I was at a NY city type deli "outside the city in NJ" over the holiday. I had a sandwich on an amazing roll that they called an Italian roll. I would like to replicate this roll if possible and would like suggestions on where to start. The crust was firm and chewy. The crumb was flavorful, on the dense side and a little chewy. I'm experienced with preferments and have both a conventional oven and a WFO. My typical loafs end up with a lighter/thinner crust and I believe the real challenge here for me, is the crust and not the crumb. Please give me any tips, idea and recipes that may work. Also, I currently have on hand All Purpose, Caputo 00 and All trumps HG flours.
Here's a recipe that looks pretty good.
http://www.thefreshloaf.com/node/21448/real-italian-hoagie-rolls
that seems to be similar greyol. looking at the crust, I think the roll I've pictured has a somewhat thicker and tough/chewier crust. That is where I'm lacking in baking skill. I never seem to be able to get my crust heavier and thicker or to get a better chew.
Given that steam is used to get a thin, crispy crust, one would think that not using steam would get a thicker, chewy crust.
Baking longer, at a lower temperature might help you get a thicker crust. If I understand correctly, steam can also help with increasing thickness.
I've done some research on this and other sites and have found the advice to cover the baking loaf with a cast iron pot or dutch oven configuration, for part of the bake, to achieve better crust. Also, as I assumed earlier, longer fermentation coupled with stretch and folds to improve gluten strength. So my plan is coming together and hopefully this weekend or next, try it.