Makes three each foot long rolls Poolish: 3g active dry yeast 200g water 200g bread flour Dough: 100g water 15g sugar 300g bread flour 12g salt 20g olive oil Sesame seeds Cornmeal
As a fellow South Philadelphian that grew up with Sarcone’s on my table daily I have to say this is the best home replication I’ve seen ever. Beautifully done. If you can find a way to replicate Angelo’s rolls I’d love to see that: I got his pizza recipe but he won’t come off the bread recipe. Them rolls are the best I’ve had. But I’m gonna give these a shot. Thanks for sharing.
