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Sunday, February 5, 2012

Banh mi ,Saigon baguette


Banh mi ,Saigon baguette
Originating from the French colonial era of the mid-1800s to mid-1900s, Banh Mi
is made from a mixture of rice and wheat flours. Shorter (about half the length)
and lighter than their French cousins, and sometimes almond-shaped rather than
long and slender, these breads have become an integral part of the everyday vietnamese and Cambodian diet. in lieu of the more traditional rice or noodles,
baguette is often eaten with coconut curries, where it is used as a scoop. Smeared
with butter, it is also enjoyed for breakfast; when sliced lengthwise and filled with
pork, vegetables, and chili paste it is a popular lunchtime sandwich.
ingredients
1/2 oz (15 g) fresh yeast
1/2 cups lukewarm water
1 cup rice flour
method
Put the yeast in a small bowl and add the lukewarm water. Stir until dissolved.
Sift the flours and salt into a large mixing bowl. Make a well in the center and add the yeast liquid.
With a wooden spoon, incorporate the wet and dry ingredients until fully combined. the dough
should be soft, not wet, and definitely not stiff.
Turn the soft dough onto a floured work surface and knead for about 5 minutes or until smooth
and elastic. Shape into a ball. Grease a large mixing bowl and place the dough ball in it. Cover with
plastic wrap and leave to rise at warm room temperature for 3 hours or until doubled in size.
Punch down the dough, bringing the sides toward the center. turn the dough out onto a floured
work surface and knead for 2 minutes, then shape into a ball once again. Divide the dough into
4 equal pieces. Make sure they are separated by 2 in (5 cm) or so, then cover them with plastic
wrap and leave to rise at warm room temperature for 2 hours or until doubled in size.
Punch down each piece of dough, rolling and pulling it (against the work surface) back into a ball.
Stretch each ball roughly into a
1/2-in- (1-cm-) thick rectangle, then roll into a slender, almondshaped
loaf with tapered ends. Coverthe dough with oiled plastic wrap and leave to rise at warm room temperature
for 1 hour or until almost doubled in size. 2/4 cups white bread flour, plus extra for kneading
2 tsp salt Remove all but one rack from your oven. Place the rack at the bottom and set a pizza stone on it.
Preheat the oven to 450°F (230°C). Sprinkle a peel or baking tray with flour and place 1 or 2 shaped breads on it. Score each bread 3 times on the diagonal using a clean razor blade or sharp knife. Slide the breads onto the hot stone and bake for 20–25 minutes or until golden. transfer the loaves to a wire rack and leave to cool for 1–2 hours before eating.

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