Prep Time: 5 hours hours 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 5 hours hours 35 minutes minutes
- 550 g bread flour
- 1 Tbsp. sugar
- 1 Tbsp. salt
- 2 ¼ tsp. instant yeast
- 400 mL water
Mix Dough
In a bowl, combine flour, sugar, and instant yeast.
Add water and salt.
In stand mixer with the dough hook attachment, mix for 3 to 5 minutes until the ingredients are combined into a dough (3-5 minutes). The dough will be wet and sticky, but should be together.
Oil the ball of dough, put it in a bowl, cover it with cling film, and let it rest for 1 ½ to 2 hours until the dough doubles.
Portion & Rest
Dump the dough out onto a floured surface.
Divide the dough into six even portions.
Roll the dough portions into balls. Lightly wet the surface to help the dough stick.
Place the dough balls on a parchment-lined baking sheet dusted with flour.
Cover the dough balls and let rest for 30 minutes.
Shape & Rest
Flatten a dough ball on a floured surface.
Roll the dough up into a cylinder and pinch the seam closed.
Pinch and roll the ends to close.
Slightly wet the surface and roll the dough into the shape of a hoagie roll.
Roll the shaped dough in flour to keep it from sticking on the baking sheet.
Place the dough on 13" x 8" baking sheets parchment with enough parchment to pinch up between each loaf.
Cover the baking sheets and let rest for 45 minutes.
Bake
Preheat oven to 450°F.
Dust each loaf with flour and score down the middle of each loaf.
Sprinkle the loaves with water.
Put four ice cubes in the bottom of the oven to generate steam.
Bake each sheet pan of loaves on the middle rack at 450°F for 20-25 minutes. Check after 20 minutes and make sure the bottoms are not getting overdone.
Bread
Italian
Servings: 6