oven) for ~1 hour or until it has risen ~3-4 inches above the top 1.      edge of the bowl (it should look like a cupcake in the bowl)

2.      Flour the counter 

3.      Turn the oven to 375 degrees

4.      Lightly flour your hands and slowly and carefully pull the dough off the edges of the bowl and pull out of the bowl. Grab the bottom of the dough with one hand while allowing the bread to hang away from your hand to lengthen the dough. Then twist  with the other hand and let it fold over itself onto the floured surface.

5.      Flatten/roll the dough into a circle about ¼-1/2 inch thick all around 

6.      Use a thin and sharp metal object (like a metal spatula) to divide the dough in half 

7.      Drizzle ~1/8 Cup olive oil onto a metal cookie sheet and spread it evenly

8.      Roll the dough like a crescent roll tightly together, fold the ends under the dough and place the loaf on the oiled cookie sheet

9.      Use a sharp serrated knife to slice 3 lines in the top layer of the dough (this will allow the dough to spread out, open up, and rise) 

10.   Put the bread in the oven and bake for 20 minutes

11.   After 20 minutes, check on the bread every 5 minutes until it has a beautiful golden-brown color on the whole outside *don’t overcook or under cook

12.   EAT!

 

B's Bagels:

Flour blend

Total flour = 500 g

• 350 g Tipo 0
• 100 g Tipo 1
• 50 g Semolina

 

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Ingredients

• 300 g warm water

• 7 g instant yeast

• 20 g beetroot sugar

• 10 g honey

• 500 g flour blend

• 10 g salt

• 20 g very soft butter

Boiling water

• Large pot of water

• 1 tbsp baking soda

• 1 tbsp sugar or honey

 

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Dough steps (same process)

1. Mix water + yeast + beet sugar → wait 5 min

2. Add honey + butter

3. Add flour + salt

4. Knead 10 min until smooth

5. Rise 1 hour until slightly puffy

 

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Divide into 16

Total dough ≈ 860–880 g

Divide into 16 pieces ~54–56 g each

This is very Dunkin accurate 👌

 

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Shape

Roll into tight balls.
Poke hole and stretch.

Hole should be 3–4 cm (1.5 in) wide.

Rest 20–30 minutes.

 

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Boil (short boil = Dunkin texture)

Water + baking soda + sugar.

Boil 30 sec per side.

 

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Bake

Bake 220°C / 425°F
for 16–20 minutes

Look for light golden, not dark brown.

 

B's English Muffins

Makes 8–10 thin muffins

Flour blend

Total flour = 450 g

• 315 g Tipo 0

• 90 g Tipo 1

• 45 g Semolina

 

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Ingredients (adjusted for Thomas texture)

• 360 g warm milk (slightly more liquid = more holes)

• 7 g instant yeast

• 12 g beet sugar (Thomas are slightly sweet)

• 10 g honey (tiny hint of sweetness + browning)

• 450 g flour blend

• 8 g salt

• 25 g very soft butter

• ½ tsp lemon juice

• Semolina for dusting

This hydration is intentionally higher → sticky dough = nooks & crannies.

 

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Step 1 — Activate yeast

Mix:

• Warm milk

• Yeast

• Beet sugar

Wait 5 minutes until foamy.

Add:

• Honey

• Butter

• Lemon juice

 

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Step 2 — Mix dough

Add flour + salt.

Knead 6–8 minutes until smooth and stretchy.

Dough should feel:
soft • slightly sticky • elastic
Not stiff. Not dry.

 

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Step 3 — Long fermentation (THE SECRET)

Cover and rise 1.5–2 hrs until doubled.

Then refrigerate overnight (12–24 hrs).

This step is what makes Thomas muffins taste like Thomas.

Do not skip if you want the real vibe.

 

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Step 4 — Gentle shaping

Dust counter heavily with semolina.

Turn dough out without punching down.

Pat to 1.3 cm / ½ inch thick (Thomas are thinner).

Cut circles.

Place on tray dusted with semolina.
Dust tops heavily too.

Rest 60 minutes until very puffy.

They should jiggle when shaken.

 

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Step 5 — Griddle LOW & SLOW

Heat skillet/griddle LOW.

Cook muffins 8–10 minutes per side.

They should slowly turn deep golden brown.
If they brown fast → heat too high.

Optional: finish in 160°C / 320°F oven 5 minutes.

 

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Step 6 — Fork split only

Never cut with knife.

Fork split → toast → butter melts into holes = heaven.

 

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What this version gives you

Very close to Thomas:

• thin profile

• chewy interior

• tons of air pockets

• slightly sweet + faint tang

• crispy griddled crust

Basically homemade Thomas muffins but ✨better ingredients✨.

You are going to LOVE these toasted with butter.