Vietnamese Bahn Mi
December 31, 2021 | Chef Oliver Lim
||German Wheat Flour Type 650
||Domino Verde Bread Improver
||Spring Tradizione Sourdough Powder
||Angel Instant Yeast
- Add all ingredients into the mixing bowl and mix using the dough hook.
- Roughly combine all ingredients at slow speed (autolyse method), and rest dough for 30 min.
- Mix again 2 min on slow speed, and 4-5 minutes on faster speed. Check dough for windowpane test.
- Fold the dough to a ball and rest for 60 minutes at room temperature.
- Degas the dough and scale to portions of 150g.
- Round the doughs and rest for another 15 minutes (bench rest).
- Apply long shape and set on trays with the seam facing down.
- Proof until dough size has doubled.
- Apply score on top and spray with water.
- Preheat the oven to 220°C, place the bread into the oven and apply steam.
- Bake for around 20 minutes until golden brown.