Hoagie Rolls with Diastatic Malt

Yield: 6 rolls (~175 g each)
Hydration: 63%
Bake: 205°C / 400°F for 18–23 minutes

Ingredients

• 600 g bread flour
• 378 g lukewarm water
• 24 g sugar
• 12 g salt
• 7 g instant yeast
• 3 g diastatic malt powder
• 24 g olive oil or neutral oil

Instructions

1. Mix

• Combine flour, water, sugar, yeast, and diastatic malt.
• Mix until no dry flour remains.
• Rest for 15 minutes.
• Add salt and oil.

2. Knead

• Stand mixer: 8–10 minutes on low-medium speed.
• By hand: 12–15 minutes.
• Dough should be smooth, elastic, and slightly tacky.

3. Bulk Fermentation

• Cover and rise for 60–90 minutes.
• Ideal temperature: 24–26°C (75–79°F).
• Allow dough to nearly double.

4. Divide and Shape

• Divide into 6 pieces (~175 g each).
• Flatten each into a rectangle.
• Roll tightly into a log and pinch the seam.
• Gently extend to 8–9 inches.
• Place seam-side down on parchment.

5. Final Proof

• Cover loosely.
• Proof for 40–60 minutes until puffy.
• Score lengthwise approximately 6 mm deep.

6. Bake

• Preheat oven to 205°C / 400°F.
• Bake for 18–23 minutes until golden brown.
• Target internal temperature: 93–96°C (200–205°F).
• Cool on a wire rack.

7. Soft Crust Finish

• Brush hot rolls lightly with melted butter or oil.
• Cover with a clean towel for 10 minutes.
• Cool completely before slicing.

Baker's Percentages

Notes

• Diastatic malt improves fermentation, browning, and crumb softness.
• If bread flour already contains malted barley flour or added enzymes, reduce or omit diastatic malt.
• Excess diastatic malt can produce a gummy crumb.
• For softer sandwich-shop rolls, brush with butter after baking.
• For a crispier Italian-style crust, introduce steam during the first 5–7 minutes of baking.
• Store airtight for 2–3 days or freeze for longer storage.

#bread #hoagie #sandwichrolls #baking