Italian Sub Rolls King Arthur Flour

Mix on low speed of a stand mixer fitted with a dough hook until the dough becomes cohesive about 2 minutes.

Italian sub rolls king arthur flour.

To make the biga. Place the logs into the two wells of a lightly greased italian bread pan cover and let the loaves rise until very puffy about 1 hour. Lower in protein and mellower it yields the friendliest gentlest dough to work with. It s ideal for pizza flatbreads focaccia and crackers.

To make the starter. If needed add up to 1 cup of water. To make the dough. 5 ingredients or fewer.

Transfer the dough to a lightly greased work surface and divide it into two pieces. To make the starter or biga combine the flour and yeast in a medium bowl slowly add the 3 4 cup water. Sourdough discard recipes view all recipe collections. Scones see all categories.

Add the water to the biga mixing to incorporate the two. Add additional water or flour if necessary. Recipes to bake with kids. Stir the water flour and yeast together cover and let rest at room temperature for 12 to 16 hours.

Combine the flour yeast and salt in a separate bowl and add to the biga water mixture. Supple smooth and easy to shape. Shape each piece into a smooth 16 log. Let the dough rise in a greased bowl covered for 1 to 2 hours until very puffy.

Brush the loaves with the egg wash then sprinkle heavily with sesame seeds. Using a bench knife or pizza wheel cut out eight 3 square rolls. The resulting baked goods are light airy and have a crisp crust. Exceptionally fine textured our version of italian 00 flour is a little more laid back.

Turn the dough out onto a well floured surface and shape it into a 6 x 12 rectangle. Place the rolls floured side up onto parchment paper.