Hoagie Roll Success
I have been on the hunt for a solid hoagie roll recipe for Cheesteaks and Meatball Subs for a few weeks now. I finally found a recipe that I was willing to try. I ended up using King Arthur’s Italian Sub Roll recipe as my base.
I replaced the starter in their recipe with about 195g of my sourdough starter. Their recipe calls for their starter to develop over night. Adding my starter made these rolls a little more sour (very slightly) and it only took the morning to bake these off versus having to plan and wait overnight.
Sprayed with water (lightly) prior to going into the oven and added a couple blasts of steam in the first 6 or 7 min fo baking.
Dressed with melted butter (lightly) as they were cooling to take some the crispiness off a bit.
Turned out fantastic with a great chew and made the crust a bit tough. As such, it held up to the cheesteak and the drippings and cheese really well. These are now my go to hoagie rolls.
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Nice work.
done. They look delicious
hester
Did you use a baguette or bread form?? I noticed a bit pale on bottom sides (which is fine with me) and wondered if you used a pan and what type?? I just bought a silicone one for small recipes of hoagies...but now wish I had not given away my old metal baguette pan cause my rolls were pale on the bottom unlike when I used a metal pan.
No sir, just a. Regular half sheet pan. They were a tad too close on the pan is why they are a bit light on the sides. The bottoms were perfect though,