Ban mi - Vietnamese baguette

Ban mi - Vietnamese baguette

Category: Yeast bread

Kitchen: vietnamese

Ingredients
Dry yeast)	4.5 gr.
Warm water)	180 ml.
Flour psh. bread. Sun	260 g
Salt	6 gr.
Sugar (optional)	12 gr.

Cooking method

• 
• Ban mi is Vietnamese bread that is used to prepare the eponymous Vietnamese fast food.
• In fact, this is a French baguette only he .... Vietnamese
• 1. In a bowl, combine water and yeast. Sugar can be added for faster activation. Mix everything well.
• Add half the flour and mix everything thoroughly until a semi-liquid dough, like for pancakes.
• Cover the bowl and leave in a warm place for 2 hours (oven with light bulb). Until bubbles appear over the entire surface.
• 
• 2. Add salt, remaining flour, mix. Put on the table and knead until smooth dough, until it does not stick off the hands and table.
• The dough is sticky, it will take about 10 minutes to knead.
• Roll into a ball, put in a bowl, cover and place in a warm place (oven with a light bulb) until it doubles in size, for 1 hour.
• 
• 3. Sprinkle flour on the table, lightly.
• Remove the dough from the bowl, being careful not to force air out.
• *Divide into 2 or 3 equal portions of approximately 215 or 140 grams, respectively.
• Turn each part inward, roll it into a ball, cover with a towel and leave to rest for 10 minutes.
• **Then flatten each part into a rectangle. Fold the dough into a roll on the wide side, not tight. Pinch the seam.
• And with light movements, roll the dough so that the workpiece has sharp ends. You don't need to crush the dough too much.
• Place on baking paper, cover with a damp towel and leave to rest for 1 hour.
• 
• 4. Place a container for water on the bottom of the oven.
• ***Preheat the oven with the baking sheet 15 minutes before planting the bread! up to 230 degrees.
• Before baking, make longitudinal cuts at an angle of 45 degrees (I made two cuts out of habit, but in the original one long cut is made along, slightly to the side). Remove the preheated baking sheet, drag the paper with the dough onto it.
• 
• Sprinkle the dough and oven with water, pour boiling water into a container for water and place the baguettes in the oven.
• 5. Bake for 20-25 minutes at 230 degrees with steam until golden brown.
• After the first 8-9 minutes, pull out the baking sheet, sprinkle the baguettes well with water, put the baking sheet in the oven on the other side (optional).
• 6. Cool on a wire rack for 20 minutes.
• Done, you can make an incision on the side, remove the pulp and fill the baguette with the filling.
• 
• Bon Appetit!

The dish is designed for

2 or 3 baguettes

Time for preparing:

4.5 hours.

Cooking program:

Oven

Note

*For sandwiches, buns are, of course, more familiar to us and are best suited to short mini baguettes, the size of a hot dog bun. But these long ones are also used to make big Vietnamese sandwiches.
**The dough is usually stretched into a rectangle like this. The dough is not flattened or rolled out, but take a ball of dough by the edge with your fingers and slap it on the table three times. The dough stretches under its own weight and at the same time remains airy. Then they are slightly straightened making a rectangle of the desired width and rolled into a roll without pressing the dough too hard.
***If you have a stone, then, accordingly, you should start heating it an hour before baking. In this case, just use a spatula to plant the baguette paper on the stone.

[Vladimir]

Vladimir, you have got very beautiful baguettes

** Stretch the dough into a rectangle usually like this. the dough is not flattened or rolled out, but take a ball of dough by the edge with your fingers and slap it on the table three times. The dough stretches under its own weight and at the same time remains airy. Then they are slightly straightened making a rectangle of the desired width and rolled into a roll without pressing the dough too hard.

Sooooo interesting.I'll go try YouTube, maybe show how Vietnamese slap dough on the table

As far as I understand, not crushing and disturbing the dough much, thus trying to keep large pores in the baguette during molding ...

As far as I understand, not crushing and disturbing the dough much, thus trying to keep large pores in the baguette during molding ...

Well, I, too, just and understood .. On this they focused attention that it is not necessary to crush it too much.

very beautiful baguettes turned out

Thank you nice

I also liked the baguettes. They attract attention with their unusual appearance.

Well, I thought that only I love exclusively crusts, and then the whole Vietnam joined in))
Interesting thanks

I thought that only I love exclusively crusts

I can't refuse crusts, cut off freshly baked bread ... and with milk !!! and then the weight is added for some reason ..

Well, I thought that only I love exclusively crusts

So the crust is the most delicious))))

Added on Friday 16 Sep 2016 08:44 AM

I can't refuse crusts, cut off freshly baked bread ... and with milk !!!

Likewise .. And since my bread is usually ready for the night ...

And since my bread is usually ready for the night.

and smart ...

[Trinitron]

Trinitron, you have golden hands and a huge love for bread!) BRAVO !!!)

[Innushka]

Innushka Thank you )))))

[Vladimir]

Vladimir, thanks to you, we have selected an excellent collection of fast food breads from different countries.
And I haven't baked baguettes for a long time, I'll bake this one tomorrow.
A little confusing is the amount of yeast, twice as much as usual, and also a dough ... This is not a typo, no?

collection of fast food breads from different countries

Sinful, I love fast food ..

A little confused by the amount of yeast, twice as much as usual, and also a dough ... This is not a typo, no?

4 grams? No .. unfortunately not a typo .. This, by the way, is not uncommon in fast food ..... This recipe had 1.5 tsp active dry yeast. And this is 4.6 grams. This is how they are

So there will be a crust outside and only holes inside. So that, therefore, pick out less and shove more filling.

So that, therefore, pick out less and shove more filling

Exactly !!! Although I do not understand why the pulp is removed, I tried it, and it is already perfectly rammed.

[Trinitron]

Trinitron, and you do not know the recipe for the dough from the Stolle bakery for an hour ?.
asked because I agree with

Trinitron, you have golden hands and a huge love for bread!) BRAVO !!!)

Don't you know the recipe for dough from the Stolle bakery?

Unfortunately I don’t know, and to my shame I didn’t even try.
I usually make "Khrushchev" dough for pies and pies .. But I'll have to find out))))

will need to find out))))

They say that bakers from Stolle give a subscription not to disclose the recipe for the dough.

They say that bakers from Stolle give a subscription not to disclose the recipe for the dough.

Yeah .. the Subway network also somehow sinned with this ... but years passed and the dough recipe leaked. McDonald's also hid their "Secret" sauce for a long time, there it is in my fridge, I did it yesterday
And, maybe not now, but over time this one will fall into our tenacious paws. The network is new .. It's not time yet

[Trinitron]

Trinitron, and can you write a recipe for the secret sauce from McDonald's? Thank you. Although fast food is harmful, I really like the sauce in Big Tasty.

can you write a recipe for the secret sauce from McDonald's?

Yes Yes Yes! We ask you very much!

Can you write a recipe for the secret sauce from McDonald's?

Yes please .. Business then .. The only thing that used to be difficult to find granular onions. Now you can order in the internet.


Yellow mustard - 1 tbsp l. Do not confuse with the usual because there will be tin))) Heinz releases this, by the way.
Ground sweet paprika - 1 tbsp. l
Granulated onions - 2 tsp.
Granulated garlic - 1/4 tsp
White vinegar - 1 tbsp. l
Sugar - 1 tbsp. l.
Salt - 1/4 tsp.

Pickled cucumbers - 60 gr.
Mayonnaise - 240g.

(minor edit)
Salt and sugar should be moistened with vinegar and all this porridge added to a mixture of onions, paprika, garlic and mustard. Stir all this into a homogeneous paste until the sugar is completely dispersed and then add mayonnaise and chopped cucumbers and mix everything.

Refrigerate for 2 hours. In a sealed container.
The sauce is suitable for 5 days.

Well, something like this .. Nothing special.
By the way .. Not to be confused with the "Special" sauce of the same McDonald's .. The one for Big Mac and fillet about fish. I also have his recipe .. But in general it's not a secret

bakers from Stolle give a subscription not to disclose the dough recipe.

oh I also read about it)))

Posted on Friday 16 Sep 2016 02:23 PM

Yes please

thanks a lot ...

Posted on Friday 16 Sep 2016 02:28 PM

Yellow mustard - 1 tbsp l.

is it powder or ready-made ?. sorry gray, not in the know)))

is it powder or finished?

No .. Ready .. She is so weak .. and really yellow .. Not like Russian. I think since Mac used Heinz's ketchups, he bought mustard from them ... I don't know, I have another one .. But it seems to be similar to the original))))

[Vladimir!]

Vladimir! Or maybe put the sauce in a separate recipe?
It would just be great ...
AND what have you shared!

Vladimir, thank you!

Or maybe put the sauce in a separate recipe?

Maybe, but definitely not today))) I'll think about it .. Maybe someone will do it earlier and put it out .. I don't mind

maybe someone will do it earlier and put it out .. I do not mind

Nooo ... So nzzzyaaaaaa. It's not comme il faut.

[Mikhaska]

Mikhaska, Comil'fo, comme il faut ..)))

Thank you, I will definitely do

[vinegar]

Vladimir, great recipe for baguettes and sauce, thanks!
I didn't understand from the sauce what to dissolve sugar and salt in, and when to add vinegar?

IN vinegar dissolve sugar and salt. Mix together the paprika, onion, garlic and mustard. Add to vinegar.

I didn't understand from the sauce what to dissolve sugar and salt in, and when to add vinegar?

I probably just wrote it clumsily. It happens to me, I write one thing and think about another.

Of course, everything will not dissolve in vinegar, it just gets wet .. Salt and sugar should be moistened with vinegar and all this porridge should be added to a mixture of onions, paprika, garlic and mustard. Stir all this into a homogeneous paste until the sugar is completely dispersed and then add mayonnaise and cucumbers. And stir everything again. Here ..)

I can share another recipe for the "Special" sauce from the same establishment. For Big Macs ... But I haven't done it yet due to the lack of dried horseradish.

[Trinitron]

Trinitron, do a good deed to the people, dress up McDonald's sauces with recipes !!! Really needed !!!
The baguettes are fabulous! I quietly dream in a corner someday to come closer to such results

In general, great respect to you for sharing the best practices for adapting fast food recipes to the home conditions, because you cannot get away from this in life, so at least you will please your loved ones, especially those who are greedy for it (and I have five of them, though 2 younger ones are still small) more, I think, high-quality home performance

Beautiful baguette. Interesting topic. I would also like to know more about sauces.

[Vladimir]

Vladimir, I join the request for sauces in a separate recipe. Our children will be very grateful to you

[Trinitron]

Trinitron, I also wish to learn more about sauces!): mail1: waiting))))

A little later .. Unfortunately, I have to drop out of normal life for several days ... And again .. Too much honor to call it sauces and make separate topics ...
This is just a mixture of ready-made ingredients in the right proportion. You do not need to cook, heat in a water bath or fry .. Fast food zhezh I'll be back, I'll try to do it.

A little bit later..

Well, it doesn't matter.
We are not proud people: they will kick us out - we will come back.
So, we will expect your confluence back.

We are not proud people: they will kick us out - we will come back.

Aha ... from the series "You them at the door, they are at the window"

Good day, Vladimir. Hell on the weekend Ban mi. It turned out great. Delicious. The crust is crispy, the crumb was going. I didn't leave the recipe. Everything is good. Current is my oven ... Well, she doesn't want to bake baguettes. The crust is light all the same, although it is crispy and tasty.But I will strive.

Toka my oven

Is there convection? It's just that if they have not turned yellow, you can turn on the airflow five to seven minutes before the end of baking without removing the tray with water .. They should immediately turn yellow, or even burn. ))) .. And so the top-bottom heating and in the middle of the oven.

Is there convection? It's just that if they have not turned yellow, you can turn on the airflow five to seven minutes before the end of baking without removing the tray with water .. They should immediately turn yellow, or even burn. ))) .. And so the top-bottom heating and in the middle of the oven.

yes .. yes ... yes ... no convection. gas Hephaestus without bells and whistles.

gas Hephaestus without bells and whistles

And then you can simply remove the water five six minutes before the end.

And then you can simply remove the water five six minutes before the end.

but I'm wondering. how does water behave in your oven? is it boiling or not? I just stand in a bowl without moving.

but I'm wondering. how does water behave in your oven? is it boiling or not? I just stand in a bowl without moving.

Well, in general, it should boil., At least a little .. Some warm up the pallet and pour cold water into it right after planting and close it. Like in a bathhouse .. I prefer to just pour boiling water from a kettle .. no need to warm up, it immediately boils .. Well, in addition, from a spray bottle, five times into the oven and close it.

Well, in general, it should boil., At least a little .. Some warm up the pallet and pour cold water into it right after planting and close it. Like in a bathhouse .. I prefer to just pour boiling water from a kettle .. no need to warm up, it immediately boils .. Well, in addition, from a spray bottle, five times into the oven and close it.

I need to try the ice

[Trinitron]

Trinitron, accept my report as well. These are the ones I got from a double portion.

They are also pale, but I'm not worried about this - they contain neither fat nor sugar, where the color can come from, except to slip it right under the grill.
I baked on a stone with steam.
The result is classic baguettes, with a crispy crust and fluffy crumb, quite French in taste. Apparently, national characteristics should be manifested in the filling. But we didn't get to the filling, we ate it like that.
In general, if you are reluctant to mess around with a long dough, this recipe is quite a worthy alternative.
Thank you!

I need to try the ice

Irin, and I only bake with ice and bake, it is very convenient, just warm up the old custard at the bottom of the oven so that you don't feel sorry for it. May skew slightly from temperature changes)
Ice gives a lot of steam and does not melt very quickly. Just for 10 minutes, 5 cubes are enough

Irin, and I only bake with ice and bake, it is very convenient, just warm up the old custard at the bottom of the oven so that you don't feel sorry for it. May skew slightly from temperature changes)
Ice gives a lot of steam and does not melt very quickly. Just for 10 minutes, 5 cubes are enough

do you have gas without convection? is the temperature set? come on in more detail! yesterday baked panini. everything is super! but no tanned crust. pouring cold water onto a baking sheet. just zip! and then nothing. the crust is delicious! crispy and thin! but bright.

Of course, everything will not dissolve in vinegar, it just gets wet .. Salt and sugar should be moistened with vinegar and all this porridge should be added to a mixture of onions, paprika, garlic and mustard. Stir all this into a homogeneous paste until the sugar is completely dispersed and then add mayonnaise and cucumbers. And stir everything again. Here ..)

Now it is clear, we are waiting for another sauce recipe

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition