Sourdough Hoagie Rolls
Turn your basic sourdough into hoagie rolls.(sourdough starter recipe not included)
Equipment
Ingredients
- 200 grams Sourdough Starter fed in last 12 hours
- 20 grams Salt
- 900 grams Unbleached Flour
- 650 grams Water room temperature
Instructions
- Combine ingredients (with a dutch whisk) in a large bowl. Once fully incorporated into a wet shaggy dough, cover with a bowl cover (or kitchen towel).
- After 1 hour, do the first set of stretch and folds. Using your hands, pull the dough from one side of the bowl, straight up and then fold over the top. Rotate the bowl a quarter turn and repeat until you have made 2 full turns of the bowl (8 stretch and folds total). Cover bowl again and repeat 2 more times at one hour intervals.
- Leave the dough to continue to proof (bulk ferment) for 10-15 hours more.
- Preheat oven to 460degF
- Turn dough out on to a floured surface. Roll and form into a round shape. Use a bench scraper to divide the dough instead to 8 equal pieces. Shape the dough into elongated roll shapes. Cover with towel until oven has reached temperature.
- Carefully place shaped dough on parchment covered baking sheet. Bake for 40 minutes.
- Remove from the oven and carefully transfer the bread to a cooling rack.
- Let the bread cool for at least an hour before cutting. (4 hours is better)
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