Sourdough Hoagie Buns
Equipment
- 1 stand mixer with dough hook (optional, for mixing)
- 2 large mixing bowls
- 1 Kitchen scale
- 1 measuring cup
- 4 Measuring spoons
- 2 baking sheets
- 1 sheet of parchment paper
- 1 plastic wrap roll or 2 clean kitchen towels
- 1 bench scraper or sharp knife
- 1 pastry brush
- 1 Cooling rack
Ingredients
- 240 gram active sourdough starter 100% hydration
- 360 gram water room temperature
- 30 gram olive oil
- 30 gram granulated sugar
- 600 gram bread flour
- 11 gram fine sea salt
- 1 large egg for egg wash; beaten
- 15 milliliter water for egg wash
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, water, olive oil, and sugar until well combined.
- Add the bread flour and salt to the wet mixture and stir until a rough shaggy dough forms.
- Knead the dough by hand for 8–10 minutes or with a stand mixer on medium-low speed for 5–6 minutes until smooth and slightly tacky.
- Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it bulk ferment at room temperature for 4–6 hours, or until roughly doubled and puffy.
- Gently turn the dough out onto a lightly floured surface and flatten it into a rectangle.
- Use a bench scraper or knife to divide the dough into 8 equal pieces by weight.
- Pre-shape each piece into a loose ball, cover with a towel, and let rest for 15 minutes to relax the gluten.
- Working with one piece at a time, gently flatten into a small rectangle about 4x6 inches.
- Roll the rectangle tightly from the long side into a log, pinching the seam to seal.
- Roll the log gently back and forth to lengthen to about 6–7 inches, tapering the ends slightly if desired.
- Place each shaped bun seam-side down on a parchment-lined baking sheet, spacing them at least 2 inches apart.
- Cover the buns lightly with plastic wrap or a towel and let proof at room temperature for 1–2 hours, or until noticeably puffy.
- Near the end of proofing, preheat the oven to 400°F (200°C).
- In a small bowl, mix the beaten egg with 15 ml of water to make an egg wash.
- Gently brush the tops of the buns with the egg wash, taking care not to deflate them.
- Optionally, score a shallow lengthwise slash down the center of each bun with a sharp knife or razor.
- Bake the buns for 15–20 minutes, rotating the pan halfway, until golden brown and an internal temperature of about 200°F (93°C) is reached.
- Remove the baking sheet from the oven and transfer the buns to a cooling rack.
- Allow the buns to cool at least 30 minutes before slicing and filling.
Notes
For best flavor and structure, ensure your starter is at peak activity before mixing the dough, and adjust fermentation times based on your kitchen temperature, giving the dough more time if it looks sluggish or less if it’s rising quickly. Hydration can vary with different flours, so if the dough feels very stiff add a teaspoon or two of water, and if it’s too sticky to handle add a light dusting of flour only on the surface. A tight roll and good seam sealing help the buns keep their shape and prevent them from opening during baking, while proper proofing—buns should look airy and leave a slight indentation when gently pressed—will give a soft, light crumb. You can refrigerate the shaped buns overnight for extra flavor and bake them straight from the fridge, adding a few minutes to the bake time, and leftover buns freeze well if wrapped tightly once fully cooled.
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