This was only my second attempt making hoagie rolls so I have by no means master them but here’s my recipe:
100% King Arthur Special Patent Flour (or bread flour)
65% cold water
3.1% salt
2% sugar
7% lard
1% yeast
24 hour bulk ferment at room temp before dividing into 200g balls. Rest for 1 hour then roll. Final proof 2-3 hours then baked on a pizza stone at 500°F, spraying with water every three minutes until golden brown.
by SixPathsOfWin
9 Comments
Been looking for a hoagie roll recipe a long time. How’d they taste?
I realize it’s not the right sub for this question, but while you are here… did you buy the beef shaved or do you have a good way to do it yourself? I tried the partial freeze thing one time but it didn’t work well for me.
The rolls looks fantastic. I made some hoagie rolls this weekend and they didn’t have fat in them like you have. I need to try that next time as mine turned out tougher than I was hoping for.
Showoff… that looks tasty AF
Maybe I’m a novice but idk how what you posted is a recipe. You listed put percentages.
Did you stretch and fold or no? Just mix then straight to bulk fermentation?
How did you shape? I still have to work on my sub roll shaping.
I’ve got everything else down but I cannot for the life of me get a good hinge. Slice the rolls as carefully as I can and they still split apart with as I fill them. Any tips?
24 hours at room temp? How is that not insanely over-proofed?
Sandwich looks spectacular tho
How did you get the sesame seeds to stick?