Sourdough Hoagie Rolls
Sourdough Hoagie Rolls. Hoagie, hero, sub, grinder, whatever you call your sandwich, this is a great roll for building your masterpiece.
rolls
Ingredients
- 8 oz Active Sourdough Starter (1 cup)
- 1 tablespoon granulated sugar
- 8 oz warm water (1 cup)
- 12 ½ oz unbleached all purpose flour (2 ½ cups, see note)
- 4 oz milk (½ cup, scalded and cooled to room temperature)
- 7 ½ oz unbleached bread flour (1 ½ cups)
- 2 teaspoons table salt
- cornmeal (for the sheet pans)
Instructions
- In a large mixing bowl or in the bowl of a stand mixer, combine 8 oz Active Sourdough Starter, 1 tablespoon granulated sugar and 8 oz warm water. Add 2 cups (10 oz) of the all purpose flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30 minutes.
- Add 4 oz milk, 7 ½ oz unbleached bread flour and 2 teaspoons table salt then mix to combine. If using a stand mixer, switch to the dough hook. With the mixer running, add the remaining all purpose flour. Knead the dough for 5 minutes until it is smooth and elastic. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper and knead by hand. Turn the dough out onto a floured surface and shape into a smooth ball.
- Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After an hour, working from four corners of the dough (still in the bowl) use your hand to lift the top edge of the dough over into the middle of the dough. Repeat with the other 3 sides then flip the dough over. Every hour or so check on the progress of the dough by folding it over itself in the bowl. After about 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
- Cover the bowl tightly, refrigerate overnight. At this point the dough can be held in the refrigerator for up to 2 days.
- In the morning, take the dough out of the refrigerator. Generously sprinkle 2 half sheet pans with corn meal.
- Turn the dough out onto a lightly floured surface. Without kneading, form the dough into a 12" log. Fold the two ends into the middle then roll back and forth to form a 12” log again. If at any point the dough springs back too much you can give it a 10 minutes rest then continue. Cut the log into 6 equal portions.
- On a lightly floured surface, pat a piece of dough into a 6” oval. Tightly roll the dough from the long side to form a 6" cylinder. Pinch the seam tightly. Using flat hands roll from the center out to form a 10” long roll. Let your hands go over each side to taper the ends of the roll. Set the roll onto one of the prepared pans. Continue forming the other rolls and place 3 on each pan.
- Cover the pans with a damp kitchen towel and set aside in a warm place to rise until doubled in volume (about 2-2 1/2 hours). The rising time will vary based on the temperature of the dough and the ambient temperature. Meanwhile, preheat the oven to 450 °F.
- To create steam in the oven, place a small pan onto the floor of the oven to preheat. If you have them, you can put lava rocks or whiskey rocks into the pan to preheat as well.
- When the rolls are ready to bake brush them lightly with milk. Place the trays in the oven. Pour a 1/4 cup of warm water into the preheated pan on the floor of the oven and immediately close the oven door.
- Bake until the rolls are golden brown, about 15-20 minutes. Turn the trays after 10 minutes to promote even browning. Cool completely on a wire rack before slicing.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can skip the refrigeration step and go ahead and finish the rolls on the same day. I find the flavor, texture and crust is better with an overnight rest.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!