- 1
Ingredients
- INGREDIENTS:
- Yields: 4 small baguettes
- 250 g bread flour
- 1 1/2 teaspoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 180 ml luke warm water
- 1/2 vitamin C 500 mg (capsule or crushed tablet) or acid ascorbic
Preparation
Step 1
. I altered the recipe very slightly by adding Vitamin C (to act as acid ascorbic) in my dough. The baguette turned exactly the way my husband likes it. This bread is best eaten fresh as it does not keep well because it does not have any fat in the recipe.
I did some research and learnt that acid ascorbic is an improver. It creates an acidic environment for the yeast which helps it work better. I did not have any acid ascorbic so I used Vitamin C as replacement.
I cooked up some stir-fried lemongrass pork and we enjoyed it in the baguette as Banh Mi sandwiches.
Yields: 4 small baguettes
In a mixing bowl of stand mixer., combine the yeast, sugar and lukewarm water. Stir well to dissolve. Add half of the flour (125 g) and stir well to create a thick mixture with consistency of pancake batter. Cover and leave it in a warm place for 2-3 hours, until bubbles appear all over the surface.
Add the rest of the flour, salt and vitamin C into the starter dough and knead until the dough comes together and elastic. It takes around 10 to 15 minutes. If the dough too wet, add 1 tablespoon of flour at a time.
Cover with kitchen towel and let it rest in a warm place (35-37°C or 95-98°F) for 1 hour or until it doubles in size.
Carefully transfer the dough onto the working surface. Try not to deflate the gas inside. With a scrapper or a knife, divide the dough into 4 equal portions (each portion should weigh about 100g). Twist each portion inside out and form into a ball. Cover with kitchen towel and let them rest for 10 minutes.
Take out 1 portion and roll out with a rolling pin into round shape. Roll it and pinch the edges together. Place both hands on top of the dough, roll it back and forth on the counter, applying more pressure on your baby fingers than your thumbs to shape it into banh mi form (broader in the middle and slimmer at both ends).
Place the shaped dough on a baguette pan and cover with kitchen towel. Let it rest for another 1 hour until it rises double in size.
Preheat oven and the baking tray at 230°C/450°F for at least 15 minutes before baking. Place a tray of hot water at the bottom of the oven.
To slash the baguette, use a paper cut knife or a razor blade, keep it at 45° angle, and make a quick and determined slash across the dough lengthwise. Bake immediately after slashing.
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
Enter your email address to subscribe to this blog and receive notifications of new posts by email.
Email Address
© 2016 Bake With Paws. All rights reserved.
Send to Email Address
Your Email Address
Post was not sent - check your email addresses!