Italian Sub Rolls King Arthur Flour

Let the dough rise in a greased bowl covered for 1 to 2 hours until very puffy.

Italian sub rolls king arthur flour.

Sourdough discard recipes view all recipe collections. Shape each piece into a smooth 16 log. It s ideal for pizza flatbreads focaccia and crackers. To make the dough.

5 ingredients or fewer. To make the starter. Mix on low speed of a stand mixer fitted with a dough hook until the dough becomes cohesive about 2 minutes. Using a bench knife or pizza wheel cut out eight 3 square rolls.

Exceptionally fine textured our version of italian 00 flour is a little more laid back. Transfer the dough to a lightly greased work surface and divide it into two pieces. Stir the water flour and yeast together cover and let rest at room temperature for 12 to 16 hours. Add the water to the biga mixing to incorporate the two.

Mix until a rough dough forms. Scones see all categories. Recipes to bake with kids. Place the rolls floured side up onto parchment paper.

Combine the starter and the remainder of the dough ingredients and mix and knead by hand or using a stand mixer to make a smooth dough. To make the starter or biga combine the flour and yeast in a medium bowl slowly add the 3 4 cup water. Lower in protein and mellower it yields the friendliest gentlest dough to work with. Turn the dough out onto a well floured surface and shape it into a 6 x 12 rectangle.

The resulting baked goods are light airy and have a crisp crust. Supple smooth and easy to shape. Mix the starter ingredients in a small bowl cover and let rest at room temperature overnight. Combine the flour yeast and salt in a separate bowl and add to the biga water mixture.

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. Add additional water or flour if necessary.