Vietnamese Banh Mi Baguettes
Baguette for Banh Mi
I didn’t realize how much work goes into baking bread. I spent almost 6 hours from start to finish, making baguettes for Vietnamese Banh Mi sandwiches. Most of that time was spent waiting on the dough. If reincarnation exists, I would like to come back as bread dough. You get massaged, caressed, and allowed to sit and relax. That is certainly the life!
Will I make bread again? Yes, but only if I have time to burn. For now, I will stick to buying bread at the grocery store or bakery. I’m glad that I gave it a try though. I now have a greater appreciation for bread and a nice recipe to share.
Banh Mi Baguette Recipe (makes 10):
2 lbs bread flour or all-purpose flour
4 teaspoons dry yeast
2 teaspoons salt
3 cups water (1/4 at lukewarm temperature)
In a small bowl, combine the dry yeast with 1/4 cup lukewarm water
Stir in 3 tablespoons of flour and let it sit for at least 30 minutes
In a mixer bowl, combine the rest of the flour, water and salt
Using a dough hook on your mixer, mix the dough for 5 minutes
Cover the bowl with a towel and let it rest for 30 minutes in a warm place (If you don't have a warm area, you can turn on your oven for 5 minutes, then turn it off. Place the bowl in the now warm oven)
Remove the dough from the bowl and cut into equal pieces (about the size of a tennis ball or 100g)
Let the individual pieces rest for 10 minutes
Flatten each dough piece by banging it on a flat surface three times
Use the side of your palm to shape the dough into an oval shape
Roll the dough up into a log and pinch the seam
Let the dough rest for 45 minutes
Slash each piece with a razor down the center from the top to the end
Preheat oven to 300 degrees Fahrenheit
Prior to putting the dough in the oven, spray the hot oven with a few sprits of water
Continue spraying the oven with water every 30 minutes
Bake for 1 to 1.5 hours or until golden brown
Divide the dough into equal parts
Roll out the dough into a log and make a slash down the middle
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