BANH MI BREAD

Vietnamese Bahn Mi Baguettes II

Ingredients:

• *  1/2 cup mature sourdough starter @ 100% hydration
• *  1/2 cup cooked rice, blended until smooth
• *  1.75 – 2 cups water
• *  3 – 3.5 cups soft white flour (AP OK too)
• *  1/2 cup rice flour
• *  4 Tbs. sugar
• *  2 tsp. salt

The day before:

• *  Cook 1/4 cup of leftover cooked rice, mixed with 1/2 cup of water, until the rice is very soft but still soupy – cool.
• *  Puree in blender until smooth – set aside.

Prepare the levain by mixing:

• *  1 cup water
• *  1/2 cup cooked and blended rice from above
• *  1/2 cup mature sourdough starter @ 100% hydration
• *  1 cup soft white flour, such as cake or pastry flour preferred – AP flour is OK as well
• *  1/2 cup very fine rice flour (generally, rice flours from Asia are ground finer than are those from the U.S., and a course rice flour will add a grainy feel to the baked product)

Allow the levain to stand on the counter, covered, at room temp for 8-12 hours, or overnight.

The day of baking:

• Using a stand mixer, place the levain from above into the mixer bowl.
• Add 4 Tbs. sugar and 2 tsp. salt.
• Add 2 cups of soft white flour.
• Using the mixer’s dough hook, mix at a slow speed for three to four minutes – the dough should pull away from the sides of the bowl – if it does not, add 1 Tbs. of flour at a time until it does.  On the other hand, if the dough seems too dry, add 1 Tbs. of water at a time until the dough feels soft and elastic.  Since this is a relatively low hydration dough (62 %), it should not require any additional flour, but it may need some additional water – play it by ear.  I think the rice acts quite differently than the wheat flour when hydrated.
• Allow the dough to rest for 10-20 minutes in the bowl, covered.
• Continue to mix with the dough hook for five to seven minutes – give the dough a window-pane test to assure gluten development.
• Remove the dough to a greased bowl, and allow to proof at room temp for one or two hours – when the dough is pushed with a finger and the hole remains indented, remove the dough to a bench to form into loaves or rolls.
• Divide the dough into 4 oz. pieces (for small rolls), or 6-8 oz. pieces (for small baguettes).  Allow to rest for 10-15 minutes.
• Take each piece of dough and flatten into a small rectangle (twice as long as wide) – roll into a tight cylinder and roll on the board until it has stretched out by 50% – now, using your two palms, roll the ends of each cylinder into tapering points – flatten each roll a bit and remove each to a greased baking sheet.  Baguettes are formed in a similar manner, but the ends are not tapered to a point.
• Cover the baking pans and allow to proof for another hour or two (rising time with sourdough always differs depending on many factors) – the rolls/baguettes should double in size when ready for baking.
• An hour before baking, begin to heat your oven to 400F.
• Once your rolls have risen well, using a lame, sharp knife, or a razor blade (I use a box cutter), make a single cut lengthwise down the roll – a lengthwise cut looks better on a smaller size roll – you may choose to give the larger baguettes the traditional 3-5 cross slashes, depending on how long your baguettes are.
• You may spray your rolls with water before or during early baking, if you choose – the added moisture will add a crispness to the crust, which may, or may not, be preferred – your call.
• Slip the baking pan into the hot oven and allow the rolls/baguettes to bake for 20 minutes, at which point you should test them with an instant read thermometer – I like 205F plus for an internal temp – some go even higher.  If your oven tends to have hot spots, as most ovens do, you may do well to turn your pan(s) half way through baking.
• When done, remove from oven and allow to cool on a rack on your counter before removing from the pan.

If you want your rolls to be even more attractive, you may want to sprinkle them with flour, or brush them with warm milk, after they are fully proofed but prior to slashing – but I think they are pretty just as they are with further adornment.