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