Bánh Mì Vietnamese Baquette Quick And Simple And Chrispy :P Enjoy Recipe by farang31
Cooking Instructions 3 hrs 1 Put Yeast and 1 Tsp of the flour into the warm water in a jug and mix. Leave for 10 mins. 2 In a large bowl, combine flours and salt then add the water mixture and bring together with your hands it should be a little dry. if still "crumbs" add a little more water until can bring together. 3 Turn out onto a lightly floured board and kneed for 6-8 mins until smooth. Then make a indent in the middle and add the oil, Kneed for another 2-3 mins. Now you should have a vert smooth and silky dough, make into a ball and put into a lightly oiled bowl. Cover with tea towel and let it proof for 1 - 1.5 hours until double in size. 4 Knock Back the dough and roll into long one or 2 bagette shapes. Place on an oiled baking sheet. Cover with damp cloth and allow to proof for another hour, Pre heat oven to 200c. Place an over proof dish half filled with water in the bottom of oven to produce steam. 5 Score the Tops with some slashs and spray with water. Bake for 13-15 mins until golden brown. Remove from oven and brush with the butter for a shine :) allow to cool but you can eat them warm with more butter or how you want to enjoy, with soup cheese as a sandwich...... the list is endless. ENJOY :P 1 Put Yeast and 1 Tsp of the flour into the warm water in a jug and mix. Leave for 10 mins. 1 Put Yeast and 1 Tsp of the flour into the warm water in a jug and mix. Leave for 10 mins. 2 In a large bowl, combine flours and salt then add the water mixture and bring together with your hands it should be a little dry. if still "crumbs" add a little more water until can bring together. 2 In a large bowl, combine flours and salt then add the water mixture and bring together with your hands it should be a little dry. if still "crumbs" add a little more water until can bring together. 3 Turn out onto a lightly floured board and kneed for 6-8 mins until smooth. Then make a indent in the middle and add the oil, Kneed for another 2-3 mins. Now you should have a vert smooth and silky dough, make into a ball and put into a lightly oiled bowl. Cover with tea towel and let it proof for 1 - 1.5 hours until double in size. 3 Turn out onto a lightly floured board and kneed for 6-8 mins until smooth. Then make a indent in the middle and add the oil, Kneed for another 2-3 mins. Now you should have a vert smooth and silky dough, make into a ball and put into a lightly oiled bowl. Cover with tea towel and let it proof for 1 - 1.5 hours until double in size. 4 Knock Back the dough and roll into long one or 2 bagette shapes. Place on an oiled baking sheet. Cover with damp cloth and allow to proof for another hour, Pre heat oven to 200c. Place an over proof dish half filled with water in the bottom of oven to produce steam. 4 Knock Back the dough and roll into long one or 2 bagette shapes. Place on an oiled baking sheet. Cover with damp cloth and allow to proof for another hour, Pre heat oven to 200c. Place an over proof dish half filled with water in the bottom of oven to produce steam. 5 Score the Tops with some slashs and spray with water. Bake for 13-15 mins until golden brown. Remove from oven and brush with the butter for a shine :) allow to cool but you can eat them warm with more butter or how you want to enjoy, with soup cheese as a sandwich...... the list is endless. ENJOY :P 5 Score the Tops with some slashs and spray with water. Bake for 13-15 mins until golden brown. Remove from oven and brush with the butter for a shine :) allow to cool but you can eat them warm with more butter or how you want to enjoy, with soup cheese as a sandwich...... the list is endless. 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