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^recipe for that Banh Mi?
The bread that is... I am happy with everything else.
It's by no means perfect but it definitely does the job (I actually ripped a little of the inner flesh out of the baguette to make it more vietnamese style)
Make a sponge. Combine 7g Yeast, 1tsp Sugar, 180ml of warmish water (about 40 degrees) and let the yeast activate. After it has, whisk in 125g of bread flour and wait until it's doubled (or more) in size, and has formed long gluten strands.
Add another 125 of flour to the mixture, and a tsp of salt and combine.
The dough will be really, really sticky - but work it in the bowl for a little while. You might need to add a sprinkle more flour every now and again.
Once it's formed a ball, knead on a lightly floured surface for approx 10 minutes until elastic and smooth.
Form a ball with dough (To be honest, my dough was still a little sticky so i coated my hands in a splash of olive oil to make it easier). Leave covered to rise for an hour.
Once dough has doubled, tip out on to work surface, divide into portions (about 115g each).
Knock back each portion by slapping on surface, then roll into baguettes.
Once you've done all the dough, cover again and leave to rest for 45 minutes somewhere warm.
Slash top of baguettes so they can expand.
Add tin of hot water to bottom of oven (heated to 230c), then throw in the baguettes. Use water spray bottle to generate more steam.
After 8 minutes, turn tray 180 degrees to ensure even bake, spray more water. (if you dont have a spray gun, you can just pour water onto the bottom of the oven)
Cool and eat.
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nice bread dracula, rep
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Good work but shouldn't you have used rice flour for the baguettes?
I think some recipes call for a 50/50 with rice flour for the dough. I adapated a recipe online - and to be honest I've not experimented that much with using it as I think the results are pretty decent... The one thing that's tricky is getting that crackley/shattering crust like they do in 'nam. However, inspired by this last night, i made some more banh mi. ill stick up a photo of lunch shortly!
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Argh fuck you all. I'm missing Vietnam and all it's amazing food so much right now.
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On a related note.
The worst meal I had on that trip was in a village in Cambodia. On the road between the Angkor temples and Beng Melea (about 2 hour Tuk Tuk ride away) we stopped for lunch.
There was one option. Super noodle style packet of noodles complete with spice mix sachet, cooked in water that was simmering away in beer keg sized saucepan on an open fire. The water had some sort of mystery surprise floating around in it, possibly granules of meat, possibly just sand/dirt. Added to this was limp, damp, bean sprouts of unknown age sat in a bowl next to the keg sized saucepan and coriander stalks. Clearly the leaves had already been used and just stalks were left. To jazz this up we were offered pork. I was keen, thinking this meal sounds pretty basic, I could do with a little extra substance. Responding to my interest, the "chef" showed me an open bag of pig offal on the table. Now I'm not normally one to shy away from the more interesting meats, but this was an open bag of pork, sitting on a wooden table, in 30+ degree heat. I declined her kind offer, the smell alone was enough to put me off my lunch.
10 mins down the road after this car crash of a lunch we came across steamed buns filled with hard boiled quails eggs, and had been dyed with dragon fruit so they were pink (I think I posted photos of those in here before), they were amazing and I'm so glad we got them as lunch was such a let down.
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I come across as such a westerner in that post, let me clarify, I ate a lot of street food on that trip, and I grew up eating street food in Pakistan, but that was something else.
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OMG so jel :-(
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@StandardPractice
I'd rather pay 30p which is how much they cost in Vietnam. To dirty forrins.