Panda's Inventory

Banh Mi

Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Passive Time: 2 hours
Calories per serving:
 
baguettes
  • 500 g 550 flour
  • 265 ml water
  • 7 g dry yeast
  • 8 g salt
  • 6 g sugar
  • 30 g butter
  • 1 egg
  • 5 g bread improver optional
  • 1 pinch vitamin c optional
  1. Combine the dry ingredients.
  2. Melt the butter and stir it into the flour. Add the water and egg and knead for 15-20 minutes, until a sticky, very elastic dough forms.
  3. Shape into a ball, transfer to an oiled bowl, cover and prove until doubled in size.
  4. Divide into 6 equal pieces. With the smooth side of each piece facing downwards, grab the dough on one end and slap it on the work surface until a long, pointy triangle forms. Tightly roll the dough up from the pointy end while pushing back and pinching together the sides. Flatten the broad end to get a better seal with the rest of the dough.
  5. Transfer to a baking sheet and let rest for 1 hour. Preheat the oven with a tray of water to 210┬░C.
  6. Score the rolls lengthwise and spray with water. Bake for 20-25 minutes, while spraying with water after 3 minutes and removing the tray of water 10 minutes before the end.
  7. Brush the baguettes with melted butter and allow to cool.
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Passive Time: 2 hours
Calories per serving:
 
baguettes
  • 500 g 550 flour
  • 265 ml water
  • 7 g dry yeast
  • 8 g salt
  • 6 g sugar
  • 30 g butter
  • 1 egg
  • 5 g bread improver optional
  • 1 pinch vitamin c optional
  1. Combine the dry ingredients.
  2. Melt the butter and stir it into the flour. Add the water and egg and knead for 15-20 minutes, until a sticky, very elastic dough forms.
  3. Shape into a ball, transfer to an oiled bowl, cover and prove until doubled in size.
  4. Divide into 6 equal pieces. With the smooth side of each piece facing downwards, grab the dough on one end and slap it on the work surface until a long, pointy triangle forms. Tightly roll the dough up from the pointy end while pushing back and pinching together the sides. Flatten the broad end to get a better seal with the rest of the dough.
  5. Transfer to a baking sheet and let rest for 1 hour. Preheat the oven with a tray of water to 210┬░C.
  6. Score the rolls lengthwise and spray with water. Bake for 20-25 minutes, while spraying with water after 3 minutes and removing the tray of water 10 minutes before the end.
  7. Brush the baguettes with melted butter and allow to cool.