Overnight Sourdough Hoagie Rolls
Soft, fluffy sourdough sandwich rolls with an overnight refrigerated fermentation.
via chatgpt.com
Ingredients
- 100 g active sourdough starter
- 270 g whole milk
- 25 g honey or sugar
- 450 g bread flour
- 10 g fine salt
- 30 g unsalted butter
- - milk
- - egg wash
- 1 tbsp melted butter
Equipment
- bowl
- baking sheet
- oven
Instructions
Tonight
Whisk 100 g active sourdough starter (100% hydration, bubbly and near peak), 270 g whole milk at room temperature, and 25 g honey or sugar . Add 450 g bread flour and 10 g fine salt , mix into a shaggy dough, and rest 15 minutes .
Knead 4 minutes , add softened 30 g unsalted butter , then knead another 6-8 minutes until smooth, elastic, soft, and slightly tacky.
Place in a lightly greased bowl , cover, and leave at room temperature 1.5-2 hours , until slightly puffy and about 20-30% larger. Cover tightly and refrigerate 8-14 hours .
Tomorrow
Divide cold dough into 4 equal pieces (about 220 g each). Flatten each into a 7-by-5-inch rectangle, roll tightly from the long side, and seal the seam. Pinch ends and gently roll into 8-inch logs. Place seam-side down on a parchment-lined baking sheet , leaving room to expand.
Cover loosely with greased plastic wrap or a damp towel. Proof at room temperature 2-4 hours , or longer if needed, until 50-75% larger and slowly springing back when gently pressed.
During the last 30 minutes of proofing, preheat oven to 375 °F (190°C). Optionally brush with milk or egg wash and make one shallow lengthwise slash. Bake 20-25 minutes until light golden and 190-200°F internally.
Immediately brush with 1 tbsp melted butter . Cover loosely with a clean towel for 15 minutes for a soft crust. Cool before slicing.
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View Cooklang Source
---
title: Overnight Sourdough Hoagie Rolls
description: "Soft, fluffy sourdough sandwich rolls with an overnight refrigerated fermentation."
servings: 4
tags: [bread, rolls, baking, sandwich, hoagie, sourdough]
cuisine: American
difficulty: intermediate
source: https://chatgpt.com/c/6aec2d17-59a0-83e8-bf98-75b16a484031
---
== Tonight ==
Whisk @active sourdough starter{100%g} (100% hydration, bubbly and near peak), @whole milk{270%g} at room temperature, and @honey or sugar{25%g}. Add @bread flour{450%g} and @fine salt{10%g}, mix into a shaggy dough, and rest ~{15%minutes}.
Knead ~{4%minutes}, add softened @unsalted butter{30%g}, then knead another ~{6-8%minutes} until smooth, elastic, soft, and slightly tacky.
Place in a lightly greased #bowl{}, cover, and leave at room temperature ~{1.5-2%hours}, until slightly puffy and about 20-30% larger. Cover tightly and refrigerate ~{8-14%hours}.
== Tomorrow ==
Divide cold dough into 4 equal pieces (about 220 g each). Flatten each into a 7-by-5-inch rectangle, roll tightly from the long side, and seal the seam. Pinch ends and gently roll into 8-inch logs. Place seam-side down on a parchment-lined #baking sheet{}, leaving room to expand.
Cover loosely with greased plastic wrap or a damp towel. Proof at room temperature ~{2-4%hours}, or longer if needed, until 50-75% larger and slowly springing back when gently pressed.
During the last 30 minutes of proofing, preheat #oven{} to 375°F (190°C). Optionally brush with @milk{} or @egg wash{} and make one shallow lengthwise slash. Bake ~{20-25%minutes} until light golden and 190-200°F internally.
Immediately brush with @melted butter{1%tbsp}. Cover loosely with a clean towel for ~{15%minutes} for a soft crust. Cool before slicing.