297 likes, 7 comments - joe_rosenthal on September 23, 2021: "Bread. This one’s my hoagie roll recipe scaled up to 1400g (link in my bio for the hoagie roll recipe) and baked with a similar methodology to my rye bread in the second-to-last post (you can click and swipe on the pastrami sandwich to see the loaf from which that bread came). I used Central Milling ABC+ for this, which I’ve found doesn’t have as much glutenin as I want for New York-style pizza (versus King Arthur Sir Galahad aka All Purpose), but I like it for short ferments (one-to-two-day cold ferments) when doing my hoagie roll recipe. I’d imagine it would work well in similarly short breads (or shorter). Essentially, this was 425F in my @pizzamasterovens oven, vent closed, spray with water every five minutes until the crust is fully set, then I rotate, spray one last time, uncover the vent after five minutes, and turn the oven down to 350F and bake until it’s cooked through. For those cooking in a home oven, add 25F, and maybe increase the frequency of the spraying. I haven’t tested a free-formed loaf made with the dough before, but I’ve done countless hoagie rolls in my home oven and Pizza Master, and I’ve done this dough in a loaf pan in a home oven, and it works extremely well as a bread dough. Really beautiful dough to handle, too. I have not cut it open, so there’s no crumb picture. #bread #homemadebread #homemadebread🍞 #whitebread #recipes #infatuation #breadmaking #breadbaking #breadbreadbread".