Banh Mi

DOUGH PREPARATION

1. Measure flour into bowl with dough hook attachment

2. Add instant dry yeast

3. Add salt, vitamin C, dough improver and sugar.

4. Have your 41oC / 106oF water, melted butter and room temperature egg ready to add.

DOUGH MIXING

1. Lightly mix the dry ingredients.

2. Add the wet ingredients then immediately begin mixing slowly to combine.

3. Once you see the dough become shaggy turn mixer up to high speed for 6 minutes.

4. Check the consistency at the 6-minute mark, it is possible the dough will tear. It is not ready, mix on high for another 4 minutes.

5. If you aren’t holding your mixer down, you can lightly oil a bowl with vegetable oil or wipe with melted butter ready to receive the dough.

6. Check the dough once again, the dough should have some elasticity to it now and should not tear so easily.

7. Retrieve the dough ball and any large dough smears on the bowl and continue to turn in on itself and pinch it closed like a big dumpling.

8. Place seam down into the oiled bowl, cover with either a damp (fresh) kitchen cloth or cling film and place in your warm space for approximately 1 hr or when the dough has doubled in size.

9. Splash a little vegetable oil on your bench and with some paper towel create an oiled space large enough to receive your dough.

10. Also, with the paper towel wipe over the baguette trays ready to receive the slugs of dough.

BAGUETTE FORMATION

Preparation for 2nd rise

1. Retrieve the risen dough from the warm environment and turn out your dough onto the oiled bench and cut into 8 equal pieces like a pizza.

2. Ensure you have enough room on your bench to hold the dough segment by the wider edge and slap it down onto the bench to stretch out the length of the dough to 30 to 40 centimetres.

3. Begin to roll/ curl the dough from the narrow part with two hands/ fingers pinching/ pressing down onto the bench each turn until you reach the final inch of dough at the wide end.

4. Feather out the dough to expose some moisture, this will assist in sealing the dough slug.

5. With your pinky fingers and sides of your hands resting on the edge of the slug roll back and forth a few times for create the signature bánh mì shape. Large in the centre with tapered edges.

6. Once happy with the slug place onto the baguette tray allowing enough room to expand 4 times the size.

7. When you have created all your slugs, spray water with a fine spray mister to ensure the exterior of the slugs remain moist.

8. Return to the warm environment for 60 minutes.

9. At the end of the 60 minutes rise your slugs would have quadrupled in size, remove from the oven and place on the bench.

10. Place the baguette trays and bánh mì into the oven on the middle rack, spraying some water before closing the oven and baking for 10 minutes.

11. After 10 minutes adjust the oven setting to fanned forced, remove the water tray and spritz with water one last time.

12. Close the oven and cook until a deep golden brown, this can take 6 to 10 minutes.

13. Once done, remove the bánh mì rolls from the oven and allow to cool for a few minutes before removing from the baguette trays and placing on a wire rack to cool completely before consuming.

SANDWICH PREPARATION

The below bánh mì is a traditional southern Ho Chi Minh style sandwich. You are able to add what your heart desires. Have all your condiments, meats, fresh vegetables and herbs cut, washed and ready to go so you don’t waste any time.

In order of Sliver & Bites assembly

Spicy Mayonnaise

Pâté

Thinly sliced cucumber

Slices of jalapeño or chillies

Pickled carrot and daikon

Chả Lụa

Coriander (with stems)

Splash of Maggi seasoning

Pork floss