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Italian Hoagie Rolls

yield: 4 total time: 75 minutes
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Ingredients

  • 3 1/2 cups biga
  • 2 1/2 cups bread flour unbleached
  • 1 2/3 teaspoons salt
  • 1 tablespoon sugar
  • 1 teaspoon instant yeast
  • 1 teaspoon malt powder diastatic barley, or barley malt syrup, optional
  • 1 tablespoon olive oil vegetable oil, or shortening
  • 3/4 cup water or milk if making torpedo rolls, lukewarm, 90 to 100 F
  • semolina flour or cornmeal for dusting
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