Italian Sub Bread: POV Italian Cooking Episode 76

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Prepare an overnight starter by mixing 3/4 cups unbleached all-purpose flour, 1/2 cup lukewarm water, and 1/8 teaspoon active dry yeast. Let it sit overnight.

Dissolve 2 teaspoons of instant yeast in 2/3 cup of water and let it set for about 10 minutes.

In a stand mixer, combine the overnight starter and the dissolved yeast mixture.

Add 2 3/4 cups of unbleached all-purpose flour and 1 1/4 teaspoons of salt to the mixer.

Mix the ingredients until combined, then switch to a dough hook if the mixture becomes too thick.

If the dough is too dry, add a tablespoon of water at a time until it reaches the right consistency.

Knead the dough by hand to ensure moisture is evenly distributed.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise for 90 minutes.

After rising, turn the dough out onto a floured surface and cut it into six equal pieces.

Shape each piece into a flattened oval about 5 inches long, then place them on parchment paper.

Cover the shaped rolls with a warm damp towel and let them rise for 45 minutes.

Preheat the oven to 425°F (218°C).

Score the top of each roll with a razor blade to allow steam to escape during baking.

Prepare an egg wash by mixing 3 egg whites with a splash of water.

Brush the tops of the rolls with the egg wash.

Place a small baking sheet with 1/2 cup of water in the oven to help form a crust.

Bake the rolls in the preheated oven for 20-25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens