Hoagie rolls

Warm the milk in the microwave about 50 seconds to 105 to 110F. Stir in the yeast and diastatic malt powder.

Let stand three to five minutes until light foam and bubbles appear; if none appear the yeast is dead.

Add the flour, honey, olive oil and salt to a large mixing bowl.

Pour in the proofed yeast mixture and mix vigorously by hand two to three minutes until no dry flour remains and a cohesive mass forms.

Cover with plastic wrap and rest 15 minutes to let the flour hydrate.

Turn out onto a clean counter and knead eight to 10 minutes until completely smooth and no longer sticking to your hands.

Test gluten development by stretching a piece thin to a see-through window; if it tears first, knead a couple of minutes more.

Return to the bowl, cover, and rise until doubled, about 45 to 60 minutes.

Punch down and divide into four equal portions, roughly 175 g each.

Press and stretch each piece into a rectangle about eight inches wide and one inch thick, roll tightly from bottom to top and seal the seam.

Seam side down, roll the log out to a cylinder about 10 inches long with even palm pressure.

Sprinkle cornmeal on a baking sheet, space the rolls out, cover with plastic wrap or a towel and proof until 1.5 to two times in size, another 45 to 60 minutes.

With 15 minutes of proofing left, preheat the oven to 375F and put an oven safe pan on the bottom rack.

Score each roll with one long slash at a 45 degree angle.

Whisk the egg white with a spoonful of water and brush it lightly over the exterior. Sprinkle a little cornmeal, or sesame seeds, herbs or spices, over the top.

Bake on the middle rack, tossing a couple of ice cubes onto the hot pan to create steam.

Bake 10 minutes, rotate the pan, then bake another eight to 10 minutes until the crust is golden brown and the internal temperature is at least 200F.

Cool completely on a wire rack. Store in a plastic bag for one day before making a hoagie.

To assemble: spread mayo, then provolone, roast turkey, mortadella and salami.

Add lettuce, tomato and thinly sliced red onion, then a drizzle of oil, a cap full of vinegar, oregano, pepper and salt.

Wrap tightly in parchment paper and let sit three to five minutes, then slice on a slight diagonal.