Very Tender Beef Ham with Marinated Rocket, Watermelon, Root Baguette

Root baguette

1. Sift the flour into a bowl and make a well in the middle. Then pour the buttermilk into the well, add sugar, crumble the yeast into it and dissolve it in the buttermilk with a whisk. Then let rise for about 30 minutes. Knead vigorously with the kneading machine / dough hook for at least 12 minutes, by hand it takes a little longer. Then shape into a ball of dough, dust well with flour and put in a large square storage jar. Close the lid loosely and let it rise for about 36 hours in the refrigerator (lower compartment at about 4 degrees).
2. After the time, dust the dough in the tin well with flour and remove from the edges with a spatula. Turn the can over and carefully tip the dough out onto the floured work surface. Cut off 3 to 6 strips of dough with a spatula, twist them three to four times with your hands and place them on a baking sheet lined with baking paper. Let rise in a warm place for at least 1 hour. Preheat the oven to 250 degrees (circulating air approx. 220 degrees) and bake the baguette sticks for approx. 18-25 minutes until they are brown.

Rocket salad + dressing

1. Wash off the rocket salad and drain the mozzarella balls. At the same time cut the watermelon in half and cut out balls. (2 different sizes of balls should be punched out)
2. Mix the dressing ingredients together and serve with the watermelon balls and the salad. Serve the ham slices and put on the baguette.