Joli Bakery at Home

Country French Bread (Pain De Campagne)

All Purpose Flour – 3 ¼ cups + 1 tsp (459 g)
Rye Flour – ¼ cup (32 g)
Whole Wheat – 3 TBSP + 1 tsp (25 g)
Instant Yeast – 1/8 tsp (5 g)
Liquid Levain – 6 oz. (169 g)
Water – 1 ¼ cup + 2 tsp (322 g)
Salt – 2 tsp (12 g)

Method of Preparation:
All purpose flour (250g)
Punch of dry yeast
Leave overnight
Water – 250 g next day, 1500 g from this mixture plus 250g + 250 g
Baked at 320F

The Sandwich French Riviera Style:
6 Slices of Country French Bread
3 Red Peppers
3 Yellow Peppers
1 lb. of Rib Eye Steak tender
3 spoons of Olive Oil
3 spoons of Walnut Oil
1 spoon of French Dijon Mustard
2 large spoons of teriyaki marinade
3 Fresh Onions
2 Shallots    
4 Cloves of Garlic
Gruyere cheese
Salt Pepper, Sechuan in possible
All spices

Method of Preparation:
Prepare the marinade: combine the beef, shallots, onions, garlic, teriyaki, one spoon of olive oil, one spoon of walnut oil, salt, and spices.

Brush the faces of a piece of bread with olive oil, and toast in a hot pan.

Pan sear the baby spinach in walnut oil.

Pan sear the peppers, one shallot, salt, and black pepper

Pan sear the marinated meat.

To construct the sandwich: spread Dijon mustard on a piece of toast. Top with spinach, then meat, peppers, and a large slice of Gruyere cheese. Put into the oven for 10 minutes.