Ingredients:

  • 50g active sourdough starter (100% hydration)
  • 550g high-protein bread flour
  • 350g filtered water
  • 10g sea salt
  • 25g honey
  • 40g unsalted butter, softened
  • 1 large egg
  • 1 tbsp water
  • 1 tsp sesame seeds (optional)

Instructions:

  1. Prepare the Levain by mixing 50g starter, 50g bread flour, and 50g water. Let sit until bubbly and active (approx. 4-6 hours).
  2. In a large mixing bowl, combine 300g water, 100g active levain, and 25g honey. Add 500g bread flour and mix until no dry flour remains. Let the dough rest (autolyse) for 45 minutes.
  3. Incorporate 10g salt and 40g softened butter into the dough using the pincer method. Perform 4 sets of stretch and folds every 30 minutes over a 3-4 hour bulk fermentation period.
  4. Transfer the dough to the refrigerator for a 12-15 hour cold retard to develop flavor and strength.
  5. Turn dough onto a floured surface and divide into 8 equal portions (approx. 125g each). Pre-shape into rounds and rest for 15 minutes.
  6. Shape into hoagie cylinders by folding the top and bottom thirds and rolling tightly. Place on a parchment-lined baking sheet.
  7. Final proof for 2-4 hours at room temperature until puffy. Brush with egg wash (egg beaten with 1 tbsp water) and score with a sharp lame.
  8. Bake at 400°F (205°C) for 20-25 minutes until the internal temperature reaches 190-200°F and the crust is golden brown.