The Big Apple baguette
The spirit of New York in a French baguette !
Preparation time : 3h30
Base temperature : 23-25°C
Ingredients for 10 half baguettes
1
kg of GEM 250
700
g of water for mixing
18
g of salt
7
g of yeast
100
g of water for kneading
Ingredients for the pickled onions
300
g of water
200
g of sugar
100
g of vinegar
1
red onion
Ingredients for the filling (for 1 baguette)
10
g of Batavia lettuce
70
g of tomato slices
40
g of sliced pastrami :
5
g of pickles
40
g of tartar sauce
Préparation
1
Preparation of the half-baguettes
Mix the flour and water for 5 minutes on first speed with the GEM 250 flour.
The dough should be firm. Autolyse: 30 minutes.
Add the yeast and salt. Knead for approximately 10 minutes on first speed, then gradually add the remaining water on first speed. Finish kneading with 2 minutes
on second speed. Dough temperature: 23 to 25°C (73-77°F).
Resting in bulk : 30 minutes with one fold. Cover the dough.
Bulk fermentation : 18 hours at 4°C (39°F). Weigh out 180 g dough portions and pre-shape them. Resting : 30 minutes.
Shape into half-baguettes, dusting with GEM 250 flour. Proofing: approximately 45 minutes. Baking (with steam): 15 minutes at 260°C (500°F) with 3 cuts (optional).
Remove from the oven and cool on racks.
2
Preparation of the pickles
To be prepared the day before: allow 12 hours for rest. Heat the water, sugar, and vinegar. Once boiling, add the finely chopped red onion.
Refrigerate and drain before use.
3
Assembly
Cut the half-baguette in half lengthwise (2/3 for the base, 1/3 for the top).
Spread 30 g of tartar sauce, then add the lettuce, tomato slices, and pastrami slices. Distribute the remaining 10 g of tartar sauce, then add the pickled onions.
Close the sandwich.