Meatball sub

Warm 260 g milk to roughly 100F, stir in 6 g yeast and 8 g diastatic malt powder.

Combine 400 g flour, 10 g honey, 20 g olive oil and 8 g salt in a large mixing bowl, pour in the yeast mixture and mix vigorously by hand until no dry flour remains and a cohesive mass forms; cover and rest.

Knead the rested dough 8 to 10 minutes, timed, so the gluten develops.

Rest until doubled in size, about 45 to 60 minutes, longer depending on the yeast and room temperature.

Punch the dough down and divide it into roughly 175 g portions.

Press and stretch each piece into a rectangle with the fingertips, roll it up tight and seal the seam on top; set on a baking sheet dusted with cornmeal.

Proof the shaped rolls another 45 to 60 minutes until one and a half to two times in size.

Score each roll in one long slash at a 45 degree angle with a razor or very sharp knife to allow oven spring.

Brush lightly with an egg white and water mixture, then sprinkle over a mix of equal parts oregano, Parmesan and red pepper.

Bake at 375 degrees with steam about 20 minutes until golden and 200F internal, then cool completely on a rack.

Crack one egg into a bowl and whisk it up.

Add eyeballed fennel seed, Parmesan, red pepper flake, grated cinnamon, oregano and a crushed clove of garlic, then the weighed salty ingredients: 10 g soy sauce, 3 g salt and 3 g MSG, or 6 g salt alone.

Add 30 g breadcrumbs and mix, loosening with a splash of milk if dry.

Add 227 g ground beef and 227 g ground lamb and mix until cohesive and sticky.

Wet your hands from a bowl of water and form the meatballs; rest them in the fridge or cook straight away.

Set a cast iron over medium and crisp the meatballs on at least three sides; they will not be cooked through yet.

Straight into the same pan pour a can of crushed tomatoes, 56 g butter, one shallot, two cloves of garlic, Parmesan, oregano, salt and pepper; stir and simmer about 10 minutes.

Add the meatballs to the sauce and simmer about eight minutes, pulling them at 150F internal.

Turn off the heat and stir a handful of fresh basil leaves into the sauce.

Slice the hoagie roll in half keeping the hinge, then rip out the top portion of bread so the meatballs sit snug.

Put it under the broiler about 60 seconds to harden the crust against the sauce.

Rub the hot bread with butter and then with a raw garlic clove, as for bruschetta.

Slather on a layer of sauce, lay four meatballs in a single line, add a little more sauce and two slices of provolone, and broil until melted.

Sprinkle on more Parmesan, spread sauce on the top piece of bread, add the pickled chili peppers and more fresh basil and close it up.