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 Submitted by SylviaH on October 17, 2009 - 7:31pm P.Reinhart's Italian Hoagies!I was going to make P. Reinhart's Italian loaves when my husband said we were invited to Monday night football at a friends home and I was asked to bring the bread for the Italian sausage and peppers sandwiches. So I thought since this batch of dough was already 'without milk' made up for today..I would use it for a little practice run and make it into rolls! I was very pleased with the crumb and crust...just what I wanted plus some needed practice on shaping hoagies. Mark from 'Back Home Bakery' has a great video showing how to shape hoagies..they are the pre shape for baguettes! All mixing was by hand.
Night Lights!
I just find this photo very relaxing..going into the abyss of the crumb! : ) Sylvia
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Mmmmm
The Hoagies look really good. Now, I am trying to picture your Hoagies with Italian sausages and peppers! Mmmm.
Hello, CarlSF!
Thank You! I have more to prepare fresh for Monday. An Italian friend is preparing the filling of Sausage and peppers...my favorite kind of sandwich!
Sylvia
Sylvia, when you add the filling to the hoagie
do you scoop out the dough a bit first ?
I have yet to learn how to shape them properly, will have to watch the video.
Thanks,
Anna
How to cut a wedge to fill the roll!
Hi, Anna
I just noticed your post!
Audra 32674, showed us how it's done. Take your baked roll and cut a long V shaped wedge out of the center..the meat balls, sauce, peppers, sit very nice and neatly in the rolls. I save the extra bread for breadcrumbs for the meatballs or just extra crumbs.
Sylvia
V-shaped, good advice
thank you, Sylvia :)
Anna
Nice looking rolls, Sylvia!
These are great made with sourdough (biga naturale). I've never made them with yeast, but the sourdough version holds up well with juicy fillings.
David
Thank you, David! I was tempted
but went with the yeast biga. I was thinking about trying the milk version P.R. suggest for making the hoagies...there's a nice chew to the ones I made, they will hold up good to the sauce but anyone close by might get some slung on them! : ) I may still make the milk version. I'am also making some scali hoagies for the softer side fans..nothing like texture variety! I can't remember if I made the scali with biga naturale..I'll have to check my blog!
Sylvia
Why milk for hoagies?
Curious as to why he uses milk in the hoagies?
I guess he must explain that in the book? I guess I'll check the public library to see if I can find it. I was able to locate the recipe in an online search(Italian Bread, Biga Style).
By the way, as typical, yours look perfect.
Thanks.
The milk is what P.Reinhart
Thank you, Dwight! The milk is what P.Reinhart suggests to use if you are making his Italian Bread Recipe for rolls/ hoagies! We loved the flavor and texture with the powdered milk addition.
Sylvia
Mine with milk!
Nick
Using Milk
Hi, Nick! I enjoyed seeing your bread and it is lovely!
I made rolls for a Monday Night football gathering. I made Scali rolls and two batches of P.R. Italian Hoagies one without the addition of milk and the other using the powdered milk I get from King Arthur Flours. We loved the hoagie rolls so much more made with the milk powder addition..it will be the only way I make them from now on..the flavor and texture was perfect..all the rolls were made using the hand mixing and stretch and fold method.
The P. Reinhart Italian Hoagies using powdered milk.
Sylvia
Oh, that crumb Sylvia!
Especially the last pic - at the risk of sounding lewd, just wanna push my face into it! Can imagine the aroma...and as for wrapping those pillowy beauties around Italian sausage and peppers - enough, ENOUGH! And I've just had a gorgeous dinner - thank the lawd I'm not actually hungry! Well I can't be, can I?
Cheers!
Ross
Italian sausage and peppers!
Thank you for the comments, Ross!
These rolls are just great for IS&P sandwiches...meatballs or any goodies, IS&P, which just happen to be one my very most favorite sandwiches. Reminds me..it's time to make a batch : )
Sylvia