Jimmy John’s Bread Recipe

Here is a Jimmy John’s-inspired bread recipe that you can easily make at home. It has a soft, chewy interior and a lightly crisp exterior, which is perfect for sandwiches.

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Equipment

Perforated Baguette Mold

Ingredients

▢ 360 g bread flour
▢ 5.9 g salt about 1 ½ teaspoons
▢ 12 g sugar about 1 tablespoon
▢ 8 g active dry yeast about 2 ¼ teaspoons
▢ 245 ml warm water 110°F/43°C
▢ 15 g olive oil about 1 tablespoon

Instructions

Activate the Yeast

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top. Let sit for 5-10 minutes until frothy. Make sure your yeast is bubbly and active so that your bread will rise perfectly!

Mix the Dough

In a large mixing bowl, combine the bread flour and salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5-6 minutes. Make sure to scrape the sides of the bowl if mixing by hand.

First Rise

Place the dough in a lightly oiled bowl, turning to coat the sides of the bowl. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.

Shape the Loaves

Punch down the dough and divide it into 2(450g) for large loaves, or 6(150g) for small loaves.
Roll each piece into a log. Place them onto a perforated baguette mold or a baking sheet lined with parchment paper.

Second Rise

Cover the shaped loaves with a kitchen towel and let them rise for another 45 minutes until puffy and nearly doubled in size.

Bake to Golden Brown

Preheat your oven to 375°F (190°C). Lightly spritz with water to create steam anPplace the loaves in the oven and bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Cool the Bread
Transfer the loaves to a wire rack to cool. This ensures the crispy crust stays intact.

Notes

Storage: Store at room temperature in a paper bag for up to 2 days. For longer storage, freeze tightly wrapped loaves for up to 3 months.

Leftover Bread Tip: If you have leftover loaves, use them to make garlic bread by brushing with butter and garlic, then toasting lightly.