Sesame Hoagie Rolls
Deli-style sandwich bread at home: a simple bread flour dough cold fermented for 2 to 3 days, shaped into long rolls, pressed into a thick sesame seed crust and baked covered for big oven spring. Pillowy inside, blistered and golden outside, sturdy enough for a loaded sub.
Quick Facts
- Prep
- 2 hr 50 min
- Cook
- 26 min
- Total
- 3 hr 16 min
- Servings
- 2
- Difficulty
- Medium
- Method
- Baked
Ingredients
Instructions
- 1
Mix the flour, salt, sugar and yeast in a bowl, then add the water and oil.
- 2
Mix with a rubber spatula or your hands until mostly combined, then turn out onto the counter and knead for about 5 minutes, until smooth and slightly glossy. It's a low-hydration dough, so it won't be very sticky.
5 min - 3
Put the dough in a lightly oiled container, cover and rest for 30 minutes.
30 min - 4
With wet hands, do 4 stretch and folds: pull one side of the dough over the top, press down, rotate the container and repeat. Cover and rest another 30 minutes.
30 min - 5
Turn the dough out and divide it into 2 pieces of about 280 g. Shape each into a tight ball by dragging it against the counter, then pinch the seams shut.
- 6
Put each ball in a lightly oiled container, cover and refrigerate for 2 to 3 days.
- 7
On bake day, let the dough sit on the counter for 30 minutes. Lightly flour both sides of each ball.
30 min - 8
Press each into a rough oval or rectangle. Fold the top about two thirds of the way down and press with your palm, then fold the bottom two thirds of the way up and press again.
- 9
Fold from the top all the way to the bottom, sealing it against the counter with your fingers or palm to build tension. Pinch the seam tight, then gently roll to about 12 inches, pinching or rounding the ends.
- 10
Spread the sesame seeds on a tray. Dampen the smooth top of each roll with a wet towel and press it into the seeds.
- 11
Set the rolls on a lightly floured baker's linen with a fold of cloth between them to hold their shape. Cover and proof at room temperature for 1 hour.
1 hr - 12
Meanwhile, heat the oven to 475°F with a baking steel or stone inside.
- 13
Move the rolls to parchment and make 4 shallow scores on each, running mostly lengthwise.
- 14
Bake covered with a large upside down pan for 12 minutes. Remove the cover and bake another 12 to 14 minutes, until golden.
12 min - 15
Let cool before slicing.
Original Source
This recipe was discovered from Dave Hale (Dave's Pizza Oven) on Facebook.
