Panecillos hoagie de masa madre definitivos: 5 claves para unos subs increíbles

Ingredientes

• 3 cups (360g) all-purpose flour
• 1 1/2 cups (360ml) warm water (about 100°F/38°C)
• 1 cup (240g) active sourdough starter, fed
• 2 teaspoons (10g) sea salt
• 1 tablespoon (12g) sugar (optional for added sweetness)
• 1 large egg (for egg wash, optional)
• 1 tablespoon (15ml) water (for egg wash, optional)

Preparación

1. 1

   In a large mixing bowl, whisk together the sourdough starter, warm water, and sugar.

2. 2

   Gradually add the flour and salt, mixing until a shaggy dough forms.

3. 3

   Transfer the dough to a light floured surface and knead for 8-10 minutes until smooth and elastic.

4. 4

   Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise at room temperature for 6-8 hours or until doubled in size.

5. 5

   Once risen, punch down the dough and divide it into 8 equal pieces.

6. 6

   Shape each piece into an oval roll and place them on a lined baking sheet.

7. 7

   Cover the rolls with a towel and let rise again for 1-2 hours, until puffy.

8. 8

   Preheat your oven to 425°F (220°C) during the last 30 minutes of rising.

9. 9

   (Optional) In a small bowl, whisk together egg and water. Brush the mixture over the tops of the rolls.

10. 10

    Bake rolls for 20-25 minutes until golden brown. They should sound hollow when tapped on the bottom.

11. 11

    Cool on a wire rack before slicing.