Italian sandwich roll recipe needed

[dhardt]

I used to work at Nappi's Bakery in Portland Maine.
The quintessential Italian Sandwich Bread bakery in the southern Maine area.

The trick to the crust is to spray it with water before the proofing and after the proofing. The water for moistening and the water used in the dough was very well filtered also.
(note: after the proofing the dough ropes should be touching each other to the point of rising upward (not outward.)

A full size bakers sheet should hold 15 ropes (I think. It has been 20+ years) They were bagged in 6's and the division per pan was not even.

As to the recipe, it was a family secret.

There is no other bread like that in the world.

[Kathleen]

Originally Posted by dhardt

I used to work at Nappi's Bakery in Portland Maine.
The quintessential Italian Sandwich Bread bakery in the southern Maine area.

The trick to the crust is to spray it with water before the proofing and after the proofing. The water for moistening and the water used in the dough was very well filtered also.
(note: after the proofing the dough ropes should be touching each other to the point of rising upward (not outward.)

A full size bakers sheet should hold 15 ropes (I think. It has been 20+ years) They were bagged in 6's and the division per pan was not even.

As to the recipe, it was a family secret.

There is no other bread like that in the world.

Thanks for sharing and welcome to DC!