Learn to bake sourdough bread - the best bread in the world!
Get discount here!

Enter the Portal!

Links on this site are often my affiliate links.

Enter the UK Portal!
Discovering Sourdough, The Books:
All four volumes!
Favorite Baking Equipment

Sourdough Hoagie Rolls

I made up some Coastal loaf recipe to make some Hoagie Rolls. I didn’t ferment overnight, it was a one day raise and bake. Coastal loaf recipe has some whole wheat in it so it is not a really white crumb. I started the mix at 6:30 am and then bulk proofed until 12:30 pm. I then shaped the little loaves and put them all in my couche:

 

I was done shaping by 1:00pm and proofed the Hoagies until 3:00pm. Then I baked the rolls four at a time and then for the last two batches, three at a time. The recipe made 14 6 oz rolls altogether. Here is a row of rolls showing the first ones baked on the right and each set of rolls going to the left were baked 30 minutes apart. The first rolls were proofed for 2 hours, next two 2.5 hours, next two, 3.00 and last set on the right were baked at 3.5 hours proofing. I am mentioning this because it is dealing with something we are talking about on the forum. We are discussing why some slashed loaves do not have defined slashes while others do. As you can see from these rolls going from right to left…. as the rolls proofed more and the oven stones were more thoroughly heated through, the rolls had a better oven spring and a more defined slash or “grigne”.  Here they are:

rolls

The first ones baked also spread apart more.

Here is a closer view:

closeup

Here is the crumb, I was able to get some sunshine next day:

crumb

Similar posts
  • Baking Hacks & Tips Videos  I’ve posted a new video showing how to clean out gunky wet dough from bannetons. I decided to post a few more of the baking tip videos here for your convenience. Some were done a while ago, but a brush up on ideas is always [...]
  • 50% Discount on Baking Courses For Those That Missed...Sorry to those that missed out on the super baking course discounts before the April 4th deadline. I have had several people contact me with [...]
  • Last Two Days…Teff10 Bread, “Experimenting with Sourdough” Just a reminder, it’s the last two days, today and tomorrow, April 2 & 3. By Monday morning April 4th, Udemy is completely changing it’s pricing structure and no one will be able to offer any courses for less than [...]
  • NEW COURSE LAUNCH! Learn to Bake Magnificent Challah...My sixth baking course called, “Learn to Bake Magnificent Challah,” has launched! In this new course I cover three types of Challah, a commercially yeasted dessert Challah, a hybrid Challah using both commercial yeast and sourdough and a sourdough only Challah. The course took me many months of testing with  help from a group of formula [...]
  • Valentine’s Day Special on Baking CoursesHello everyone! I’ve got a special for the Valentine weekend. All of my courses are 14.00 to celebrate Feb 14th, Valentine’s Day. This will last from now until Monday Feb 15th. Click on the links below to join in the [...]

1 Comment

  1. Angie Frame Angie Frame
    November 18, 2013    

    I’m curious what the recipe is for the coastal loaf? I looked up sourdough hoagie rolls and this showed up, they look amazing! I’m just a home baker, starting out with sourdough for the first time. If you have any recipes to share for beginners, that would be great.

    Thanks,
    Angie

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow on Facebook

Follow on Twitter

Email Sign Up

Categories

Archives

Read about my amazing journey. Click here:
See my memoir here