Scali Hoagie Rolls

Getting ready for some Italian hoagies!  This is the recipe from the King Arthur bread recipes  http://kingarthurflour.com site type in scali bread in the recipes search box.  I hand mixed and did stretch and folds.  After my biga or starter they call it 'which can also be made with a 'biga naturale' for a little more chew...it was ready from a long night in my cool bathroom..this morning the starter looked perfect and I cut it up into the room temperature water, mixed it real good to start it dissolving added the olive oil and about a 1/4 cup flour from the pre measured flour.  In a separate bowl I wisked my all the rest of my dry ingredients..If you use the King Arthur Dry Milk powder..which I do..be sure and push it through a sieve..because it does not dissolve easily and can make lumps in your crumb if it's not sifted and mixed in good with the dry ingredients.  Add the dry ingredients to the wet and mix till moist and let it autolyse for about 40-50 minutes then I did 3 stretch and folds about 40-50 min. apart..until I had a good gluten formation.  Pre-shaped them and rested about 5 min. and shaped them into rolls..I had a double batch..let them rise till very puffy..washed them with egg white and water, sprinkled with a few sesame seeds and washed them again.  Baked in a pre heated 450°F convection oven on parchment lined trays for exactyly 20 mins.  No need to steam them.

Crumb shot....these are my favorite italian sandwich rolls.

Sylvia