Ingredients
Scale
- 14 g sourdough starter
- 70 g water
- 70 g bread flour
- 275 g water
- 150 g active sourdough starter
- 18 g honey or sugar
- 30 g extra virgin olive oil or avocado oil
- 425 g bread flour
- 75 g whole wheat flour
- 12 g sea salt
- cornmeal or semolina (optional, for dusting the pan)
- 1 egg (beaten with a splash of water)
- sesame seeds (optional, for topping)
Instructions
- Feed your starter the night before by combining 14 g sourdough starter, 70 g water, and 70 g bread flour. Stir until smooth and cover loosely to ferment overnight.
- In the morning, mix 275 g water, 150 g active sourdough starter, 18 g honey or sugar, 30 g olive oil, 425 g bread flour, 75 g whole wheat flour, and 12 g sea salt in a large bowl until a smooth dough forms. Knead for 10–15 minutes by hand or 7–12 minutes in a stand mixer on low speed.
- Place the dough in a greased bowl, cover, and let rise until doubled in size, approximately 6–7 hours at 77–80°F or 8–10 hours at 71–73°F.
- (Optional) Chill the risen dough in the fridge overnight to pause the fermentation process before shaping.
- Dust a half sheet tray with cornmeal or semolina. Divide the dough into 8 equal pieces, roughly 120–125 g each, and shape each piece into a long strip to form the rolls.
- Press and roll each piece into a 6-inch hoagie roll, placing seam-side down on the prepared tray. Ensure enough space between rolls during proofing.
- Cover the rolls and let them rise until puffed and slowly spring back when poked, about 3 hours.
- Preheat the oven to 450°F or 425°F with a cooking steel or stone inside. Place a small cast iron pan on the lowest rack for steam.
- Brush each roll with an egg wash, optionally sprinkle sesame seeds on top, and score with 3 diagonal slashes.
- Bake the rolls directly on the preheated pan, adding hot water to the cast iron pan for steam. Bake for 15 minutes, remove steam, and bake for an additional 5–10 minutes until golden brown and reaching an internal temperature of 200–210°F.
- Let the rolls cool on a wire rack for a minimum of 30 minutes before slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, use a sourdough starter that has been fed recently.
Adjust baking time based on your oven and desired crispness.
These rolls can be stored in an airtight container for a couple of days, or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 625 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg