Asian Bread: Bahn Mi 1 (Pointed End)

What're u eating? 在吃什么?

吃不饱的.

palate sparkers

A print of the recipe from Danang Cuisine and closely did what Helen did, to every ingredients and steps, the first batch was horrifying heavy and dense. Trouble was my bad interpretation of her "low protein flour" and used cake flour as I often classified it. Not giving up on her recipe, the baking wisdom from years of failure nudged me to use top flour only and out of the oven these loaves were miraculously divine.

optimal textural perfection

to be gluttonously devoured...

This latest batch I used 300g top flour and turned out very puffy and light. Result is better when Oven temperature is 250 degrees for the first 8 mins to puff up the dough, then lower to 220 degrees for a nice golden colour. Most importantly, do not open the oven door in the first 8 mins.

use starter between 4 -12 hours

bread begins with a dough starter bubbling away. This step is not to be omitted.

starter with the rest of ingredients

high horse-power

we want to see the high bums

After blending all the ingredients, a good knead of 15 mins using cake mixer is critical. A good stretch of the gluten brings you to the ultimately success of bread making. A nice smooth baby bum! First proofing time is about 1/2 hour in a light-warm oven.

Second proofing time for the smaller balls is about 10 minutes. Again cover them during proofing.

Flatten the balls and roll it up gently and shift the rolling focus on the both ends to get the sharp points.

Third proofing of the logs is about 30 mins till double in size.

five -hours dough starter final product

this batch added 1 tbsp six-month old ferment - very light loaves but

pock mark surface at final proof

When they are puffy, it's time for the big bake - 250 degrees in hot oven. Just before sliding them into oven, use a sharp razor blade or pen knife to slit down the loaf after spraying some water on them to facilitate the blade. And also place a bowl of hot water below the baking trays of loaves during baking. Spray the oven with some water before placing the loaves. The crusty crust is the result of the dry and wet heat baking. A purchase of a combination oven is far from my reach in this economic uncertainty and so happily settled for a $2.50 water sprayer and a hot water bowl.

Bake till light golden, turn off oven and leave them in oven for another five minutes. The golden color will run deeper and evenly all round. The surface of the loaves also stay dry longer in a humid tropical climate.

Preparation of the carrots radish pickle is no hassle, simply bringing a bowl of vinegar brine and a bowl of vegetables together. This condiment brings a zing to this immaculate crafted swoon over Viet-burger.