Artisan Hoagie Roll

Dough
Flour 3000g
Sugar 60g
Water 1800g
Salt 60g
Oil 60g
Yeast 30g
O-tentic Durum 90g
Working Method:
  • Mixing Spiral - 5' 1st speed -5-7 ' 2nd speed 
  • Dough Temperature - 78°F 
  • Bulk fermentation - 5-10' ambient temperature 
  • Scale - 150g 
  • Intermediate proof - 10-15' ambient temperature 
  • Make Up - hoagie (can retard overnight) 
  • Final Fermentation - 100°F, 85% humidity 
  • Decoration before baking - as desired 
  • Oven temperature °F - 450˚F start reduce to 400°F with steam
  • Baking Time - 16' to 18 '

About this recipe:

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