Posted by: Jonjon | October 26, 2009

Asian – Bread – Bahn Mi 8/10 October 26 2009


Vietnamese Banh Mi Baguettes

http://www.ghostcalc.com/cooking-measurement-converter.html

60% water,1.8% instant yeast, 1.8% sugar, 2% salt, 5% butter, to (21% rice flour, 79% AP flour)

used as found at: http://www.abreadaday.com/

(my comments in parentheses)

18 ounces/4 cups unbleached all-purpose flour, divided, plus extra as needed      510g

5 ounces/1 cup very fine rice flour                                                                141g

1 tablespoon instant yeast                                                                             12g

1 tablespoon sugar                                                                                         12g

2 1/2 teaspoons salt or 1 tablespoon kosher salt                                         15g

14 oz./1 3/4 cups water, at room temperature                                                           396g

2 tablespoons unsalted butter, melted and cooled slightly (I would make this optional, I think it added to a tenderness of the crumb without improving)                                                                                    30g

1.  In the bowl of a stand mixer, whisk together 2 cups of the all-purpose flour, all of the rice flour, yeast, sugar, and salt.  Add the water and butter.  Using the paddle attachment, mix at low speed until thoroughly blended, about 1 to 2 minutes.

2.  Switch to the dough hook, and continue mixing at low speed.  Add enough of the remaining all-purpose flour until a moderately stiff dough forms; you may need more or less than the reserved 2 cup.  The dough should clear the sides of the bowl, but not be too stiff.  Increase the speed to medium-low, and continue kneading for 7 to 8 minutes, or until the dough is smooth and elastic.

3.  Transfer the dough to a large, lightly-oiled bowl.  Cover tightly with plastic wrap, and let sit at room temperature until doubled in size, about 45 to 60 minutes.

4.  Turn the dough out onto a lightly floured surface, and divide into three equal pieces.  Shape each into an round ball, then into an oblong loaf shape.  Cover again, and let rest for about 10 minutes.  Lightly grease a large baking sheet, or line with parchment paper.

5.  Working with one piece at a time, and keeping the other covered, gently press each piece into a flat oval.  Starting with a long side, roll up into a long cylinder.  Set aside, covered, while shaping the other piece.

6.  Rolling underneath flat palms, or pulling gently as needed, lengthen each piece into a long, thin rope, about 18 to 20 inches long.  Transfer carefully to the prepared baking sheet.  Cover loosely with lightly oiled plastic wrap, and let rise for 45 to 60 minutes, or until doubled in size.  Thirty minutes before baking, preheat the oven to 450º F (232), and place another baking sheet or oven-safe pan on a rack in the bottom third of the oven.  Or, if you have a baking stone, use it instead, heating it with the oven.

7.  Using a sharp serrated knife or clean razor blade, make 3 or 4 gentle but decisive slashes in the top of each loaf at a 45º angle, evenly spaced.  Don’t press into the dough, just let the weight and sharpness of the blade cut into the dough as you pull it across the surface.  If the dough deflates, let it recover for an additional 10 to 15 minutes.  Spray or sprinkle the bread with water, and transfer the bread to the oven (or baking stone, if using).  Bake for 5 minutes, spraying the dough with water every minute or two.

8.  After 5 minutes, reduce the temperature to 400º F (200C), and continue baking for an additional 10 to 15 minutes, or until deeply golden brown and fully baked.  An instant-read thermometer should register about 205º to 210º F when inserted into the center.  Remove the bread to a wire rack to cool fully before slicing.

(My Notes:

*

Yes, I’d try to get a very fine rice flour, since a course grind may add a grainy texture to the crumb.

*

You may wish to continue experimenting with the percentage of rice flour in here – my next baking will be with a 20%, or even 15% addition – that should be interesting.

*

If I can trust my calculation, this is a 61% hydration dough, and it mixes well on the stand mixer, and handles very well out of the bowl as well – nice dough!

* I made small, individual rolls by equally dividing the dough into eight parts, and forming into 5×3 inch rectangles, and rolling them into thick ropes about 6-7 inches long – the dough easily allowed this, even without a rest.)

Conclusion

This tasted like a French baguette, only easier to make, with a thick crunchy crust and a (not chewy) but feathery melt in the mouth inside. They rose really quickly because compared to other recipes, this bread uses twice the amount of yeast. I used butter.

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