French Hoagie Rolls
photo by Linajjac
- Ready In:
- 2hrs
- Ingredients:
- 5
- Yields:
-
4 hoagie rolls
- Serves:
- 4
ingredients
- 7.39 ml yeast
- 236.59 ml water
- 768.91 ml bread flour
- 22.18 ml extra virgin olive oil
- 7.39 ml salt
directions
- Combine yeast with tepid but not warm water and let sit until convinced the yeast isn't dead, 10 minutes maximum.
- In a large bowl, combine most of the flour, oil and salt, add the water/yeast, and stir/add flour until the ball pulls away from the bowl.
- Sprinkle flour over a kneading surface and over the ball, and knead for about 7 minutes.
- Lightly oil a bowl and allow to rise until doubled, usually about 50-60 minutes if in a barely warm place.
- Punch down the dough, divide into quarters, and shape into 4 hoagies roughly 6" x 3.5" or so. Allow to rise for 20 minutes.
- Preheat the oven at 425, with a baking stone in the center rack and a ceramic dish on the bottom while the bread rises.
- Transfer the rolls to the stone, return the stone to the center rack, and turn the heat down to 375.
- For each of the first 4 minutes baking, toss a dash of water across the bottom of the ceramic dish to create steam.
- The rolls should be medium brown and more than doubled in height within 29-30 minutes.
Reviews
-
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.
-
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.
RECIPE SUBMITTED BY
In addition to my experience as a line cook, I learned from Schmidt and then Bittman. I've since left them behind but they gave me the tools to taste a printed recipe and vice versa. I just say no to packages, cans and jars, and if your recipe fails I'll be in your face.