Steamed sage sandwiches

Mix the two flours, dissolve the yeast in 200 ml of warm water and pour into the flours. Add the poppy seeds, the sage cut into strips, a pinch of salt, 5 tablespoons of oil and knead well by hand or with the planetary.

Make a ball and raise it for one hour in the preheated blast chiller with the natural proofing function at 28ºC. Obtain from the leavened ball balls of about 6 cm in diameter, brush with oil and rise for an hour in the blast chiller preheated with the function of natural proofing to 28°C. At the end of this phase, cook them in the steam oven or in a steamer at 100ºC for about 15 minutes. 

Wash the peppers, remove the seeds inside, cut them into thin strips and cook in a pan with a drizzle of oil, a clove of garlic and a little basil. Cut the carpaccio into strips and add it to the bell peppers towards the end of cooking. Salt, pepper and finish with fresh spinach. Cut the hot sandwiches in half and stuff them.

It is recommended, during the leavening inside the blast chiller, cover the dough with a cloth or with a film so as to prevent the same to dry on the surface. With the natural proofing function you can transform the blast chiller into a real leavening chamber, with the possibility of choosing the temperature of leavening of a product, keeping it constant, and the time of leavening of the same.
In this way you can conclude the leavening in a homogeneous way, completely ending the fermentation cycle of the yeast and thus avoiding little leavened and therefore poorly digestible products.

Thanks to the delicate freezing function of the blast chiller, you can also keep your bread in the freezer for months perfect as freshly baked.