Sourdough Sesame Rolls

Sourdough Sesame Rolls

One of my most unsatisfied cravings while living in Berlin were American-style subs. Subs, hoagies, heroes...whatever you want to call them, it's clear that these are an American staple that the rest of the world has yet to catch on to. 

In an attempt to replicate these sandwiches and make them at home, I've started recipe testing Italian hoagie rolls. You know, the ones that are crunchy on the outside, but soft and fluffy on the inside? Durable enough to maintain all the meat, cheese, and toppings, yet delicate enough to not tear up the roof of your mouth? The final product still needs a bit of work, but I decided to put this iteration up on the website. I need to work on my shaping technique - these came out looking like kidney beans!  

This recipe is adapted from David M. Snyder's recipe for Sourdough Italian Demi-baguettes on The Fresh Loaf. 

 
sesame-sandwich.jpg
 

Recipe

sourdough-sesame-rolls.jpg

Ingredients

Liquid levain

  • 40 g liquid starter (mine is 80% hydration, 50/50 APW and rye) 
  • 100 g water
  • 100 g APW

Final dough

  • 300 g APW flour 
  • 200 g whole wheat flour 
  • 350 g water @ 90˚ F 
  • 10 g salt 
  • 14 g sugar 
  • 100 g active liquid levain 
  • 14 g EVOO
  • Sesame seeds and flaky salt for crust 

Method

  1. To make the levain: Mix ingredients and let ferment at room temperature overnight (8-12 hours)
  2. Autolyse: Mix levain, water, and flours in a bowl. Let rest for 20-40 minutes 
  3. Add salt, EVOO, and sugar and mix thoroughly 
  4. Transfer to an oiled bowl, cover, and let rest in a dry, warm area. After 30 minutes, do stretch and folds in the bowl. Repeat every 30 minutes, for a total of 3 stretch and folds 
  5. Bulk ferment for another 1.5-2 hours, until dough size has increased by half 
  6. Finish fermentation in refrigerator for another 12-36 hours (I did ~18)
  7. Divide and pre-shape: Divide dough into 4 pieces and pre-shape into logs. Cover with a towel and rest for one hour
  8. Shape as demi-baguettes 
  9. Roll the loaves in a damp paper towel and sprinkle on sesame seeds and flaky salt
  10. Lay demi-baguettes seam side down on parchment paper, separated by pleats so the shape is supported. I had to get very creative: I took a cardboard paper towel insert, cut it into 4, and wrapped these with parchment paper. 
  11. Pre-heat oven at 500˚ F with baking vessel inside, one hour before baking 
  12. Bake loaves at 475˚ for 12 minutes either on a stone or in a large dutch oven if you have one large enough 
  13. Remove lid and bake for another 10-15 minutes at 450˚ F or until loaves are golden brown
  14. Transfer to a cooling rack when done 
  15. Make a sandwich! 
 
sesame-roll-oona.jpg