The bread is kind of a fake baguette Recipe: https://youtu.be/Z-husjZkxHw?si=pda6-Pkp8bY2YcHI
Everything except the condiments are homemade, including pickles. Pretty happy with it.
The bread is kind of a fake baguette Recipe: https://youtu.be/Z-husjZkxHw?si=pda6-Pkp8bY2YcHI
Everything except the condiments are homemade, including pickles. Pretty happy with it.
In Vietnam , Cambodia , Thailand, etc. Their version of Baguette is made in about two hours. You might want to try that. If my math is correct he is using 80% hydration. Asian Baguette is more along the lines of 60-65% because room temp ferments at 80% turn into soup (they are great as an emergency pre-ferment though). His version seems like its neither fish nor fowl, admittedly I have not made it, but it’s an overnight rise without any of the benefits, except maybe 5 minutes of active time saved.
They start with water a little above body temperature, do bench rises (ambient is always hot), two punch downs, then shape and bake.
The bread is mostly a vehicle, though there’s no reason not to make it with a flavorful bread of course.
It’s a good recipe for when I’m feeling like a lazy sack of shit. I tend to make this in the morning and usually sneak in a few strengthening folds just because I can’t help but meddle. I don’t really know enough about baking to be improvising, but I’m less intimidated than I used to be.
If you are already ‘meddling’ , try a shorter rise time, lower hydration, at a higher temp. His recipe is not good, since you’re already willing to put the extra work into it, higher dough temp, shorter rise. The punchdowns, or folds bring more flavor to the table, if that’s what you want, go for it.
Cool thanks I will!
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🤭 I’m such a worthless fucker
Have a recipe you’d recommend? I’ve never been able to recreate the banh mi baguettes I get at the good Vietnamese places nearby.
Yes, sorry for the late reply. This recipe is pretty good https://tastylittledumpling.com/vietnamese-baguette-recipe/
They lightly oil the bowl, but (Vietnamese) Baguette is noticeably greasy, so when I do it I add two tablespoons oil to the dry ingredients, then after mixing the rest, place in an oiled bowl.
You can see from the ingredients and instructions that they are going for a fast, hot ferment. Butt ton of yeast and sugar, oven light on. Normally this makes me cringe, I like long, cold natural ferments, for Banh Mi it works though.