Step 1 – FEED STARTER:

• Feed your sourdough starter and use when it’s at peak –basically when it can no longer rise and it starts to crater a little

Step 2 – MIXING:

• In a stand mixer, combine your ingredients together

Step 3 – BULK FERMENTATION/1st RISE:

• Shape the dough into a taut ball and  let it proof at room temp (70F) for 2hrs

Step 4 – COLD PROOFING/2nd RISE:

• Then put it in your fridge to cold proof overnight (8hrs)

Step 5 – SHAPING:

• Take out the cold dough and divide into 4 or 6
• then shape into tight logs, make sure you pinch the seams

IMPORTANT:

• If using a Dutch Oven to bake, place EACH dough seam side down on a folded up piece of parchment paper (you will use the parchment paper ends to lift the dough INTO the Dutch Oven
• If using the Open Bake method, simply line a baking tray with parchment paper and place each dough seam side down there, spaced evenly apart

Step 6 – FINAL PROOFING/3rd RISE:

• Let that proof at room temp until *nearly* double in size. 
• Not double, just *almost* double. 
• Will take 2-4hrs.  Just watch carefully.

Step 7 – SCORING THEN BAKING:

• Then, preheat your oven at 425F.
• When your oven is ready, score each hoagie roll with a blade
• You can slice once all the way down the middle or
• Slice diagonally in short strokes down the hoagie (like you see in the pics)
• Bake with steam for 10 min, and then without for 10 min.

If you have a Dutch oven:

• This means baking in your DO with the lid on for 10 min, and then lid off for 10 min

If no Dutch oven:

• This means you are using the “open bake method,” which just means you are turning your entire oven into a gigantic Dutch oven
• This means baking with a steam tray (hot water in a pan) for 10 min and then take that tray out for 10 min.