Crusty hoagie rolls

Mix the stiff pre-ferment and leave it overnight, 8 to 15 hours (above 75F, half the time at room temperature and half in the fridge).

In the stand mixer bowl stir the dry ingredients with the salt and instant yeast, add the pre-ferment and water, and mix on low through the pickup stage, then two minutes on medium until smooth.

Rise in a lightly greased bowl about two hours, until nearly doubled.

Divide into eight pieces of about 190 grams on a scale.

Pre-shape: stipple each with the fingertips and loosely gather into a round; cover with a towel and rest 10 minutes.

Shape seam up: stipple to deflate, grab and press along the length, seal with thumb and heel of the hand, then roll with more pressure at the ends into a tapered baton about 8 inches long. Use flour on the hands, not the dough.

Cover loosely and proof 40 minutes to an hour until a little puffy.

Score three diagonal slashes with a razor blade.

Bake with a 9 by 13 tray of ice cubes in the oven, optionally spritzing the rolls with water and baking on a steel or stone, one pan at a time; no temperature or time is stated for these rolls.