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Robert Knighten
 
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Default Want recipe for hard Italian rolls

"Dick Adams" > writes:

>
> You might check out
> http://www.cookingwithcrack.com/bread/sequence2/
> which covers most of the bases for the kind of bread you
> seem to be seeking.
>
> It's a fatter loaf than for a sub sandwich, but that is easy to
> fix. Use of small amount of kamut flour is entirely optional,
> as I see it.
>
> > Do any of you make your own sub rolls? If so how do you do it?

>
> Not me. Skinny loaves dry out fast, and require more work to
> shape, since a dough batch yields more such loaves. But the
> small loaves are more likely to get a holey crumb when "proofed"
> and baked in the usual way (on a preheated "stone").
>


Thank you for the pointers, but it's exactly the "easy to fix" transition to a
sub size roll that has not proved easy here. I've got both loaves such as
shown on that website, and fist sized rolls produced with extra pizza dough
and baked on a very hot stone much as I bake pizza. But no success with the
sub rolls. [I should say again that my wife is really the baker - even with
the pizza she makes the dough which I bake.]

--
Robert L. Knighten