Ham & Butter Sandwich (French “Jambon Beurre”)

It might sound simple, but this sandwich is no joke. Recently I spent a couple days in Paris and though my trip was short, this specific sandwich made a huge impact. I present to you: the Jambon Buerre. Ham, butter, and a perfect homemade baguette: what more could you want? Let me show you how it's done. 🤘🏼 Adam

Stuff I Use...

Baker’s Couche

Bread Board

Lam (Bread Razor)

Baking Stone

12-inch Cast Iron Skillet

Breville Sous Chef Food Processor

KitchenAid Stand Mixer

Yield: 5

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Jambon Beurre

Prep time: 4 HourCook time: 5 MinInactive time: 24 HourTotal time: 28 H & 5 M

Remember, the best jambon beurre ("ha-moan burr") often comes down to the freshness of the baguette, the quality of the ham, and the richness of the butter.

Ingredients

Baguettes

• 750g Bread Flour
• 7.5g Instant Yeast
• 25g SD Starter (optional)
• 525g Water
• 15g Kosher Salt

Cultured Butter

• 4 cups Heavy Cream
• ½ cup Buttermilk

Assemble

• Thinly sliced Jambon de Paris
• Cultured Butter
• Optional: Sliced Cheese and/or Cornichons

Instructions

Baguettes

1. Add water, flour, instant yeast and sourdough starter to the bowl of a stand mixer. Mix on medium speed using the dough hook attachment until the dough forms into a shaggy ball, then stop the machine and allow the dough to rest for 15 minutes.
2. Mix the dough on medium speed for 3 minutes. Add salt and continue mixing for another 7 minutes until the dough turns smooth, shiny and passes the “window test.” Transfer the dough to a container with a lid and allow it to rest at room temperature for 1 hour before refrigerating overnight.
3. The next day, remove the dough from the fridge and portion it out into 5 equal sized pieces. Shape the dough into tight balls, then allow to sit at room temperature, covered for 1 hour.
4. Meanwhile, preheat the oven to 500F. Set the rack in the middle position and put a large cast iron on the floor of the oven to heat up.
5. On your work surface, set up a shallow bowl with flour. Dip one side of the shaped loaf into the flour. Press out any air from the loaf, shape the baguettes, and seal the edge (see video). Set each shaped baguette into a lightly floured couche or use crinkled parchment paper. Allow the shaped baguettes to proof at room temperature for 45 minutes.
6. Fill a large glass with warm water, set it aside. Transfer the baguettes to a pizza peel or upside down sheet tray lined with semolina-dusted parchment paper. Carefully transfer the baguettes to the middle rack, pour the glass of water into the ripping hot cast iron and immediately close the oven. This steam will help the baguettes rise and facilitate their signature crust. Bake the baguettes at 500F for 10 minutes, lower the heat to 450F, and bake for 15 minutes more.
7. Carefully remove the baguettes from the oven and allow to cool for 20 minutes before slicing.

Cultured Butter

1. Make creme fraiche
2. Blend in the food processor until curdled. Press/Rinse. Shape. Season. Serve

Assemble

1. Slice the baguette down the center lengthwise.
2. Spread cultured butter on each slice of bread.
3. Layer jambon de paris down one side of the baguette.
4. Add optional toppings like sliced cheese and cornichons.

Adam's Notes

Baguette Notes

• Autolyse the dough for stronger, faster gluten development.
• The window test. 
• It’s important that we bake in a moist environment when making baguettes for the shiny outer crust and proper rise.
• This recipe is 70% hydration. A good baguettes is anywhere from 70-75+.



Shaping a baguette in six steps...👇🏻

This is the Jambon Beurre I trekked through the rain to get in Paris... quite dank, indeed. 👇🏻

The two left halves are loaded (cheese, pickles, mustard, ham, butter) and the two on the right are straight-up ham and butter. 👇🏻

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