Baguette with Green Tea, Smoked Turkey, Broccoli & Ricotta

INGREDIENTS

For the baguette

• 2.000 gr. Zimoto Flour
• 500 gr. sour dough made with Extra Zimoto flour
• 40 gr. salt
• 26 gr. yeast
• 30 gr. powdered green tea
• 300 gr. hot water 85°C-90°C
• 1.050 gr. water, approximately
• 30 gr. olive oil

For the sour dough

• 1.000 gr. Extra Zimoto flour
• 100 gr. vinegar
• 400 gr. water
• 3 gr. yeast

For the spread

• 40 gr. Citrus vinaigrette or juice of 1 lime and its zest with 1 tsp honey
• 120 gr. mayonnaise
• salt and pepper
• Mixture lasts 3 days

For the egg-white omelette

• 2 egg white & 1 whole egg
• Some olive oil
• salt and pepper

INSTRUCTIONS

For the baguette

• Mix 1: Mix the hot water and green tea powder well and set aside until cold
• Mix all the ingredients together with Mix 1 for 2 minutes on the 1st speed and for 6 - 7 minutes on the 2nd speed
• Allow the dough to rest for 20 minutes. Cut into 160 gr. sub sandwiches and 300 gr. baguettes
• Place in the fridge for 24 hours
• The next day, ferment for 30-35 minutes
• Once ready, sprinkle with flour, score and bake at 210 °C with steam for 20 - 25 minutes

For the sour dough

• Mix on 1st speed for 10 minutes and then place in a closed container and set aside outside the fridge
• Use at least 24 hours later

For the filling

• Cut the baguette using the cutting technique of our choice
• Spread the mix on the top and bottom of the bread
• Place the spinach leaves, the finely-chopped boiled broccoli, the smoked turkey and the grated ricotta
• Lastly, cut the egg-white omelette into pieces and place lengthwise
• Close and place in the display or serve immediately