Soft Hoagies - Made by a Baker.

I'm Duncan, a baker for 40 years. This is my Hoagie recipe in a smaller batch for home baking. Yeast 8 grams Salt 12 -15 grams ( depending on personal taste) Sugar 20 grams levain 50 grams olive oil 45 grams water 1300 grams String white flour 500 grams. mix time 8 - 10 minutes Remove dough, shape up into a ball and cover, leave for 1 hour. a fter 1 hour knock dough down, reshape and allow to rest for a few minutes. Scale into desired portions and shape into balls. Cover and rest for 20 to 30 minutes. reshape into balls and cover. prepare baking trays or bread pans. Mould dough pieces into final shape Roll in flour, or leave plain. proof for 1 to 2 hours in a warm (70 -85f) moist enclosure or cover completely with plastic. Place in preheated convection oven at 375f for 16-18 minutes ( rolls, hoagies etc) or 30 minutes for loaves under 800 grams. larger loaves take longer. Don't add steam , it will make the crust leathery. If you want to put seeds on use a very light eggwash made from the whites only. Happy Baking.