法式麵包 Banh Mi - Vietnamese Baguette Recipe (11/03/17)

Ingredients
1.5 tsp active dry yeast
180ml (3/4 cup) lukewarm water (at 40-46°C or 105-115°F)
250g (8,82 oz. - less than 2 cups) all-purpose flour (low-protein, unbleached)**
1 tsp salt
1 tbsp sugar (optional)


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How to make perfect Vietnamese Baguette by hand for beginner.




Ingredients: Make 6 baguettes
3 1/2 cup + 1 Tbsp = 503 gr bread flour 12.7 %protein - King Arthur Unbleached Bread Flour.
1 1/2 tsp = 8 gr kosher salt, reduce the amount if using regular table salt.
1 tsp = 4 gr sugar
2 1/2 tsp = 8,9 gr of instant rise (quick rise) yeast
1 1/2 cup = 340 - 345 gr cold water (350 ml)
* Veg. oil for greasing the counter top and bowl
* VERY IMPORTANT NOTICE: MAKE SURE ALL YOUR MEASUREMENTS ARE ACCURATE.
* I "Proof" my shaped dough rolls in the oven for 30-40 mins. If your oven don't have a " Proof option" then you may need to let your dough rolls rise for 60- 80 mins or until it doubled it size.
* Positioned your oven rack at the top 2nd shelf in the of oven.
* Preheated oven to 475°F at least 5-7 mins before baking.
* Spray water on top of each rolls, make 1 splash about 1 cm deep on top of each rolls, right before the dough rolls go in to the oven.
* Bake baguette for 22 mins, or until it golden brown.
* Baking time is slightly different, depending on the temperature of your oven. You may need to bake your Baguettes a couple minute longer or shorter.
* If using baking tray, line 2 baking tray with parchment paper and placed 3 dough rolls on each tray. Bake for 24 mins, but switch trays top to bottom at 12 mins of baking.