Hoagie Rolls a la Peter Reinhart

I love a great sandwich as anybody who follows this blog must know. And without being overly particular, I like a sandwich with corned beef, or other cold cuts. Or with a nice fruity jam, or peanut butter. Or pan-seared veggies and cheese. The key to all of this is the right kind of bread, of course. And there are so many kinds to choose from for making good, no great, sandwiches.

One of my baking heroes is Peter Reinhart, the Master Baker whose many cookbooks, show his genius as a baker along with the learning process he is going through as he experiments with different approaches to baking bread. His bread is truly world-class and his books, like The Bread Baker's Apprentice, from which this recipe is adapted, are all classics. Because they are both cookbooks with great recipes, and also. teaching books. Peter Reinhart in other words, is not only a Master Baker, he wants to teach you how to take your bread to a whole other level. Put the two together, the love of sandwiches and the truly wonderful bread and you know you can't miss.

These rolls are from bread in the style of classic Italian bread. Not what they typically call Italian in the US, i.e., French only softer. Italian bread in the rustic tradition. A crunchy crust with a soft interior. The crust crackling with every delicious bite, and the soft crumb, holding the fillings heroically and sopping up every drop of mustard, mayo or whatever. In other words, a great hoagie roll with a rustic tradition. Try it, making sure to pay attention to the details. You won't regret it.

Here's What You'll Need:

for the starter (biga)
2 1/2 cups (320g) unbleached AP flour
1/2 tsp instant yeast
3/4 to 1 cup warm water

for the dough
2 1/2 cups (320g) unbleached AP flour
1 2/3 tsp salt
1 Tbs. sugar
1 tsp instant yeast
1 Tbs. olive oil
3/4 to 1 cup warm water
cornmeal or semolina for dusting

Here's What You'll Need To Do:

1. The night before baking, stir together the flour and the yeast, then slowly add the 3/4 cup of water. Mixing by hand bring it together to form a rough dough. If needed, add up to 1 cup water total.

2. Remove the dough to a lightly-floured surface and knead for a few minutes until it becomes smooth. Place the dough in a lightly-oiled bowl, turn to coat, then cover to ferment.

3. After about 3 hours, you can place the biga in the refrigerator overnight.

the next day...

4. Be sure to remove the biga to the counter at least an hour before proceeding so it comes to room temperature.

5. Mix the flour, salt, sugar and yeast thoroughly in a large bowl.

6. Cut the biga into smallish lumps and add it in, then, finally, the remaining water. Continue to mix until a soft dough forms. You may have to slightly adjust the flour and/or water. The resulting dough should be soft and just barely sticky. It is not a batter or stiff (like bagel dough for instance).

7. Place the dough in a lightly oiled bowl to rise until doubled in volume, about 2 hours.

8. Remove the dough to a lightly-floured surface. Cut it in 2 being careful not to deflate it too much. If you are making loaves, shape each half into a 'log' shape, then after a short wait into a 'batard', i.e., slightly tapered at each end. If you are making rolls, cut each half into 4 equal pieces. Then after a short wait, shape each piece into a 'torpedo', or a round.

8. Place the shaped dough on a parchment covered baking sheet sprinkled with cornmeal. Spray lightly with oil, then cover lightly with plastic to rise until almost doubled, about 1 hour. Slash the rolls down the middle just before baking. The loaves should be slashed in a decorative pattern too.

9. Bake in a preheated oven (450 F / 220 C), with steam for 30 minutes (loaf) or about 17 minutes (rolls).

10. Cool on a rack.

OMG!! Really Good Bread - White Sandwich Bread with Fresh Herbs

Do you think the the headline is a little over the top? I don't know, maybe it is. But then this bread is over the top, too. So should I just lie and say something like. You'll like this bread, better try it. Nah!! Doesn't quite make it. This is bread that attacks practically all your senses at once. I mean, this bread not only tastes incredible, but also fills the house with an intoxicating aroma. And I mean that in a good sense. And if that wasn't enough, then, if you can, wait until it cools down, slice it open and the smallish hints of fresh herbs poking out at you, combined with the sense of feel when you eat it will completely convince you that this bread is a definite keeper. Oh, and it's great for all kinds of sandwiches. Cold cuts with a nice sharp mustard, for instance. Or a strong cheese (again with the aforementioned sharp cheese). Or even pan-seared veggies like eggplant or red bell pepper. You will make this one many times, I'm sure. So when you're slicing your fourth (or fifth) slice, don't say I didn't warn you.

Here's What You'll Need: for 1 loaf or about 12 rolls
2 1/2 to 3 cups AP flour
1/2 Tbs. salt
3/4 Tbs. sugar
1/2 Tbs. instant dry yeast
about 3 Tbs. coarsely chopped fresh herbs (basil, parsley, thyme, oregano, dill, etc.)
1/8 cup olive oil
about 1 cup warm water

Here's What You'll Need To Do:

1. Mix all the dry ingredients, (flour, salt sugar, yeast and herbs) together in a large bowl until evenly distributed.

2. Add the oil, then the water, mixing to form a rough dough.

3. Remove the dough to a lightly-floured surface and knead for about 10 minutes until the dough is soft and smooth, and only very slightly sticky.

4. Place the kneaded dough in an oiled bowl, cover to coat(prevents drying out), then cover with plastic wrap or a damp towel to rise. It should about double in volume. This will take about 1 1/2 hours.

5. If making rolls, divide the dough into about 10 to 12 equal sized pices, round into rolls and place them on a baking tray covered with baking paper. Otherwise, form the dough into a ball (boule, in french), then cover again to rest and rise again, about 45 minutes.

6. About 15 minutes before the second rise is done, pre-heat the oven to 350 F (180 C).

7. Bake the rolls for about 15 minutes or until golden brown. The loaf will take longer, about 25 minutes.

Back to My Roots (Sort of...) - Scottish Baps

So actually, I am not Scottish. Not really. But I was born in Nova Scotia, and you can imagine I have met one or two Scots in my day. In high school my English teacher had us sit in alphabetical order and the middle row was made up entirely of MacDonalds! And that's not counting the MacNeils, Camerons, and McInnes. What can I say, Nova Scotia (New Scotland in Latin) is aptly named.

This bread, is extremely popular there, especially for meat sandwiches. It is served hot, or at room temperature. They can be frozen for months and re-heated just before serving. I can honestly say these are some of the tastiest sandwich rolls you'll ever eat.

Here's What You'll Need:

about 5 cups of AP flour
1/2 Tbs. instant dry yeast
1 1/2 oz (about 50 g) butter (or margarine) softened
2 tsp. salt
1/2 cup warm milk (or substitute)
1 cup warn water

Here's What You'll Need To Do:

1. In a large bowl, mix together the flour, yeast and salt. Cut in the butter, then break it up so it is pea-sized and grainy.

2. Add the warm milk and water and knead to form a soft dough. Continue mixing until the dough is very smooth, almost silky.

3. Place the dough in a lightly greased bowl, turn to coat, then cover and let it rise until doubled, about 2 hours.

4. Divide the dough into 12 equal pieces (roughly 3 1/2 oz. or 100 g). Roll into a ball, then flatten each into a rough ellipse.

5. Cover and let rise until doubled again, about 30 minutes. In the meantime preheat the oven to 350 F (180 C). Just before baking, brush each roll with milk (or substitute) then sprinkle with flour.

6. Bake for 12 to 15 minutes or until a nice golden brown. Cool on a rack. Yum!!!

Sandwich Time - Kaiser Rolls

In my last post I talked about using a 'starter' to give an added punch, so to speak, to your bread. The idea is that by forcing the dough to rise really slowly (overnight) it acquires a tangy flavor like sourdough. In fact, sourdough bread is made exactly this way with a 'starter' that ferments overnight, usually at room temperature. Another advantage of slowing down the 'proofing' time is that the texture also improves. In this case the final bread is much 'chewier' than a regular sandwich bread. This is much closer in style and substance to a European bread than an American bread. American bread in general, tends to be softer and richer (added sugar or eggs or oil). Whereas European breads, especially artisan type breads are much more frugal in their ingredient list. The pate fermentee (literally fermented dough in French) required is really a recipe for French bread and can easily be made into a baguette. In fact, if you recall that's exactly what I did last time. I simply made one batch the day before and fermented it overnight then added 'fresh' dough to the fermented dough. This resulted in exquisite baguettes, IMHO.

However, sometimes we want the full tangy flavor we get with the fermented dough without all of the chewiness that characterizes a baguette. This recipe is for a sandwich roll. It is tangy and sturdy (without being too chewy). The sturdiness will allow us to pile it high with all good things you put on sandwiches, smoked meats and cheeses, veggies and, of course, condiments and pickles. Yum!!

Here's what you'll need for the starter:
1 1/8 cups ( about 150g) AP flour
1 1/8 cups ( about 150g) bread flour
3/4 tsp salt
1/2 tsp yeast
about 3/4 cups warm water


Here's what you'll need to do:
1. Stir together the flours with the yeast salt and warm water until you form a 'shaggy' dough.
2. Move the dough to a lightly floured surface and knead for up to 10 minutes until the dough is smooth.
3. Place the dough in a lightly oiled bowl and let it rest and rise, covered until doubled. This will take about 2 hours at room temperature.
4. Gently de-gas the dough. Then return it to the bowl. Place the bowl, covered with plastic wrap, in the refrigerator overnight.


The next day...
1. Remove the fermented dough from the refrigerator and cut it into about 10 pieces. Leave the pieces covered at room temperature for about an hour to warm up. 

Then add the following to 1 1/2 cups (about 230g) of the fermented dough...


2 1/4 cups (285g) AP flour
1/4 tsp salt
1 tsp yeast
1 large egg beaten (this is what enriches the dough and reduces the chewiness)
1 1/2 Tbs vegetable oil
10 Tbs (about 150ml) warm water


1. Stir together the flour, yeast, and salt. Then add the fermented dough, the egg, oil and water. Mix to form a 'shaggy' dough,. It is right when you can easily form a ball of dough.

2. Remove the dough to a lightly floured surface. Knead the dough until you have a smooth dough that is also soft and slightly elastic. This may take as much as 10 minutes.
3. Place the dough in a lightly oiled bowl and, covered, let it ferment at room temperature for at least two hours.
4. Remove the dough from the bowl and divide it into about 8 or 9 equal sized pieces. Form them into balls of dough, lightly mist them with spray oil, then cover and let them rest for about 10 minutes. Prepare a baking tray with parchment paper, also sprayed lightly with oil and then sprinkled with semolina flour or cornmeal.
5. Prepare each piece of dough by shaping it into a Kaiser roll shape. This is essentially a 'rosette' formed by making a snake of dough and then making a simple knot and wrapping the ends around the ring of dough.

6. Place the rolls on the baking tray, and let them 'proof', covered, for 45 minutes. Then, gently, flip them over, and let them 'proof' for another 30 to 45 minutes. They will double in size.

7. Preheat the oven to 425 F (about 220 C). prepare the rolls for baking by misting them with water. If you want to cover them with seeds now is the time, otherwise just spray with water.

8. Place the bread in the oven then spray the oven walls with water and close the door. After 10 minutes rotate the tray for even baking. Lower the oven temperature to 400 F (about 200 C). Bake an additional 10 to 15 minutes. 

Cool on a rack at least 30 minutes before slicing and serving.