Hoagie Rolls

Hoagie Rolls

Ingredients

260g	1% milk (You could use a mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.)
6g	instant dry yeast (1 packet)
8g	Diastatic Malt powder (optional)
400g	Bread Flour (all-purpose works too)
10g	Honey (or sugar)
20g	Olive Oil
8g	Salt
	Egg wash: 1 egg white + spoonful of water
	Cornmeal for sprinkling

Directions

1. Warm 260g milk in the microwave for about 40 seconds. Ideally, the temperature is between 105-110°F to optimize yeast activity.
2. 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.
3. Place milk mixture into the mixer, set mixer on low, and add 10g honey, 20g olive oil, and 8g of salt to the mixture.
4. 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

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

Ingredients

1	packet of yeast
2	tablespoons of sugar (25g)
1	cup of warm water (240g)
½	cup of warm milk (120g)
5	grams of amylase enzyme (5g is way too much, made rolls turn into into "gummy slop with a crust")
4-5	cups of flour (553g)
2	tablespoons of salt (shouldn't this be teaspoons?)

Directions

1. In a bowl, combine the yeast, sugar, water, milk, and the amylase enzyme. Let this bloom for about 20 - 30 minutes.
2. 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
3. Let the dough rest for 15 minutes.
4. Turn your mixer back on low and knead for another 15 minutes.
5. Take the dough out of the mixer and gives it the final knead and shape it into a bowl.
6. Place your dough into an oiled bowl, rise and ferment overnight in the fridge.
7. The next morning, take your dough out of the fridge and divide into 4 pieces and shape your long rolls.
   1. 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.
8. Let your long rolls proof for 1 -2 hours.
9. Preheat your oven to 400 degrees Fahrenheit and place an oven-safe pan into the oven.
10. 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.
11. 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

1	tbsp + 1 tsp sugar
1 1/2	tsp salt
1 1/3	cups warm water
2	tbsp olive oil, plus more to brush on top of rolls
460	g flour, plus more for dusting counter
2 1/4	tsp active dry yeast (1 envelope)
	Cornmeal for sprinkling on lined baking sheet and on top of rolls

Directions

1. Place sugar, salt, water and 2 tbsp olive oil in the bowl of an Ankarsrum mixer and mix at medium-low speed until sugar and salt are dissolved.
2. Add half of the flour and mix until a "donut" forms in the bottom of the mixer. Sprinkle yeast onto the "donut" while continuing to mix. Continue mixing until yeast is well combined (roughly 30 seconds.)
3. Slowly add the rest of the flour, adjusting the mixer roller pressure to build a loose, sticky dough. A dough ball will not completely form, the dough will continue to stick to the bottom of the mixer bowl and may surround the mixer's roller. Mix (knead) for ten minutes.
4. Lightly flour the counter top and your hands. Turn the dough out onto the counter. Knead the dough by hand a few times, incorporating flour from the countertop to reduce the stickiness of the dough ball. The dough should still be sticky, but not so much that dough tears away from the ball and sticks to your hands.
5. Transfer the dough into an oiled bowl, cover with a damp cloth and set aside to rise in a warm, draught-free place for one hour or until the dough has doubled.
6. Line a half baking sheet with parchment paper. Sprinkle the parchment paper with cornmeal.
7. Turn the dough out onto a lightly floured countertop. Punch down dough and form back into a ball. Divide dough into six equal pieces, approximately 132g each. Using your hands, form each piece into an 8-10" hot dog-shaped log by rolling it on the counter. Space the dough logs equally side-by-side along the lined half sheet. They will run up against each other as they rise but can easily be separated (torn apart) after baking. Brush the tops of the rolls with olive oil and sprinkle with cornmeal. Cover the half sheet with a damp cloth. Set aside to rise in a warm, draught-free place for 1 hour or until rolls have risen to the desired size.
8. Preheat oven to 375°F. Bake rolls for 18 minutes. The tops should only brown slightly. The internal temperature should be 200°F.
9. Remove rolls from half sheet and place on a cooling rack. Allow to cool slightly before use. Extra rolls can be cooled completely, then placed in a plastic bag and frozen until needed.