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The French Baguette and the Un-Massachusetts Roast Beef Sandwich Recipe

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The French Baguette and the Un-Massachusetts Roast Beef Sandwich
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Ingredients

  • 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

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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%
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