For one 6 inch Hoagie:
100 grams of bread flour
70 grams of water
2 grams of salt
0.3 gram of instant yeast
Mix for 10 minutes or until a relatively smooth dough forms. Bulk Ferment at room temp for 3 hours with a fold every hour. Once 3 hours is up, shape the dough into a ball tightly and let it bulk ferment in the fridge for 2 days. The dough should be doubled in volume.
Preshape the dough into a semi tight ball and let it rest at room temp for 1 hour. Then shape your dough like you would a baguette, spritz it with water and roll it in a pool of everything seasoning. Then proof your hoagie in a couche for 3 hours. Once you are ready to bake, score your hoagie with a blade lengthwise. Bake at 530 F on a sheet pan. Spritz your hoagie with water before you put it in the oven. Alternatively, if you have a combo dutch oven, you can just use that and cover the pan with the lid to generate steam that way. Bake it covered for 4 minutes, then remove the lid and continue baking until it becomes golden brown.
