Whole Wheat Sourdough Hoagie Rolls
These whole wheat sourdough hoagie rolls are so hearty and flavorful! Perfect for any sandwich!
Servings: 6 rolls
Calories: 367kcal
Equipment
- Mixing bowl
- Food scale
- Baking sheet
- Parchment paper
- Dough scraper or bench scraper
Ingredients
- 400 grams bread flour
- 100 grams whole wheat flour
- 310 grams filtered water
- 100 grams active sourdough starter
- 10 grams salt
- 2 tablespoons honey or sugar
- 1 tablespoon olive oil
Instructions
Mix the dough
- To your mixing bowl add the water and dissolve the sourdough starter and honey (or sugar). Mix using a fork.
- Next, add the bread and whole wheat flour, salt, and olive oil and mix until the flour has absorbed all the water.
- Cover the mixture with plastic wrap and allow it to rest for 30 minutes.
Knead the dough
- After the dough has rested, knead the dough on a lightly floured surface for 5-8 minutes or until it comes together. Note: it will be sticky, use very small amounts of flour to help with this.
- Once the dough is kneaded, place it in a greased bowl (oil or butter) and cover it for 30 minutes.
Stretch & Folds
- After the dough has rested, perform your first stretch and fold.
- Gather a portion of the dough, lift it a few inches, and stretch it over to the opposite side. Rotate the bowl and do this to all 4 quadrants of the dough.
- Once complete, cover the dough and let it rest for 30 minutes.
- Perform 2 more stretch and folds in 30-minute increments totaling 3 stretch and folds.
- Once complete, allow the dough to rest for the remaining bulk rise (6ish hours depending on the temperature in your home).
Refrigerate overnight
- Once the dough has fermented for 6-8 hours, keep it covered and place it in the refrigerator overnight (12-48 hours).
- You can technically shape and bake the rolls on the same day. However, the extra time in the refrigerator provides deeper flavor.
Shape the sourdough hoagie rolls
- The following morning line a baking sheet with parchment paper and spray it with nonstick oil.
- I suggest weighing your dough using a food scale to ensure you divide it into 6 equal pieces. My dough weighed 1046 grams so I cut it into 6 pieces weighing about 174 grams.
- Shape each piece into a ball and allow them to rest for 10 minutes.
- Next, roll out each ball into an approximate 7x6 rectangle.
- Starting from the bottom of the dough, roll it into a log shape and pinch the seams closed.
- Place each shaped sourdough hoagie roll on the baking sheet and cover with a damp towel or oiled plastic wrap for 2-4 hours or until they double in size.
Score & Bake
- 30 minutes before you are ready to bake the hoagie rolls, preheat your oven to 450 degrees F.
- Once the hoagie rolls have doubled in size, score a single line down the middle of the dough. You can use a sharp knife or a scoring tool for this. Tip: refrigerate the dough for 15 minutes before scoring as this will make it easier.
- Optional: to achieve a golden crust, brush the hoagie rolls with melted butter before placing them into the oven.
- Turn your oven down to 375 degrees F and bake the sourdough hoagie rolls for 20 minutes. You can turn your oven up to 425 degrees F for an additional 5 minutes to get a browner crust.
- Upon removing the hoagies from the oven brush with butter for an even softer crust. Allow the hoagie rolls to cool before cutting into them and enjoying!
- Any leftover sourdough hoagie rolls can be stored in an airtight container or bread bag for 4 days on the counter.
How to freeze sourdough hoagie rolls
- Once the baked sourdough hoagie rolls have completely cooled, wrap them tightly in plastic wrap and place them in a freezer ziplock bag. They can be frozen for up to 3 months.
- To reheat a sourdough hoagie roll it is best to thaw it out overnight in the fridge and then place it in the oven on a baking sheet for 10-15 minutes at 350 degrees F.
Notes
Baker's schedule: Mix the dough mid-morning, and place it in the refrigerator overnight to bake for the following morning.
Note: This is a 2-bulk rise recipe. The first rise is 6-8 hours at room temperature (68 degrees F). This can take more or less time depending on the temperature in your home. The dough will be refrigerated overnight.
After shaping, the dough will need 2-4 additional hours to rise. Again, this can take more or less time depending on the temperature.
*Make sure your starter has been fed within 12 hours & is at its peak before using"
Nutrition
Serving: 1roll | Calories: 367kcal | Carbohydrates: 53g | Protein: 11g | Fat: 1.8g | Sodium: 360mg
