Italian Hoagies
Perfect for leftover porchetta hoagies, meatball hoagies, Italian sausage sandwiches, or grinders for those on the east coast.
This took me by surprise because it required a Biga, which I don't know what that means, but seems to be that you make a little bit of dough on the first day, let it rise overnight in the fridge, and then add it to the second batch of dough on the second day. Kinda like a slow fermentation on bread, but different. It comes out great, but I am always wondering, who figured this out? Anyway, these are great hoagie rolls and I hope to see them filled with porchetta or meatballs, or sausage soon!
I heavily leveraged this recipe and feel free to check it out!
Ingredients:
For the biga
320 grams (2 1/2 cups) all-purpose flour
½ teaspoon instant yeast
1 cup warm water about 100-110 F
For the Dough
320 grams (2 ½ cups) all-purpose flour
2 teaspoons kosher salt or sea salt
1 Tablespoon sugar
1 teaspoon instant yeast
1 Tablespoon olive oil
1 cup warm water 100-110 F
Semolina flour or cornmeal for dusting
1 egg beaten with 1 Tablespoon water for egg wash
1 cup hot water for steam pan
Directions:
To make the biga, combine the flour and yeast in a medium bowl, and slowly add ¾ cup water. Mix until a rough dough forms. If needed, add up to 1 cup of water. Transfer the dough to a lightly floured surface and knead for a few minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let stand at room temperature for about 3 hours.
Transfer to the refrigerator and let it chill overnight.
In the morning, remove the biga from the refrigerator and let it stand at room temperature for at least 1 hour before proceeding.
Mix the flour, salt, sugar, and yeast thoroughly in a large mixing bowl.
Cut the biga into small pieces, about 10-12 pieces, and add them in.
Add ¾ cup of water with 1 Tablespoon olive oil. Stir together until the dough starts to form.
Knead on low with your stand mixer dough hook. Continue to knead the dough for about 5 to 7 minutes -- until a soft dough forms. If needed, add in some of the remaining water a little at a time. The dough should be smooth and elastic -- just barely sticky.
If you don't have a stand mixer, follow the same directions and time for kneading the dough.
Place the dough in a lightly oiled bowl, turning once to coat, and cover. Let rise until doubled, about 2 hours.
Remove the dough to a lightly floured surface.
Cut it in half being careful not to deflate it too much. Cut each piece into 3 equal parts. Shape each piece into a torpedo.
Place the shaped dough on a parchment-covered baking sheet that was sprinkled with cornmeal or semolina. Spray the shaped rolls lightly with oil, then tent lightly with plastic wrap to rise until they are puffy and almost doubled in size, about 1 hour.
Lightly brush each roll with egg wash then score the rolls with a sharp knife or lamé either on the diagonal or down the middle.
Place a metal baking pan on the lower rack of the oven for use as a steam pan and preheat the oven to 450 F/. When the oven is preheated pour hot water into the metal baking pan and transfer the roll pan to the oven. Bake for about 17-20 minutes, until the tops are golden brown and the internal temperature measures 190 F.
Transfer to a wire rack to cool.
Alternate version: Italian Dinner Rolls
When you are ready to shape the dough measure 2 oz. pieces and shape them into balls. Then follow the directions above until you are ready to bake. Brush egg wash on the rolls. Score the top by snipping with scissors then proceed as the rolls above. Bake for 20 minutes or until nicely brown.
Transfer to a wire rack to cool.