Baguette日记（二）

Vietnamese Baguette Banh Mi

Recipe is from https://bepnha.wordpress.com/2010/06/17/banh-mi-hinh-?nh-t?ng-cong-do?n/

Ingredients:

– 1 cup warm water (100F-110F)

– 2 tsp sugar

– 2.5 tsp active dry yeast

– 2-3/4 cups to 3 cups bread flour

– 1 tbsp melted butter + 2 tbsp vegetable oil

– 1/2 tsp salt

– Bit of diluted salt water for glazing the surface

Directions:

– Add warm water + sugar + yeast into a bowl (large enough to hold contents; see next step); stir to dissolve; let yeast rise about 10 minutes.

– Add 2-3/4 cups flour + vegetable oil + salt into yeast bowl (as described in step above); stir evenly; knead dough; while kneading, if dough is still sticky soft, then add remaining flour little by little until enough (this is the purpose of the extra 1/4 cup flour; the flour is added bit by bit so that the stickiness of the dough can be gauged); continue to knead the dough until it is smooth, satiny, and elastic enough. Transfer the dough ball into a container already greased with a thin layer of vegetable oil; turn the dough in the container to ensure that the entire ball is covered with a layer of oil (so the dough won’t dry out while rising); cover completely and put in a warm place for 1 hour for the dough to double in size.

– Use a fist to lightly punch the dough down, then knead the dough about 3-5 minutes; cover again to let the dough rest for 15 minutes (disregard this stage if there’s not much time, but the dough still needs to be punched down before removing it).

– Remove the dough ball; squeeze and divide into 3 parts; roll the dough into small balls and let them rest 5-10 more minutes.

– Remove the dough; thinly roll it flat then fold/roll gently into long rolls; eyeball the shape and adjust as desired => put dough onto tray and cover with dishtowel or plastic wrap; let rise for another 45 minutes.

– Preheat oven to 460F; place on the bottom rack 1 empty tray (and prepare 3/4 cup of boiling water).

– When oven is almost ready, use a knife to cut slits on top of the dough => brush a thin layer of salt water on top of the dough => put tray with dough on the middle rack of the oven, then quickly pour 1 cup of boiling water into the empty tray already sitting on the bottom rack; close oven door immediately so that the steam can’t escape (by this time, the oven temperature should be as preset).

– Bake for about 18 minutes; when the surface turns golden then it’s ready. Remove the bread; immediately brush on top 1 layer of melted butter (don’t brush on too much or the bread will pucker & it won’t be crispy).

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试验结果：









  心得：最后的黄油可以不涂的。bread is light and soft in the center, 但是缺乏嚼劲。朋友们却都很喜欢这样的，大概和中式面包有那么点儿相似。

最后proofing时，最好用什么工具来帮助保持形状，要不然最后的成品偏扁。