Italian Hoagie Rolls

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