Sandwich with Des Champs flour

INGREDIENTS

Ingredients for the bread:

• 3000 g Des Champs flour
• 2100 g water
• 54 g salt
• 45 g fresh yeast (divide in two if using dry yeast)

Ingredients for the 1st filling:

• Caesar salad (chicken, grated parmesan, lettuce, arugula, balsamic cream)

Ingredients for the 2nd filling:

• smoked salmon
• egg salad (boiled eggs, mayonnaise, green onion, avocado, cucumber, lemon juice)

INSTRUCTIONS

1. Knead all ingredients for 3 minutes on low speed and for another 5 minutes on high speed.
2. Let the dough rest for 30 minutes.
3. Fold the dough and let it rest for another 30 minutes.
4. Cut into 350 g pieces for large baguettes and 150 g pieces for small baguettes.
5. Let the dough rest for 10 minutes.
6. Give the final form into baguettes.
7. Put in the oven for 35-40 minutes.
8. Remove from the oven and slice the baguettes diagonally at 3 points and the small baguettes at 2 Sprinkle with flour.
9. Bake at 230°C for about 20 minutes.
10. Fill the sandwiches with the ingredients.