Start in a pan with ½L of lukewarm milk and add the 15g of yeast
Mix it and let it proof
Add in the stand mixer 800g of wheat flour
Add the 16g of sea salt
Dry mix, slow, so the salt is evenly distributed
Add the proofed yeast in the stand mixer along with 40g of olive oil
Start mixing until all combined
knead it for 10 min
Add a little bit of olive oil in the mixing pan and stir it around with your hands
Cover the mixing pan and leave the dough to rest for 30-45 min until it's double in size
Once ready spread it and punch out the air
Shape it up and cut it in equal parts
Then punch it down again into a rectangular shape
Roll it up over itself and then you get a seam
Pinch together and roll it out until it's even in length about 25cm
On the baking sheet add a little bit of semolina and place them
Cover them up with tea towels and let them rest for 30 min until double in size
Take a sharp knife and scalp them on a 45 degree down the side and that will allow them to rise more in the oven
Take one egg white and 1 tbsp of water and mix it up, then wash them with a cooking brush. Keep the yolk on the side
Optionally, you can give a drizzle of black roasted sesame seeds on top.
Put it in the oven for 20 minutes in the middle rag, at 190℃ - 374℉
Once the Hoagie rolls are in the oven add some ice cubes on a preheated cast iron pan so to create steam. Give a couple of sprays of water and that, will allow the bread to rise before it form a crust
Take the rolls out and let them cool down
On the flat top spread some avocado oil
Add the onions and caramelise them
Add a drizzle of ketchup Manis
On the other side of the flat top add some peppers but do not cook them for long, we want them warm and crunchy
On the other side of the flat top add clarified butter and let it melt
Add the Hoagie rolls on the side with the melted butter
Spread the onions and place the meat on top
Add some cheddar cheese
Take the Hoagie rolls and spread the homemade burger sauce
Place the remaining ingredients on the Hoagie roll
Ready to serve