Did you guys see Bridget’s post about Toasted Vegetable Subs?
You do know Bridget right? If not, readers meet Bridget, the cool, popular blogger that I follow around like the dorky 3rd graders follow around the popular kid in elementary school. Bridget, meet my humble readers.
Formalities aside, back to the food, right? So Bridget gave you a recipe for some delicious vegetable sandwiches. Right up my ally, right? Well…not exactly. I wasn’t really interested in the sandwich. I do a fine job of making some delicious veggie feelings, and, no offense to Bridget, don’t really need a recipe to do so.
But what caught my eye in that post (other than the amazing photography) was the bread. Ohhhh the bread. And knowing Bridget (yes! I know the cool kid *fist pump*), I knew that she had made that sub roll herself. So I read the blogpost. Twice. Scanning for a link to the recipe. Up and down up and down. And I did not see one.
Note how I complimented the intent of the post first and then begged for the recipe.
And Bridget responded *fist pump, cool kid talks back to dorky follower*!
02/05/2010 at 11:12 am
Branny – It’s based on this Pain Ordinaire. I mixed up 8 ounces of whole wheat flour, 1/2 teaspoon salt, and 7 ounces water, as per Peter Reinhart’s whole wheat bread trick, and let that sit overnight, before adding the rest of the ingredients (using white flour for the rest) and mixing, kneading, rising, shaping, and baking as normal. I made eight rolls from the recipe.
We should all be particularly impressed that Bridget knows I don’t need an entire explanation of the process — just a nudge. Aww, she knows I know how to make bread! *gush*
But you need a recipe, right? Bridget’s comment isn’t sufficient for you, dear reader, right? (Humor me).
I felt the need to scale this recipe down to make 2 rolls. Why? Self-control. Yeah. Don’t have that. I’ll post the instructions for making a quarter batch and the ingredient amounts for a full batch of hoagie rolls.
Hoagie Rolls (adapted from Bridget’s adaptation from Ultimate Bread)
2 oz WW flour
scant 1/4 cup water
1/2 tsp vital wheat gluten
2.5 oz bread flour
2 T + (as needed) water
1/2 t yeast
The night before you want to eat this recipe, combine whole wheat flour with water and salt. The dough will be a firm one, with the amount of water just barely being enough to hold the flour together. Place in a tupperware, with the lid on, overnight. The next day, the dough will be supple and well hydrated.
On baking day, combine the bread flour with vital wheat gluten and yeast. If you don’t have VWG, omit. Add 2 T water and knead together. Dough will be crumbly. Combine with reserved wheat starter dough. Knead together until all flour is hydrated and color is uniform. By hand, kneading will take about 10 minutes.
When dough is homogeneous, place in an oiled boil, turn dough to coat, and let rise until doubled (1 hour). Deflate and then divide dough into two equal portions.
Roll each portion into a rectangle, 6″x4″. Fold bottom 1/3 of the dough upwards and pinch to seal the seam. Fold top portion of the dough downward, letter-style, and pinch to seal seam. Be sure to pinch seams at end. Place beneath a damp towel and let rise for 45minutes to an hour, until rolls have nearly doubled in bulk. Thirty minutes before baking rolls, preheat oven with a baking stone inside to 425*. When ready to bake, using a sharp knife, cut a slit in the top of the rolls. Place on the heated stone and let bake for 13-15 minutes, or until internal temperature is 190* and rolls sound hollow when tapped.
To make a soft crust: immediately brush rolls with SmartBalance butter spread or butter or milk all over. Wrap in a light tea-towel to cool.
8 oz WW flour
1/4 tsp salt
7 oz water
1 tsp vital wheat gluten
9.5 oz bread flour
1/3 cup plus 2 T water
2 tsp yeast
Combine using method outlined above. A standmixer can be used for this amount of dough.