[[Editor's note: despite the spelling in the original book, the
correct spelling is 'banh' (bread in Vietnamese), not 'bahn'.
See v116n026 for more comments.]]
* Exported from MasterCook *
Bread, Banh Mi Baguettes
Recipe By :Jessamyn Waldman Rodriguez
Serving Size : 5 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Sandwiches Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour -- (380g)
1 cup water -- minus, (210g)
1 tablespoon water
205 grams Pate Fermentee -- (3/4C+2T) see Note 1
1 tablespoon kosher salt
1/2 teaspoon active dry yeast
1 1/2 tablespoons unsalted butter -- at room temperature
canola oil
Makes 5 (roughly 10"/25cm) loaves
Enough for 5 large sandwiches
Note 1: Risen and deflated, cut into walnut-sized pieces. See recipe
for Pate Fermentee in this digest.
Adding butter to a classic baguette dough gives it a flaky crust,
which give these sandwich-friendly breads the same satisfying
mouthfeel of a baguette.
Combine the flour and water in a stand mixer fitted with a dough
hook. Mix on low speed until combined, 1-2 min. Let rest for 20 min
to hydrate the flour.
Add the Pate Fermentee, salt, yeast, and butter. Mix on low speed
until all of the ingredients are combined, just 1-2 min. Increase the
speed to med to med-high and mix until the dough is smooth, pulls
away from the sides of the bowl (and leaves the sides clean), has a
bit of shine and makes a slapping noise against the sides of the
bowl, 4-6 min. Do the windowpane test to check to see if the gluten
is fully developed.
Coat the inside of a large bowl with oil and transfer the dough to
it. Cover the bowl tightly with plastic wrap (or put the whole bowl
into a large plastic bag) and let stand at room temperature until it
is puffy and soft about 2 hrs.
Line the undersides of 2 baking sheets with parchment paper. Turn the
dough out onto a lightly floured surface. Divide it into 5 equal
pieces (each weighing about 6oz/165g). Working with one piece of
dough at a time, form a log roll. Then roll each piece of dough into
a cylinder measuring about 7"/17.5cm long. The ends should not be
tapered. Put the loaves on the baking sheets at least 2"/5cm apart.
Cover the loaves with plastic wrap and let them stand until they're
soft and supple, and hold indentations when pressed lightly, about 2 hrs.
Meanwhile, put a pizza stone on the middle rack of the oven and
preheat to 500F/260C. Set a baking dish in the bottom of the oven.
Using a bread lame or sharp paring knife, slash each loaf three times
across the top. Put the breads from one baking sheet on to the pizza
stone in one swift movement, letting the parchment slide off the
sheet and onto the stone. Put 10 ice cubes in the baking dish at the
bottom of the oven (this will create steam) and reduce the oven
temperature to 450F/235C.
Bake until the breads are lightly browned on top and sound hollow
when you tap them on the bottom, 12-16 min. Transfer to a wire rack
to cook completely and discard the parchment paper. Meanwhile, bake
the remaining loaves in the same manner.
Store bread that will be consumed within 24 hrs in a paper or cloth
bag. After that, store in a plastic bag at room temp.
Source:
"The Hot Bread Kitchen Cookbook"
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Per Serving (excluding unknown items): 424 Calories; 5g Fat (11.4%
calories from fat); 13g Protein; 79g Carbohydrate; 1g Dietary Fiber;
9mg Cholesterol; 1390mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat.