March 29, 2016 - 12:09pm
Italian roll recipe
I was at a NY city type deli "outside the city in NJ" over the holiday. I had a sandwich on an amazing roll that they called an Italian roll. I would like to replicate this roll if possible and would like suggestions on where to start. The crust was firm and chewy. The crumb was flavorful, on the dense side and a little chewy. I'm experienced with preferments and have both a conventional oven and a WFO. My typical loafs end up with a lighter/thinner crust and I believe the real challenge here for me, is the crust and not the crumb. Please give me any tips, idea and recipes that may work. Also, I currently have on hand All Purpose, Caputo 00 and All trumps HG flours.