Hoagie Rolls - Revision history

Dlk at 15:36, 8 August 2021

2021-08-08T15:36:47Z

Dlk: /* Kneading (Gluten development) - 5:20 pm to 5:30 pm */

2021-08-08T15:20:34Z

Kneading (Gluten development) - 5:20 pm to 5:30 pm

Dlk: /* Mix the Dough - 5:00 pm to 5:20 pm */

2021-08-08T15:20:18Z

Mix the Dough - 5:00 pm to 5:20 pm

Dlk: /* Ingredients */

2021-08-08T15:14:20Z

Ingredients

Dlk at 17:16, 7 August 2021

2021-08-07T17:16:35Z

Dlk: /* Ingredients */

2021-06-19T19:21:03Z

Ingredients

Dlk: /* Ingredients */

2021-06-19T19:19:36Z

Ingredients

Dlk at 15:06, 14 June 2021

2021-06-14T15:06:13Z

Dlk: /* Directions */

2019-12-31T13:26:00Z

Directions

Dlk at 21:14, 23 September 2019

2019-09-23T21:14:20Z

@@ Line 37: / Line 37: @@
 #Place milk mixture into the mixer, set mixer on low, and add 10g honey, 20g olive oil, and 8g of salt to the mixture.
 #Add 400g of flour to mixer bowl and mix on low until rough dough ball forms and cleans the sides of the bowl.  Knead the dough for 10 minutes.
+#Move dough to an oiled mixing bowl, cover and let rise until doubled in size, 45-60 minutes.
-===Bulk Ferment (1st Ferment) - 5:30 pm to 6:30 pm===
+#Line a half-sheet baking pan with parchment paper.  Dust the paper with cornmeal.
+#Punch the dough down and divide into 4 equal portions, roughly 175 grams each.
-Once done kneading, add the dough to the mixing bowl and cover with plastic wrap. Let rise until doubled in size, about 45-60 minutes though it could take longer depending on the yeast, room/dough temperature..
+#Press and stretch each piece of dough into a rectangle about 8 inches square and 1 inch thick. Tightly roll the dough from the bottom to the top. Press and seal the seam created on the bottom of the roll. Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.  Place rolls on baking sheet.
+#Cover the rolls lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.
-Divide dough + Shape Rolls + Proof (2nd Ferment) - 6:30 pm to 7:40 pm
+#With 15 minutes of proofing left, preheat the oven to 375&deg;F. Place an oven-safe pan or another baking sheet on the bottom rack of the oven.
+#Using a bread lame or a razor, score the rolls with one long slash at a 45-degree angle to allow for oven spring.
-Once doubled in size, punch the dough down and divide into 4 equal portions, roughly 175 grams each.
+#Whisk the egg white and spoonful of water together. Using a brush, lightly spread the egg wash on the exterior of each roll. Sprinkle a little cornmeal over top. (Optional: Sprinkle on other toppings like sesame seeds, or herbs and spices.)
+#Place the rolls into the oven on the middle rack and add 4 to 5 ice cubes to the hot pan on the bottom rack to create steam.
-Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick. Tightly roll the rough from the bottom to the top. Press and seal the seam created on the bottom of the roll. Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.
+#Bake for 10 minutes then rotate the pan. Continue baking for another 8-10 minutes until the crust is golden brown and the internal temperature reaches 200&deg;F.
+#Let cool completely on a wire rack.  These rolls will be at their best the day after baking.
 =Italian Style Long Roll=

@@ Line 37: / Line 37: @@
 #Place milk mixture into the mixer, set mixer on low, and add 10g honey, 20g olive oil, and 8g of salt to the mixture.
 #Add 400g of flour to mixer bowl and mix on low until rough dough ball forms and cleans the sides of the bowl.  Knead the dough for 10 minutes.
 ===Bulk Ferment (1st Ferment) - 5:30 pm to 6:30 pm===

@@ Line 33: / Line 33: @@
 ==Directions==
-===Mix the Dough - 5:00 pm to 5:20 pm===
+#Warm 260g milk in the microwave for about 40 seconds. Ideally, the temperature is between 105-110&deg;F to optimize yeast activity.
+#Add 6g of yeast along with 8g diastatic malt powder to milk and stir to combine. Let stand for 3-5 minutes until light foam surfaces and bubbles are visible.
-Warm 260 g milk in the microwave for about 50 seconds. Ideally, the temperature is between 105-110 F to optimize yeast activity. Add 6 g of yeast along with 8 g diastatic malt powder and stir to combine. Let stand for 3-5 minutes until light foam surfaces and bubbles are visible.
+#Place milk mixture into the mixer, set mixer on low, and add 10g honey, 20g olive oil, and 8g of salt to the mixture.
+#Add 400g of flour to mixer bowl and mix on low until rough dough ball forms and cleans the sides of the bowl.  Knead the dough for 10 minutes.
 ===Kneading (Gluten development) - 5:20 pm to 5:30 pm===

@@ Line 4: / Line 4: @@
 {|
-|align=right|60g
+|align=right|260g
 |1% milk (You could use a mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.)
 |-

← Older revision		Revision as of 17:16, 7 August 2021
Line 1:		Line 1:
		+	=Hoagie Rolls=
		+
		+	==Ingredients==
		+
		+	{\|
		+	\|align=right\|60g
		+	\|1% milk (You could use a mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.)
		+	\|-
		+	\|align=right\|6g
		+	\|instant dry yeast (1 packet)
		+	\|-
		+	\|align=right\|8g
		+	\|Diastatic Malt powder (optional)
		+	\|-
		+	\|align=right\|400g
		+	\|Bread Flour (all-purpose works too)
		+	\|-
		+	\|align=right\|10g
		+	\|Honey (or sugar)
		+	\|-
		+	\|align=right\|20g
		+	\|Olive Oil
		+	\|-
		+	\|align=right\|8g
		+	\|Salt
		+	\|-
		+	\|align=right\|
		+	\|Egg wash: 1 egg white + spoonful of water
		+	\|-
		+	\|align=right\|
		+	\|Cornmeal for sprinkling
		+	\|}
		+
		+	==Directions==
		+	===Mix the Dough - 5:00 pm to 5:20 pm===
		+
		+	Warm 260 g milk in the microwave for about 50 seconds. Ideally, the temperature is between 105-110 F to optimize yeast activity. Add 6 g of yeast along with 8 g diastatic malt powder and stir to combine. Let stand for 3-5 minutes until light foam surfaces and bubbles are visible.
		+
		+	Note: Proofing the yeast is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
		+
		+	Meanwhile, add 400 g flour, 10 g honey, 20 g olive oil, and 8 g of salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. Cover with plastic wrap and let rest for 15 minutes.
		+
		+	Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start kneading.
		+
		+	===Kneading (Gluten development) - 5:20 pm to 5:30 pm===
		+
		+	Once rested, turn the dough out onto a clean counter and knead for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading. Knead the dough until it is completely smooth and no longer sticky.
		+
		+	After kneading the dough, cut off a piece and test for gluten development by carefully stretching the dough very thin to check for a see-through 'window' before tearing.
		+
		+	Note: The gluten window test is the key to understanding if the flour has been hydrated enough which is how gluten is developed. If the dough tears before getting to a slightly translucent window continue kneading for another couple of minutes.
		+
		+	===Bulk Ferment (1st Ferment) - 5:30 pm to 6:30 pm===
		+
		+	Once done kneading, add the dough to the mixing bowl and cover with plastic wrap. Let rise until doubled in size, about 45-60 minutes though it could take longer depending on the yeast, room/dough temperature..
		+
		+	Divide dough + Shape Rolls + Proof (2nd Ferment) - 6:30 pm to 7:40 pm
		+
		+	Once doubled in size, punch the dough down and divide into 4 equal portions, roughly 175 grams each.
		+
		+	Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick. Tightly roll the rough from the bottom to the top. Press and seal the seam created on the bottom of the roll. Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.
		+
		+	Note: For shaping, just take a look at the video, it's hard to explain in words.
		+
		+	Evenly sprinkle cornmeal on two baking sheets. Shape each hoagie roll and place 2 on each baking sheet. Cover lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.
		+
		+	===Oven set up - 7:25 pm to 7:40 pm===
		+
		+	With 15 minutes of proofing left, preheat the oven to 375 F. Place an oven-safe pan or another baking sheet on the bottom rack of the oven.
		+
		+	Note: Ice will be dropped on the hot pan to help create a steamy environment for better oven spring.
		+
		+	===Bake - 7:40 pm to 8:00 pm===
		+
		+	Using a razor or really sharp knife, score the hoagie rolls with one long slash at a 45-degree angle to allow for oven spring.
		+
		+	Whisk the egg white and spoonful of water together. Using a brush, lightly spread the egg wash on the exterior to gives us a better crust. Sprinkle a little cornmeal over top. Note: At this point, you can sprinkle on toppings like sesame seeds, or herbs and spices if you would like.
		+
		+	Place the rolls into the oven on the middle rack and toss in 4 to 5 ice cubes on the hot pan on the preheated pan which will create steam.
		+
		+	Bake for 10 minutes then rotate the pan. Continue baking for another 8-10 minutes until the crust is golden brown and the internal temperature reaches 200 F.
		+
		+	Let cool completely on a wire rack. I actually like to store these in a plastic bag for 1 day before making a hoagie.
		+
	=Italian Style Long Roll=		=Italian Style Long Roll=

@@ Line 16: / Line 16: @@
 |-
 |align=right|5
-|grams of amylase enzyme (5g)
+|grams of amylase enzyme (5g is way too much, made rolls turn into into "gummy slop with a crust")
 |-
 |align=right|4-5

@@ Line 58: / Line 58: @@
 |tbsp olive oil, plus more to brush on top of rolls
 |-
-|align="right"|435
+|align="right"|460
 |g flour, plus more for dusting counter
 |-

← Older revision		Revision as of 15:06, 14 June 2021
Line 1:		Line 1:
		+	=Italian Style Long Roll=
		+
		+	==Ingredients==
		+	{\|
		+	\|align=right\|1
		+	\|packet of yeast
		+	\|-
		+	\|align=right\|2
		+	\|tablespoons of sugar (25g)
		+	\|-
		+	\|align=right\|1
		+	\|cup of warm water (240g)
		+	\|-
		+	\|align=right\|½
		+	\|cup of warm milk (120g)
		+	\|-
		+	\|align=right\|5
		+	\|grams of amylase enzyme (5g)
		+	\|-
		+	\|align=right\|4-5
		+	\|cups of flour (553g)
		+	\|-
		+	\|align=right\|2
		+	\|tablespoons of salt (shouldn't this be teaspoons?)
		+	\|}
		+
		+	==Directions==
		+
		+	#In a bowl, combine the yeast, sugar, water, milk, and the amylase enzyme. Let this bloom for about 20 - 30 minutes.
		+	#In a mixer, add in the flour and salt and let that combine. Add in the bloomed yeast mixture and mix on low for 2 minutes
		+	#Let the dough rest for 15 minutes.
		+	#Turn your mixer back on low and knead for another 15 minutes.
		+	#Take the dough out of the mixer and gives it the final knead and shape it into a bowl.
		+	#Place your dough into an oiled bowl, rise and ferment overnight in the fridge.
		+	#The next morning, take your dough out of the fridge and divide into 4 pieces and shape your long rolls.
		+	##Roll or press dough out into a 8x8" square. Roll up tightly into a log, keeping the ends neatly tucked in as you go. Roll logs out to 10-12". Place rolls on half-sheet pan sprinkled with cornmeal.
		+	#Let your long rolls proof for 1 -2 hours.
		+	#Preheat your oven to 400 degrees Fahrenheit and place an oven-safe pan into the oven.
		+	#Wisk together one egg white and one tablespoon of water. Brush tops of rolls with the egg wash, slash tops the long way, and sprinkle with cornmeal.
		+	#Place half-sheet into oven and add some ice cubes to the oven-safe pan to help to create steam. Bake your long rolls for 20 minutes or until golden brown.
		+
		+	Source: Mike Greenfield - Pro Home Cooks
		+
		+	=Hoagie Rolls=
		+
	==Ingredients==		==Ingredients==
	{\|		{\|

← Older revision		Revision as of 13:26, 31 December 2019
Line 35:		Line 35:

	__NOTOC__		__NOTOC__
		+	[[Category:Food]]
		+	[[Category:Recipes]]

@@ Line 1: / Line 1: @@
 ==Ingredients==
 {|
-|align="right"|4
+|align="right"|1
-|tsp sugar
+|tbsp + 1 tsp sugar
 |-
 |align="right"|1 1/2