Originally Posted by Shirley Boberg
I usually make loaves of italian and have never made hoagie sized. I use the old world biga method and steaming. I was thinking that I wanted to make hoagie loaves. Does anyone know if the temp would remain the same and the cook time? This recipe uses two temps one for about 30 minutes and then a lower temp for another 30-40 minutes.
Without more specific info its hard to answer your question.
If you're saying that you're using your standard, tried 'n true, recipe for italian bread and just want smaller loaves (hoagies) then the answer would be to keep the temp the same but shorten the baking time.
But you also say that the recipe you use for italian bread takes *over an hour to bake*. I've never seen a recipe for italian bread that requires 1 hour baking time. When I bake french/italian bread, the max baking time is about 30 min. So I'm confused.