WOW! This is the hoagie recipe I have been trying to make for years! Thank you! My dough was a little dry so I added a bit more water - I also used 17 oz of flour as noted in the recipe, not the weight of 4 cups calculated from the back of KA flour (in grams) - that would have been way too much flour. My rolls turned out exactly as pictured and not to "bready" not too tough. I may try and break up the time overnight - example - go through the three "stirs" then pop in the fridge overnight to retard growth then pull out in morning and go from there (after a bit of wake up) - OR possibly do the 2hr rise in the bowl day 1 then in fridge... shape and last rise next day. Have you tried any of these methods? (these are techniques I learned from Peter Reinhart books and have worked well in the past) Thanks so much for this GREAT recipe!!!

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