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Author Topic: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly  (Read 3931 times)

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Offline norma427

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I tried to make pepperoni bread like Sarcone's Bakery this morning.  I found it interesting that although the dough fermented pretty much since Saturday when I purchased the pizza dough balls, the dough ball was still kind of dry.  I rolled the dough ball out and it rolled and stretched well, but should have rolled to make the skin longer.  Two pepperoni breads were made from the one dough ball.  The taste of the pepperoni bread was very much like Sarcone's Bakery pepperoni bread.  I found it interesting that the pepperoni bread gets softer as it cools.  I know my pizza dough wouldn't do that.  I am also curious as why the dough ball smelled so yeasty, but didn't bubble at all on the top when baking.  There was no sign of any fermentation bubbles on top of the dough ball either.  While rolling, not much of any fermentation bubbles could be seen if any.  Does anyone know what kind of formulation would produce a dough like that?

I am almost satisfied with the pepperoni bread this morning, but now to find a formulation to try of my own.

Norma
« Last Edit: August 19, 2013, 11:19:18 AM by norma427 »

Offline norma427

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #1 on: August 19, 2013, 11:18:25 AM »
I forgot to mention in my last post that I didn't seal the edges well enough.

Norma

Offline norma427

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #2 on: August 22, 2013, 09:11:58 AM »
This was the next attempt at pepperoni bread with a Sarcone's frozen dough ball.  The dough on the top of the finished pepperoni roll didn't bubble at all.  I didn't have a lot of time to prepare this pepperoni roll and the dough ball sat out for longer than I wanted.  The dough when rolling felt drier than what I am used to using, but it did stretch well when I tried to stretch it by hand.  I think I rolled too thin for this attempt.  I am not sure if I want to use the last frozen dough ball to make a pizza or do more tests on it.

I wanted to try out one of my dough balls to do the same thing, but didn't find time to do that.

Norma

Offline norma427

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #3 on: September 10, 2015, 09:39:19 AM »
I decided to try another attempt at making pepperoni bread like Sacrone's Bakery at 9th St. Italian Market this past Tuesday.  Some of the photos of the pepperoni bread from Sacrone's are posted at  Reply 80 (second photo down) http://www.pizzamaking.com/forum/index.php?topic=19792.msg273720#msg273720 and at Reply 82 (last photo down) http://www.pizzamaking.com/forum/index.php?topic=19792.msg273724#msg273724 I also posted some photos at Reply 83 and 84 http://www.pizzamaking.com/forum/index.php?topic=19792.msg273726#msg273726 and http://www.pizzamaking.com/forum/index.php?topic=19792.msg273728#msg273728

I took two frozen dough balls along to market.  The one dough ball was left out to defrost.  I have no idea how much dough Sacrone's uses to make their pepperoni rolls.  I cut one regular size dough ball in half and then rolled it.  The pepperoni was put on one side of the dough and then it was rolled up.  A piece of the dough was cut off at the end of the roll.  Then the roll was put into a lightly greased Detroit style pan.  The dough was then proofed and then oil was brushed on the top.  When the dough was baking more oil was brushed on the roll because it didn't appear to be getting brown enough. 

Since I can't turn my oven at market down to try an attempt on the pepperoni bread, the bottom appeared to be browning a lot more than the top.  The pepperoni roll was then taken out of the pan and put on a Lloyd's disk and put back into the top deck of the oven.

After the pepperoni bread was cooled down mostly all of the way it was put into a plastic bag. 
When the pepperoni roll was cut, I saw I didn't put nearly enough pepperoni on the dough before rolling.  I also think it wouldn't have had to roll the dough up as many times as I did.  The pepperoni bread was soft like Sacrone's.  Maybe another another attempt is in order.  Part of the pepperoni roll is still soft today.

If anyone has any suggestions as what I should try differently let me know.  I really don't think the proof would have been needed but don't know.

Norma   

Offline norma427

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #4 on: September 10, 2015, 09:42:30 AM »
Norma

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Offline wolver

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #5 on: September 16, 2015, 01:50:20 AM »
 :drool: :drool: :drool:
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Offline norma427

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #6 on: October 28, 2019, 08:11:42 PM »
Back to trying to make pepperoni bread.  Thanks so much Walter and Thom from Thom's bread for all of the tips to try!  :chef: :chef:

Norma
« Last Edit: October 28, 2019, 08:15:45 PM by norma427 »

Offline norma427

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #7 on: October 28, 2019, 08:13:30 PM »
Norma

Offline waltertore

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #8 on: October 28, 2019, 10:51:57 PM »
Looks great Norma!  I bet you sell them all quick.  I am going to make some tomorrow for the heck of it.  I got to find my rolling pin...  Walter
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Offline norma427

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #9 on: October 29, 2019, 06:43:23 AM »
Looks great Norma!  I bet you sell them all quick.  I am going to make some tomorrow for the heck of it.  I got to find my rolling pin...  Walter

Walter,

Thanks again for your help!  Not sure I understand why the crust and bottom are somewhat hard, but then get soft after cooling, but am guessing because oil was applied to pan and tops.  Might just let customers taste them today.  Would like to add hard cheese to see how that works out.  Sarcone's pepperoni rolls have somewhat of a sweet taste, but mine didn't.  Not sure how to achieved that somewhat sweet taste.

Good luck with yours!  Since you are already a bread baker, yours should turn out great.  Good luck in finding your rolling pin.   :)  I used my heavy duty one.  The dough rolled out nicely.

Norma

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Offline TMB

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #10 on: October 29, 2019, 09:24:10 AM »
Those look very good!   When I make mine (father's recipe)  I roll mine out flat add pepperoni then roll so it looks like a breakfast roll swriled then let rise and bake

ill try to find pictures 
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Offline HansB

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #11 on: October 29, 2019, 03:37:29 PM »
Norma, you've inspired me to try this. What oven temp do you recommend?
Hans

Offline jsaras

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #12 on: October 29, 2019, 04:03:26 PM »
Norma

Looks like you nailed it.  Now you have to move on and find something difficult for you to do :-D
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Offline norma427

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #13 on: October 29, 2019, 10:17:44 PM »
Those look very good!   When I make mine (father's recipe)  I roll mine out flat add pepperoni then roll so it looks like a breakfast roll swriled then let rise and bake

ill try to find pictures

TMB,

Yes find some photos. Sure would be interested in them!

Norma

Offline norma427

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #14 on: October 29, 2019, 10:18:44 PM »
Norma, you've inspired me to try this. What oven temp do you recommend?

Hans,

I used 375 degrees F in the 1/4 size convection oven.  Can't wait to see your results.   :)

Norma

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Offline norma427

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #15 on: October 29, 2019, 10:19:37 PM »
Looks like you nailed it.  Now you have to move on and find something difficult for you to do :-D

Jonas,

Didn't nail the pepperoni bread yet.  Need more time.

Norma

Offline TMB

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #16 on: October 30, 2019, 08:21:07 AM »
Yes find some photos. Sure would be interested in them!

Here you go, sorry took so long I'm recovering from rotator cuff and bicep surgery  :(

Not my best work but you get the idea ;)


Thie was a Low Carb version of my pepperoni bread
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Offline HansB

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #17 on: October 30, 2019, 08:50:02 AM »
First try was a bust! The crust was too hard and chewy. I used pizza formula. I think letting them proof after forming would have helped. I did like the little but of brushed on tomato paste, parm and oregano. Doing another batch using an Italian Bread formula today to make it closer to a roll.
Hans

Offline TMB

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #18 on: October 30, 2019, 08:55:31 AM »
Hans, bread dough seems to be the best.   Pizza dough does not rise enough IMHO :D
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Offline HansB

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Re: Trying to make Pepperoni Bread like Sarcone's Bakery in Philly
« Reply #19 on: October 30, 2019, 09:08:39 AM »
Hans, bread dough seems to be the best.   Pizza dough does not rise enough IMHO :D

That's what I was thinking. Proof may have helped. I'll post bread formula results later.
Hans

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