Healthy Sourdough Hoagie Rolls: A Hit with the Whole Family

Last night, we had a completely homemade spin on a Philly classic that Christina grew up on - South Philly Cheesesteaks. Instead of beef, we used thinly shaved venison from a deer that Billy shot last fall. I was shocked that it was a crowd pleaser for all 5 members of the family! We had:

• Venison cheese steaks with sautéed wild mushrooms, onions and peppers,

• Provolone and Jarlsberg cheese,

• Avocado oil aïoli with Calabrian chili all on a slow fermented sourdough hoagie roll

• Served with lacto-crisps

I got a bunch of questions about how to make the sourdough hoagie rolls so here you go!

SOURDOUGH HOAGIE ROLLS (75% HYDRATION)

Makes 6 large hoagie rolls

INGREDIENTS

• 1000 grams bread flour 

• 742 grams warm water 

• 250 grams mature sourdough mother (80% hydration)***

• 50 grams softened room temperature butter, cut into cubes

• 23 grams salt

Combine the water, mother, and flour in the bowl of a stand mixer and mix on speed 1 until the dough is combined and becomes a shaggy mass.  Cover and autolyse for 1 hour. Add salt and butter and mix on speed two for 5 minutes.

Transfer to a lightly oiled container, cover and bulk ferment for 3 hours.  While the dough is bulk fermenting fold 3 times at 45 minute intervals.  

At the end of the bulk ferment scale at 344 grams each.  Prehape.

Let rest for 15  minutes and shape into batards.

Rise for 2 to 2 ½ hours

Bake at 450 with steam for 20 minutes.  Drop temperature to 425 and continue baking for 10 additional minutes or until done.

Note: If you use a sourdough mother with a different hydration you must adjust the recipe to maintain the 75% hydration.  For instance, if you use a 100% hydration mother drop the water in the bread recipe to 719 grams.

ENJOY!