Steak Sandwich

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Ingredients

Equipment

large bowl
whisk
plastic wrap
small piece of dough
dough scraper
work surface
bench scraper
kitchen towel
heavy bottom pot
thermometer
razor blade
wire rack
12 inch pan
medium-sized pan
medium saucepan
toaster
broiler

Directions

Remove from the oven and place the bread on a wire rack to cool.
In a large bowl, combine 750 grams of all-purpose flour, 17 grams of fine sea salt, and 45 grams of whole wheat flour.
Mix the flour and salt together until thoroughly combined.
In a separate container, have 562 grams of filtered water at around 95 degrees Fahrenheit.
Whisk 4 grams of yeast into the water.
Pour the yeast mixture into the flour mixture.
Mix by hand until you get a relatively shaggy dough.
Rest your dough for 10 minutes.
Give the dough a nice slap and fold or knead it for a few minutes.
Knead the dough in the bowl by picking it up and slapping it against the bowl in a scooping motion until it begins to turn relatively smooth.
Cover the dough with plastic wrap and rest for 15 minutes.
Grab a small piece of the dough near the edge of the bowl.
Stretch it as much as you can without tearing it, and fold it over the dough.
Repeat this stretching and folding all the way around the perimeter of the dough till you reach your original starting point.
Cover the dough again and rest for 15 more minutes.
Repeat that stretch and fold process including the wait time two more times.
Let the dough rise at room temperature for one and a half hours.
Pop the dough in the fridge overnight.
Take the dough out and do not punch it down.
Using a dough scraper, carefully sweep your dough onto a work surface.
Split your dough into two even pieces.
Pre-shape each piece into a light ball by carefully scraping underneath your dough with a bench scraper while simultaneously slowly rotating it to generate tension.
Leave the dough to rest uncovered for 15 minutes.
Dust the top generously with flour, then carefully flip the floured side down onto the board, exposing the sticky side.
Stretch and fold the left side over to the middle.
Stretch and fold the right side over to the middle.
Fold the bottom toward the middle.
Stretch the top up and down to the base.
Optionally, stitch the sides together to create more tension.
Gently roll it from top to bottom so the seam now faces down.
Gently drag the dough an inch or two towards you, quarter turn, and repeat the pull towards you again.
Repeat this pull, quarter turn, pull until you go around the whole dough. Now you have a taut ball.
Carefully pick up the dough and pop it into a bowl that's been lined with a generously floured clean kitchen towel or a banneton.
Cover the bowl tightly with plastic wrap and let it rise at room temperature for 1-2 hours.
While the dough is rising, place a heavy bottom pot or Dutch oven with a lid into the oven.
Let the pot heat to 500 degrees Fahrenheit for at least one hour.
Once your dough is proofed, pull out your piping hot Dutch oven carefully.
Dust your dough with flour and carefully invert it into the bottom of the Dutch oven.
Using a razor blade, score the top of your dough in an X shape.
Cover with the lid and place back in the oven for 20 minutes.
Remove the lid, reduce the heat to 450 and bake for another 15 minutes uncovered until a deep burnished brown.
Place your Dutch oven back in the oven with its lid to preheat for another 15 minutes and repeat with your other loaf.
Season the beef chuck tender roast generously with salt and pepper on all sides.
Add just enough vegetable oil to coat the bottom of a medium-sized pan and heat to medium-high until hot.
Add the roast to the pan and sear for two minutes per side until beautifully crusted and browned.
Pop the seared roast into an oven set to 225 degrees Fahrenheit for about 45 minutes or until the internal temperature hits around 132 Fahrenheit.
Remove the roast from the oven and let it rest for 15 minutes before slicing.
Slice one onion and one green bell pepper into half-inch wide strips.
Heat a 12 inch pan with vegetable oil over medium-high heat until almost smoking.
Add the sliced onion and green bell pepper strips to the pan and saute until they start to develop some color.
Season with salt and pepper to taste.
Continue to saute until just softened. Set aside.
In the same pan, add 450 grams of sliced cremini mushrooms and sear for 4-6 minutes or until they get some good color.
Season the mushrooms with salt and pepper to taste. Reduce the heat to medium.
Continue to cook the mushrooms for another minute or so until cooked to your liking. Set aside.
In a medium saucepan, add 1 tablespoon (14 grams) of unsalted butter and set to medium heat.
Once melted, add 1 tablespoon (9 grams) of all-purpose flour.
Cook stirring often for 30 seconds.
Whisk in 1 cup (240 milliliters) of whole milk.