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Very good! I left them in the oven too long, and they developed a fantastic crust! The crumb was perfect for Hoagies, tender and moist. The crunchy ones we are going to eat as frengh bread, and I will make another batch for my Roast beef au jus! A tiny bit too salty, so i will cut that by 1/4 tsp. and I will set the timer so I get a softer crust. One thing, though, I would NOT use a ceramic dish to create steam. I tmay crack! Use a cast iron skillet that you no longer use( it will rust). I use a broiler pan filled with lava rocks.

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pammyowl May 17, 2011

A good basic recipe. My dough took a lot longer to proof. It took over 90 minutes the first rise and 45 the second rise, and I used the recommended amount of yeast. I decreased the salt by 1/4 tsp, but realized that probably wasn't necessary to do. I will make the hoagies small and flatter next time so it's a little easier to bite into the sandwich.

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lilcritta2 July 23, 2011
French Hoagie Rolls