Individual Italian Bread/Hoagie Roll

I always wanted to learn how to make this, as its practical use is just so damn high.  An infinite amount of sandwiches could be made with this thing.  I initially attempted to use my italian bread recipe and to just cut off smaller balls of dough and bake them off.  This did not work for me.  The bread just didn't work.  It was too crusty and too dry.  Italian bread is great for toast, bruschetta, and as an accompaniment to a main course, but as an all purpose sandwich roll, it failed me.  So, I turned to hoagie and sub recipes and on my first attempt pretty much nailed it.  This is just a beautiful, neutral bread to carry and accentuate any type of filling you want.  It's slightly crunchy on the outside and soft and moist on the inside.


ingredients:
makes 4, foot long hoagie rolls

1.  16 oz b read flour
2.  1 1/2 tsp yeast
3.  1 TBL sugar
4.  2 tsp kosher salt
5.  3 TBL veg oil
6.  10 oz of 100 degree water


recipe:
1.  Combine all ingredients into mixing bowl of stand mixer with dough hook attachment.  Beat on low speed until a shaggy ball of dough forms.  Increase speed to medium low (speed 4 on kitchen aid stand mixer) and beat for 4 minutes.
note: - the dough should stick to the bottom, but not the sides of the bowl.  If it sticks to the sides after 1 minute of mixing on medium low, add a few pinches of flour as it's mixing, wait 15 seconds to see if the dough stops sticking to the sides the bowl, then add a few more pinches of flour if needed.
note: - Similarly, if the dough is too dry or does not stick at all to the bowl, add a few drops of water as it's mixing, wait 15 seconds to see if the dough starts sticking to the bowl, then add a few more drops if needed.
2.  Scrape off all dough from the dough hook into the bowl.  Cover tightly with plastic wrap and allow to rest at room temperature until doubled in volume, 60-120 minutes.
note: - Depending on the temperature of the room, resting time will vary.  My kitchen was 80 degrees, so it only took 60 minutes for it to double in volume.  During the winter, however, it would take 90-120 minutes to double.
3.  Set up a parchment lined baking sheet.
4.  Tear off a small square of parchment then place it onto a kitchen scale.  Lightly flour that parchment.  Uncover mixing bowl then lightly flour your hands.  Measure off 7 oz balls of dough on the kitchen scale.
5.  Stretch the 7 oz ball of dough to 9" then place onto the baking sheet.  They do not have to look perfect as they will round off as they rise and bake.  But, try to keep the width of the log relatively even.  No one spot should be significantly wider than any other.
6.  Repeat this 3 more times to form a total of 4, 7 oz, 9" long logs of dough.  Space them out as best as possible on the baking tray so that there is a gap between the logs.
7.  Spray oil on the plastic wrap you used to cover the mixing bowl with.  Cover the logs and allow to rest until doubled in volume, 30-60 minutes depending on the temperature.
note: - flour is not enough.  You must oil the the plastic wrap.  If not, the dough will stick profusely to the plastic.
8.  After 10 minutes of the second proofing, set oven to upper-middle rack and set oven temperature to 425 degrees.
9.  After dough has doubled in volume, gently take off plastic wrap.  Using a brush or spray bottle, lightly coat the top of each loaf with water.
10.  Place baking tray onto upper-middle rack.  Immediately drop the oven temperature to 400 degrees.  Bake for 20-25 minutes, until top is golden brown.  Start checking after 15 minutes, then again ever 3 minutes.
11.  Remove finished loaves from the oven, then transfer loaves to cooling rack to cool for a minimum of 30 minutes.
note: - Don't cool loaves on the baking tray, as the bottom will continue to bake and get hard and over baked.
note: - DO NOT cut into the loaves early.  The inside needs to finish cooking and settling.  If you cut into it early, the inside will be gummy and remain gummy.
12.  After the loaves have finished resting, you can eat it any way you like.
note: - These loaves are innately soft and moist.  For me, I always cut them in half then toast them before making a sandwich as that really crisps up the outside and gives it a great crunch.  You can, of course, eat them untoasted and soft if you prefer.