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Healthy Sourdough Hoagie Rolls-A Hit with the Whole Family

You are here: Home / Blog / Healthy Sourdough Hoagie Rolls-A Hit with the Whole Family
by Bill

About Bill

Dr. Bill Schindler is a food archaeologist, primitive technologist and chef. He travels the world with his family documenting traditional food ways and works to draw inspiration from the deep archaeological record, rich and diverse ethnographic record and modern culinary world to create food solutions that are relevant, meaningful and accessible in our modern lives.

Last night, we had a completely homemade spin on a Philly classic that Christina grew up on – South Philly Cheesesteaks. Instead of beef, we used thinly shaved venison from a deer that Billy shot last fall. I was shocked that it was a crowd pleaser for all 5 members of the family! We had:

  • Venison cheese steaks with sautéed wild mushrooms, onions and peppers,
  • Provolone and Jarlsberg cheese,
  • Avocado oil aïoli with Calabrian chili all on a slow fermented sourdough hoagie roll
  • Served with lacto-crisps

I got a bunch of questions about how to make the sourdough hoagie rolls so here you go!

SOURDOUGH HOAGIE ROLLS (75% HYDRATION)

Makes 6 large hoagie rolls

INGREDIENTS

  • 1000 grams bread flour 
  • 742 grams warm water 
  • 250 grams mature sourdough mother (80% hydration)***
  • 50 grams softened room temperature butter, cut into cubes
  • 23 grams salt

Combine the water, mother, and flour in the bowl of a stand mixer and mix on speed 1 until the dough is combined and becomes a shaggy mass.  Cover and autolyse for 1 hour. Add salt and butter and mix on speed two for 5 minutes.

Transfer to a lightly oiled container, cover and bulk ferment for 3 hours.  While the dough is bulk fermenting fold 3 times at 45 minute intervals.  

At the end of the bulk ferment scale at 344 grams each.  Prehape.

Let rest for 15  minutes and shape into batards.

Rise for 2 to 2 ½ hours

Bake at 450 with steam for 20 minutes.  Drop temperature to 425 and continue baking for 10 additional minutes or until done.

Note: If you use a sourdough mother with a different hydration you must adjust the recipe to maintain the 75% hydration.  For instance, if you use a 100% hydration mother drop the water in the bread recipe to 719 grams.

ENJOY!

Category: BlogTag: Food, Recipe, Sourdough
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