French Hoagie Roll

This Artisan French Hoagie Roll recipe uses a poolish, allowing extra fermentation time. This results in a flavorful roll that is hearty enough to stand up to the ingredients.

This is the perfect bun for Argentinian Steak Sandwiches. The poolish gives the roll a complex taste that compliments the bold flavors used in the sandwich.  I love this roll because the interior has a soft and airy crumb, yet the crust is thick enough not to fall apart when you bite into it.  At the same time, it’s not too thick and crispy that it hurts to eat it! : )

Argentinian steak sandwich with red peppers and provolone on a white rectangular serving plate.

A poolish takes less than 5 minutes to make, a habit I’ve gotten into the past few years.  It becomes second nature once you’ve done it a few times.  It makes such wonderful-tasting bread, rolls, and buns.  The long fermentation time allows the flavors to develop.

Then the next day, you pour the poolish into your stand mixer and add the final ingredients.  You are on your way to making delicious homemade bread that tastes as if you bought it at an Artisan bread shop.

Argentinian steak sandwich with red peppers and provolone on a white rectangular serving plate.

French Hoagie Roll

Foodie de Froid
Servings 3 Rolls
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 14 hours 20 minutes
This Artisan French Hoagie Roll recipe uses a poolish, allowing extra fermentation time. This results in a more flavorful roll that is hearty enough to stand up to the ingredients.
5 from 1 vote




  • 387 grams all-purpose
  • poolish
  • 213 grams water lukewarm
  • 3 grams yeast
  • 4 grams diastatic malt powder
  • 12 grams salt kosher


  • semolina flour as needed for sprinkling on the pan



  • Mix the flour, yeast, and water in a medium-sized proofing container to create a stiff, wet dough. Cover and let sit overnight for 10 - 11 hours. The poolish can be refrigerated for up to 24 hours - let it come to room temperature before continuing with the recipe.
    pinch instant yeast, 193 grams all-purpose flour, 193 grams water


  • Combine all the dough ingredients except for the salt and your room-temperature poolish in your stand mixer. Mix on low to incorporate the ingredients. Mix on medium speed (4 o'clock position if using an Ankarsrum mixer) for 15 minutes. Add the salt during the last 3 minutes. The dough should be smooth and elastic and pass the windowpane test.
    387 grams all-purpose, poolish, 213 grams water, 12 grams salt, 3 grams yeast
  • Transfer the dough to an oiled proofing bowl. Cover and let rise until doubled in size, approximately 45 minutes. If using a proofer, proof at 78 °F
  • When fully risen, punch it down, and fold the dough to create more strength. Let it rise again, approximately 45 minutes.
  • When fully risen, cut the dough into three pieces equal in weight. Cover with a towel and let sit for 10 minutes. Meanwhile, preheat the oven to 460 °F. Adjust the oven rack to the low center position. Place the steel on the rack. On the lower rack, place a heavy-duty pan or skillet. Spray a loaf pan with oil and sprinkle generously with semolina flour.
    semolina flour
  • Shape the dough into three rolls, 8 inches long. Place two of the rolls onto the loaf pan. Place the third loaf on a bed of semolina flour then onto a parchment-lined pan.
  • Cover the loaves with a towel or inverted pan (or place them back in the proofer). Let rise until they are soft and full of gas, and poking them leaves a dent, approximately 45 minutes.
  • Add two cups of water to the lower pan/skillet to create steam, add the loaf pan, and quickly shut the oven door. Bake until the buns brown and register 195 °F. Depending on your oven, this will take approximately 15 minutes.
  • Remove and bake the 3rd roll. Move the buns to a rack to cool.

Kitchen Equipment

digital kitchen scale
digital thermometer
Proofing Container
Stand Mixer optional
pocket weight kitchen scale optional
steel optional
loaf pan optional
Proofer optional


My perforated pan has two channels.  Because of this, I use a third pan for cooking the last roll.  Depending on how many rolls you need, you can adjust the process.  For instance, double the recipe and use your loaf pan three times if you need six rolls. 
The more bread you make, the more confident you will become in what the dough should look like at all stages and how you want to shape and bake it. 
Reheating:  Wet your hands and rub the loaf with the water to crisp the buns.  Reheat in a 400 °F oven for 10 minutes.
Freezing:  Tightly wrap and freeze the buns for up to 3 weeks.  
Course bread
Cuisine American
Calories 265


Serving: 3bunsCalories: 265kcalCarbohydrates: 54gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 703mgPotassium: 132mgFiber: 3gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword artisan, bread, loaf, rustic, rye, yeast
Have you made this recipe? We'd love to hear how it was!

De Froid Tip: Restaurant Ware

It’s easy to find plates and serving vessels made for restaurants online and in retail stores.  I love this because you can buy them by the piece instead of having to purchase a whole set.  

One of my favorite pieces is this long rectangular white porcelain serving plate, which I found at World Market.  It’s multi-functional!  I use it for appetizer displays, fancy entrees, and fun sandwiches.  The day I made these Pine Valley Aged Asiago Steak Burgers, I cooked a batch of homemade French fries and stuffed them into a stainless steel fry container! 

It’s fun to make restaurant-worthy meals at home, yet it’s even more fun to serve them on restaurant ware.   

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