Add the yeast, half of the warm water, half of the sugar, and the salt to a large mixing bowl. Stir and let sit for 5 minutes to proof.

While the yeast is proofing, weigh and mill 515 g hard white wheat.

Add the remaining warm water, remaining sugar, and the avocado oil to the proofed yeast mixture. Stir to combine.

Stir in the fresh milled flour until fully incorporated.

Slowly add the all‑purpose flour, mixing until a shaggy dough forms.

Turn the dough out onto a floured surface and knead until smooth and elastic, about 10–15 minutes, or until it reaches windowpane.

Shape the dough into a ball and place it in an oiled bowl. Cover and let rise for 45 minutes, or until doubled in size.

Punch down the dough and turn it out onto a floured surface. Divide into 8–10 pieces for hoagie rolls.

Roll each piece into a long, tight log (about 6–8 inches). Place on a parchment‑lined baking sheet.

Score the top of each roll with a sharp, non‑serrated knife. Let rise for 30 minutes.

Preheat oven to 375°F.

Bake for 16–22 minutes, or until golden brown.