Steak sandwich

The dough is no-knead method with scant yeast made wetter than usual. It contains salt to retard yeast activity, to slow it down overnight. It also contains bacon drippings for flavor. The stretched dough is folded and rolled, set aside to rest and to rise just a bit then baked  inside a long clay cloche at extreme high heat. Removed before it bakes dark.

Leftover flank steak from yesterday, half of this is used for one huge sandwich.