Ingredients:

  • 3 cups (360 g) all-purpose flour
  • 1 cup (240 g) active sourdough starter (at 100% hydration)
  • 1 cup (240 mL) warm water (about 110°F / 43°C)
  • 1 teaspoon (6 g) sea salt
  • 1 tablespoon (12 g) sugar
  • 1 tablespoon (15 mL) olive oil

Instructions:

  1. Ensure your sourdough starter is active and bubbly 4-6 hours before beginning.
  2. In a mixing bowl, combine the warm water and sugar, then add the active sourdough starter.
  3. Gradually add the all-purpose flour and sea salt, mixing until a shaggy dough forms.
  4. Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic.
  5. Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise at room temperature for 4-6 hours, or until doubled in size.
  6. Punch down the dough gently and turn it onto a floured surface. Divide into 8-10 equal pieces.
  7. Shape each piece into a hoagie shape and place on a baking sheet lined with parchment paper.
  8. Cover the shaped rolls with a towel and let them rise for 2-3 hours.
  9. Preheat your oven to 425°F (220°C) about 30 minutes before baking.
  10. Bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped.
  11. Remove from the oven and let cool on a wire rack before slicing and serving.