This is another one of the “use what you have” recipes. I turned it into a “use what needs to go” one. I baked a lot for the holidays (you haven’t even seen half of what I made) and there were small batches of different flours leftover from sifting that needed using up.

The hoagies have a crunchy crust around their soft insides, because that’s what I like. If you prefer them soft all over, bake at a lower temperature for a slightly longer time.

For the scalder:

• 200g boiling water
• 30g cornflour
• 30g roasted breadcrumbs
• 12g salt

For the dough I used:

• all of the scalder (cooled to room temperature)
• 320g lievito madre (fed 1-2 days before)
• 350g bread flour
• 250g floury leftovers (I had a mix of wholegrain einkorn, light rye, kamut with a bit of the bran sifted off, and cake flour)
• 1 heaped tsp Delice de Liège (you can use molasses)
• 30g butter
• 200g thick, greek yogurt (I used turkish süzme, about 160g plus 40g extra water)
• about 130-150g water (it depends on how thick your yogurt is and how thirsty your flours are)

Start with the scalder:

Mix all the dry stuff, add the boiling water and mix it into a thick paste. Cover it and let it cool down to room temperature. I didn’t have too much time, so I mixed it with the yogurt after about half an hour of soak time.

Then, make the dough. If you’ve been here before, you know that I like to throw everything at once into the ankarsrum and be done with it. If you knead by hand or use a mixer with a rotating hook, like a Kitchen Aid, mix everything but the butter and knead it into a smooth dough. Then, shortly before the windowpane test is successful, add the butter.

Let the dough rest for about an hour, then shape your hoagies. I divided the dough into four pieces and they’ve turned out massive. I guess 6 or even 8 would have been a better choice.

I have my hoagies in the silicone mesh mold to keep them from baking together. If you have a bit more room in the oven than I do, feel free to bake freeform and seperate them a bit further.

Let your hoagies rise until about doubled in size. It took 2 hours in my kitchen.

Meanwhile, pre-heat the oven to 230°C / 445F.

Score your hoagies and bake them for about 30 minutes with steam. Turn the temperature down to about 200°C / 390F once they’re in the oven.

Let your hoagies cool on a rack and enjoy them stuffed with all the good things 🙂