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Chicago-Style Sub Rolls
Ingredients
  • subheading: Overnight starter:
  • 120 grams bread flour (1 cup)
  • 120 grams water (½ cup)
  • 3 grams instant yeast (½ teaspoon)
  • subheading: Dough:
  • All of the overnight starter
  • 360 grams bread flour (3 cups)
  • 9 grams instant yeast (2 teaspoons)
  • 13 grams granulated sugar (1 tablespoon)
  • 14 grams olive oil (1 tablespoon)
  • 8 grams salt (1 ½ teaspoon)
  • 240 grams water (1 cup)
Steps
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