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Receta The French Baguette and the Un-Massachusetts Roast Beef Sandwich
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Ingredientes
- 7.5 oz/200 ml 75˚F/20°C water
- 7.5 oz/210 g white bread flour
- 1 lb 2.5 oz/525 ml 75˚F/20°C water
- 1 lb 13.75 oz/840 g white bread flour
- 3 ¼ tsp/23 g fine sea salt
- In a large mixing bowl, combine your poolish and water, and
- remember to keep that water at 75˚F/20°C to give your yeast a comfortable
- atmosphere to grow, but not grow too fast. Then, dump your flour on top of the
- liquid ingredients, and mix it by hand for about 30 seconds, until it comes
- together in a shaggy mass. Don’t forget to scrape the bottom and sides of the
- bowl regularly; you want all of that flour hydrated and don’t want to see any
- Shape the dough into six 12-inch to 15-inch/30 to 40-cm
- red onions, peeled, halved, and sliced into 1/4-inch strips
- round roast, about 5 lbs
- the tomatoes, trim the stem end off the tomatoes, and slice 1/4 inch thick. Lay
View Full Recipe at Karen's Kitchen Stories
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 629g | |
| Calories 1033 | |
| Calories from Fat 59 | 6% |
| Total Fat 6.82g | 9% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 10735mg | 447% |
| Potassium 1032mg | 29% |
| Total Carbs 202.8g | 54% |
| Dietary Fiber 10.9g | 36% |
| Sugars 17.91g | 12% |
| Protein 37.31g | 60% |
