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
- 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.