Sandwich Rustic with prosciutto, parmesan and arugula
INGREDIENTS
For the bread
- 1000 g Extra Rustic flour
- 20 g salt
- 30 g sugar
- 30 g yeast
- 30 g margarine
- 600 g water (+/- 50 g)
For the filling
- prosciutto, thinly sliced
- fresh arugula leaves
- parmesan shavings
- coarsely ground black pepper
- balsamic cream
- fresh olive oil (drizzle)
INSTRUCTIONS
For the sandwich
1. Put all the ingredients in the bowl of the dough mixer and knead for 3 minutes on low speed and 6-8 minutes on high speed (depending on the type of the dough mixer you have).
2. Once the kneading is finished, check to make sure the dough is ready. Cut a piece of dough to see if the gluten has fully activated, dip it in flour and roll it out with our hands. If it cannot be cut, it is ready.
3. Let it rest for 10 minutes, covering the dough with plastic wrap.
4. Once the dough has rested, divide the dough into pieces depending on the size and type of sandwich you want. For small ones, cut pieces of 160 g and for a larger one cut pieces of 340 g and knead the dough into long or round rolls.
5. Put it in the oven for 40 - 45 minutes at approximately 30-35°C, with 75% humidity.
6. Bake at 210°C, for 15-25 minutes, with steam. The time depends on the type of oven and the size of the rolls we made.
7. To fill the sandwiches, slice the roll but not all the way through (we recommend you slice it in the shape of a smile).
8. Line the roll with the arugula leaves.
9. Next, on top of the arugula, put 1-2 slices of prosciutto lengthwise and folded in half to add volume and height to the sandwich.
10. Finally, drizzle the prosciutto with fresh olive oil, balsamic cream and coarse pepper and add the parmesan shavings on top.
Baking Flour
Sandwich Rustic with prosciutto, parmesan and arugula
INGREDIENTS
For the bread
- 1000 g Extra Rustic flour
- 20 g salt
- 30 g sugar
- 30 g yeast
- 30 g margarine
- 600 g water (+/- 50 g)
For the filling
- prosciutto, thinly sliced
- fresh arugula leaves
- parmesan shavings
- coarsely ground black pepper
- balsamic cream
- fresh olive oil (drizzle)
INSTRUCTIONS
For the sandwich
1. Put all the ingredients in the bowl of the dough mixer and knead for 3 minutes on low speed and 6-8 minutes on high speed (depending on the type of the dough mixer you have).
2. Once the kneading is finished, check to make sure the dough is ready. Cut a piece of dough to see if the gluten has fully activated, dip it in flour and roll it out with our hands. If it cannot be cut, it is ready.
3. Let it rest for 10 minutes, covering the dough with plastic wrap.
4. Once the dough has rested, divide the dough into pieces depending on the size and type of sandwich you want. For small ones, cut pieces of 160 g and for a larger one cut pieces of 340 g and knead the dough into long or round rolls.
5. Put it in the oven for 40 - 45 minutes at approximately 30-35°C, with 75% humidity.
6. Bake at 210°C, for 15-25 minutes, with steam. The time depends on the type of oven and the size of the rolls we made.
7. To fill the sandwiches, slice the roll but not all the way through (we recommend you slice it in the shape of a smile).
8. Line the roll with the arugula leaves.
9. Next, on top of the arugula, put 1-2 slices of prosciutto lengthwise and folded in half to add volume and height to the sandwich.
10. Finally, drizzle the prosciutto with fresh olive oil, balsamic cream and coarse pepper and add the parmesan shavings on top.