French Sandwich Rolls
For subs, hoagies, Italian beef, and other delicious sandwiches.
Equipment
- Stand Mixer (optional)
Ingredients
- 225 g water warm
- 9 g yeast
- 20 g olive oil
- 15 g sugar
- 350 g bread flour plus additional for dusting
- 9 g salt
- corn meal for dusting
Instructions
- Combine all ingredients (except for the corn meal), in order, in your stand mixer. Stir on low until combined, and then mix on high for 6 minutes.
- Cover with plastic wrap and allow the dough to rise for 90 minutes in the stand mixer (remove the dough hook).
- On a lightly floured surface, divide the dough into two equal portions, shape into balls, and allow to rest for 10-15 minutes.
- Shape the dough into baguettes (slightly flattened on top), and place on a cornmeal coated pan. Cover with a kitchen towel and allow to rise for 30 minutes. Preheat oven to 375°F
- Score the tops of the loaves with one long slice along the center (from tip to tip). Bake for 30 minutes, or until golden brown.
Notes
- To shape the baguettes. Form the balls of dough into approximate rectangles. Roll the dough, pulling and tucking gently to get a tight roll, without deflating the dough too heavily. You should now have a cylinder of dough. Gently roll the dough back and forth to length to the desired shape, gently nudging the edges to create a rounder end.