Sourdough Hoagie Roll Recipe ; A Step-by-Step Guide
When it comes to sandwiches, the bread can make or break the experience. A hoagie roll, with its soft interior and slightly crispy exterior, is perfect for holding a variety of fillings. Making hoagie rolls at home ensures you have the freshest, most delicious bread possible. This guide will take you through the process of making sourdough hoagie rolls from scratch, bringing together the tangy flavor of sourdough with the perfect texture of a hoagie roll.
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Why Choose Sourdough?
Sourdough is a type of bread made from naturally occurring yeast and lactic acid bacteria. It’s known for its distinctive tangy flavor, chewy texture, and health benefits. The fermentation process of sourdough breaks down gluten and makes the nutrients in the flour more available for digestion. This makes sourdough a popular choice for those who are gluten-sensitive (though not suitable for those with celiac disease).
Ingredients
To make sourdough hoagie rolls, you’ll need the following ingredients:
- 200g active sourdough starter
- 500g bread flour
- 300g water
- 10g salt
- 20g sugar
- 50g unsalted butter, softened
Equipment
Having the right equipment can make the baking process smoother:
- Large mixing bowl
- Bench scraper
- Digital scale
- Dough whisk or wooden spoon
- Proofing basket or bowl
- Baking stone or baking sheet
- Parchment paper
- Lame or sharp knife for scoring
Step-by-Step Instructions
1. Prepare the Sourdough Starter
Ensure your sourdough starter is active and bubbly. If it has been sitting in the fridge, take it out and feed it 8-12 hours before you plan to start baking. A healthy starter should double in size and have plenty of bubbles.
2. Mix the Dough
In a large mixing bowl, combine the active sourdough starter and water. Stir to disperse the starter in the water. Add the bread flour and mix until a shaggy dough forms. Let this mixture rest for about 30 minutes. This rest period, known as autolyse, helps hydrate the flour and kickstarts the gluten development.
3. Add Salt, Sugar, and Butter
After the autolyse, add the salt, sugar, and softened butter to the dough. Mix thoroughly until all ingredients are well incorporated. The dough will be sticky at this stage.
4. Knead the Dough
Turn the dough onto a lightly floured surface and knead it until it becomes smooth and elastic. This process can take about 10-15 minutes by hand. Alternatively, you can use a stand mixer with a dough hook attachment for about 7-10 minutes.
5. First Rise (Bulk Fermentation)
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature. The bulk fermentation can take anywhere from 4 to 6 hours, depending on the ambient temperature. The dough should double in size.
6. Shape the Hoagie Rolls
Once the dough has doubled in size, gently turn it out onto a lightly floured surface. Divide the dough into 6 equal portions using a bench scraper. Shape each portion into a hoagie roll by flattening the dough and rolling it up tightly, then gently elongating it to form the classic hoagie shape. Place the shaped rolls on a parchment-lined baking sheet.
7. Second Rise (Proofing)
Cover the shaped rolls with a damp cloth or plastic wrap and let them proof at room temperature for 1-2 hours, or until they have noticeably puffed up. Alternatively, you can proof them in the refrigerator overnight, which can help enhance the sourdough flavor.
8. Preheat the Oven
Preheat your oven to 450°F (230°C). If using a baking stone, place it in the oven to heat up as well. The high initial temperature helps achieve a nice oven spring and crust.
9. Score the Rolls
Before baking, score the tops of the rolls with a lame or a sharp knife. This allows the bread to expand properly in the oven.
10. Bake the Rolls
Place the rolls in the preheated oven. For an extra crispy crust, you can add steam to the oven by placing a baking pan with hot water on the bottom rack. Bake the rolls for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
11. Cool and Enjoy
Let the hoagie rolls cool on a wire rack before slicing. This cooling period allows the interior crumb to set properly. Once cooled, these sourdough hoagie rolls are ready to be filled with your favorite sandwich ingredients.
Tips for Perfect Sourdough Hoagie Rolls
Use a Digital Scale
Measuring ingredients by weight rather than volume ensures accuracy and consistency in your baking.
Keep an Eye on Fermentation
Fermentation times can vary based on temperature and humidity. The dough should double in size during the bulk fermentation and noticeably puff up during the proofing stage.
Experiment with Flavors
Feel free to add seeds, herbs, or spices to the dough for a unique twist. Toppings like sesame seeds or poppy seeds can add a delightful crunch and flavor.
Storing and Freezing
Store the hoagie rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls in a resealable plastic bag for up to 3 months. Thaw at room temperature and reheat in the oven for a few minutes before serving.
Making sourdough hoagie rolls at home may seem daunting at first, but with patience and practice, you’ll be rewarded with delicious, homemade bread that elevates any sandwich. The tangy flavor and satisfying texture of sourdough, combined with the soft yet sturdy structure of a hoagie roll, make for an unbeatable combination. Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you create the perfect sourdough hoagie rolls right in your kitchen. Enjoy the process and, most importantly, the delicious results!