Binging with Babish: World's Greatest Sandwich from Spanglish | Babish Culinary Universe

Spanglish, the movie your aunt refers to as a "must-watch!", is home to a Thomas Keller-inspired creation known around the internet as "The World's Greatest Sandwich". Can such familiar ingredients earn such a prestigious moniker? Let's find out, and let's take it one step further: by baking our own rustic country loaf to act as the "bread" for our creation. Recipe below!

Recipe: https://www.bingingwithbabish.com/recipes/2017/8/22/worldsgreatestsandwich

Music: "Cream on Chrome" by Ratatat

Watch in Spanish here: https://youtu.be/59Y9FKgTzM8

RECIPE

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*Ingredients*

1c room temperature wtaer
1/2 tsp instant yeast
5.5 oz bread flour
5 oz whole wheat flour
19.25 oz bread flour
2.75 oz rye flour
1 1/3c room temperature water
2 tbsp honey
2 tsp salt

*Method*

In the bowl of a stand mixer, make a sponge - combine water and yeast until dissolved. Add first two flours and roughly mix, until a tight dough forms. Cover and let rest ferment at room temperature for at least 6 hours, preferably overnight.

Add remaining flours, water, and honey to the sponge, and mix until combined. Attach dough hook to stand mixer, and knead on low speed for 15 minutes, until dough is loose and sticky. Add salt during last 3 minutes of mixing. Remove from bowl, place in a large oiled tub, cover with plastic wrap and let rise for 2 hours, until tripled in size.

Preheat oven to 450F, with a pizza stone on the middle rack, and a metal pan you don't care about on the rack below. On a well-floured work surface, turn out dough. Fold four corners into the center of the dough, and place in a cheese-cloth lined colander or banneton, and let rise for 45 minutes, or until almost doubled in size. Invert onto a pizza peel lined with parchment paper. Bring two cups of water to a boil. Just before placing in the oven, slash the dough and spray the surface with water from a spray bottle. Slide onto the pizza stone, and pour boiling water into the preheated pan below, closing the oven door immediately. Bake for 35-45 minutes, turning halfway through if not browning evenly - remove from oven when internal temperature registers 210F. Let rest a minimum of 2 hours before slicing.

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