Soft yet chewy, lightly golden brown, and perfect for crafting the ultimate sandwich – that’s the magic of a proper hoagie roll. Unfortunately, finding a truly great hoagie roll can be challenging. This recipe will guide you through creating these delectable specimens at home, because a great sandwich starts with great bread.
The foundation of any good bread lies in its dough. Bread doughs are categorized into two main types: lean and enriched. Lean doughs, like those used for baguettes, pizza, and sourdough, consist primarily of flour, yeast, salt, and water, resulting in a chewy and often crunchy texture. Enriched doughs, on the other hand, incorporate additions like sugar, butter, oil, eggs, milk, or cream, leading to a softer, more tender crumb, as seen in brioche, cinnamon rolls, and dinner rolls. These hoagie rolls bridge the gap, acting as enriched baguettes by incorporating milk, sugar, and fat, but in carefully controlled quantities. The lower amounts of sugar and oil, combined with a 65% hydration dough, maintain a pleasant chewiness reminiscent of lean doughs. While not entirely crispy, these rolls boast subtle cracks on their exterior when gently pressed.
There are several key techniques and ingredients that elevate these hoagie rolls from ordinary to extraordinary. First up is diastatic malt powder. This ingredient contains amylase, which converts starches in the flour to sugar. The extra sugar feeds the yeast, resulting in a greater rise and enhanced browning.
The next element is cornmeal. Sprinkled on the baking sheet, cornmeal prevents the rolls from sticking and contributes to the authentic look and feel of a bakery-style hoagie roll. A light dusting on top can also impart a subtle corn flavor.
Egg wash plays a vital role in creating a glossy, shiny crust and sealing in moisture. While egg yolk is typically used for breads like brioche, egg white is preferred here to prevent excessive browning. This seemingly small step makes a significant difference in both appearance and flavor.
Finally, steam is essential for optimal oven spring. Steam increases the rate of heat transfer to the dough, allowing it to rise more quickly and fully. It also helps to gelatinize the starches on the surface, creating a beautifully textured crust.
To begin, warm 260 grams of milk to between 105 and 110 degrees Fahrenheit. Add 6 grams of yeast and 8 grams of diastatic malt powder, stir, and let stand for 3-5 minutes until foamy. This “proofing” process confirms the yeast’s viability. In a separate bowl, combine 400 grams of flour, 10 grams of honey, 20 grams of olive oil, and 8 grams of salt. Add the proofed yeast mixture to the dry ingredients and mix vigorously until a cohesive dough forms.
Cover the dough and let it rest for 15 minutes to allow hydration. Turn the dough out onto a clean surface and knead for 8-10 minutes, or until smooth and no longer sticky. Perform the windowpane test to ensure sufficient gluten development. Return the dough to the bowl, cover, and let rise until doubled in size, about 45-60 minutes.
Punch down the risen dough and divide it into four equal portions (around 175 grams each). Shape each portion into a rectangle, roll tightly, and seal the seam. Gently roll each log to about 10 inches long.
Place the shaped rolls on a cornmeal-dusted baking sheet, cover, and proof for another 45-60 minutes, or until almost doubled. Preheat the oven to 375 degrees Fahrenheit with an oven-safe pan on the bottom rack.
With 15 minutes of proofing time remaining, score the rolls at a 45-degree angle. Brush with an egg white wash and sprinkle with cornmeal. Bake for 10 minutes, rotate the pan, and bake for another 8-10 minutes, or until golden brown and an internal temperature of 200 degrees Fahrenheit is reached. Cool completely on a wire rack.
To assemble a classic hoagie, spread mayo on the roll, layer provolone cheese, roast turkey, mortadella, and salami. Add lettuce, tomato, and red onion. Drizzle with oil and vinegar, then season with oregano, pepper, and salt. Wrap tightly in parchment paper and let sit for a few minutes before slicing and enjoying.
