Recipes Sites Ingredients

Sandwich Baguette

For Banh Mi.

Ingredients

  • 253 g water
  • 8 g active dry yeast
  • 15 g sugar
  • 5 g gluten flour
  • 5 g diastatic malt
  • 340 g bread flour
  • 8 g salt

Method

  • Add ingredients to a stand mixer with dough hook attachment. Mix on high for 6-8 minutes until dough has formed a ball and clears sides of the bowl. Alternatively you can knead by hand until dough looks similar.

  • Transfer to a bowl and round it into a ball by rotating it and tucking it under four or five times. Cover and allow to ferment at room temp for 60 min.

  • The dough should have risen a lot. Punch it down to release some gas, then do a 4-5 strength building folds, i.e., pull up and over, and rotate the bowl a quarter turn. Then tuck and round into a ball as you did before, cover, and let ferment on at room temp for another 60 minutes.

  • The dough should have risen a lot again. Flour dough and work surface and divide it into 6 equal pieces (about 150g each). Preshape each piece into a ball. Once preshaped into balls, cover with a damp towel to relax for 15-20 minutes.

  • Shape baguettes: Press each piece of dough down to de-gas it and get it into a roughly rectangular shape, then roll up while pressing in, then use your hands and fingers to roll it into a cigar shapre about 8-9 inches long. Place the baguette on an oiled sheet of parchment paper placed on the back side of an upside-down baking pan.

  • Cover shaped baguettes with damp towel and proof for 45 min.

  • Preheat oven to 400 with baking stone/steel on top rack and cast iron skillet on bottom rack.

  • When baguettes are proofed and ready to bake, they should indent when you poke them, then slowly bounce back.

  • Using a serrated knife (or a lame), score diagonally across the top of each, about 4-5 scores per loaf. Spray top of loaves liberally with water then load into preheated oven on top of baking stone/steel. Pour boiling water into cast iron skillet on bottom rack and close oven door quickly to bake for 30-35 mins. Loaves are done when toasty and golden brown.

  • Brush with melted butter