For baking
- Cornmeala sprinkle
From previous steps
- Risen dough
Step 4: Divide dough, shape rolls, & proof (2nd ferment)
Once doubled in size, punch the dough down and divide it into 4 equal portions, roughly 175 grams each.
Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick.
Then, tightly roll the dough from the bottom to the top. Press and seal the seam created on the bottom of the roll.
Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.
Evenly sprinkle cornmeal on two baking sheets (or one large baking sheet). Shape each hoagie roll and place 2 on each baking sheet.
Cover lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.
Step 4: Divide dough, shape rolls, & proof (2nd ferment)
For baking
- Cornmeala sprinkle
From previous steps
- Risen dough
Once doubled in size, punch the dough down and divide it into 4 equal portions, roughly 175 grams each.
Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick.
Then, tightly roll the dough from the bottom to the top. Press and seal the seam created on the bottom of the roll.
Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.
Evenly sprinkle cornmeal on two baking sheets (or one large baking sheet). Shape each hoagie roll and place 2 on each baking sheet.
Cover lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.