Banh Mi - Bread

Banh Mi Bread recipe !

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a standing mixer, mix all dry ingredients in bowl first. Then add the water, butter and egg. 2. Mix on speed 2 for 2 minutes, speed 6 for about 6 minutes. Rest for 2 minutes then mix again for 6 minutes. Dough should reach window pane stage. 3. Transfer dough to greased bowl, and use some of the oil to cover the top part of the dough. Wrap it. 4. Leave dough to double in size. This will take 1 hour at 28C. Maybe nearly 2 hours if it’s colder. 5. After dough has doubled, section into 8 equal pieces. Using a rolling pin, roll each piece out 15cm long but keep one end more pointy kinda like a pear shape. Gently roll the pointy end over while pinching the sides to keep the centre more puffy (kinda like how you roll a croissant). Watch YouTube if you don’t get it lol 6. Line your baking tray with parchment paper and transfer the dough directly after you have rolled it. Brush a TINYYYYY bit of oil over the top just to keep it from drying out 7. Preheat oven to 200 degrees for 15min. 8. Final rise - let the bread double in volume. Boil your hot water because we need steam for this. Score the baguette then quickly spray water on top of each dough, then transfer everything into the oven. JUST before you close the oven door you need to pour hot water into another baking tray at place it at the bottom of the oven (open bake with steam). Just make sure this is the last thing you do because closing the oven door. 9. Bake for 8 minutes, open oven to remove the tray of hot water, spray more water onto the bread as you’re doing this, be quick!!! Then reduce temperature to 190C and bake for final 9 minutes. 10. DONE! Let it cool down for 30mins before brushing with a little butter (optional).