Bánh Mì Bread
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Dieses Rezept wird in einer Übersetzung angezeigt. Originalsprache: English.
Zutaten
Portionen
- bread flour 75 g
- canola or other neutral flavored oil 4.17 g
- fresh lime juice 2.5 g
- kosher salt 1.17 g
- lauwarmes Wasser 45 g
- Nonstick cooking spray
- Trockenhefe 1.17 g
- Zucker 2 g
Whisk
⏱️ 1 min
Divide
into 4 or 6 even portions
⏱️ 1 min
Spray
⏱️ 1 min
Rest
⏱️ 15 min
Shape
pull edges toward center and pinch together to create tight balls, work in quick circular motions to form smooth balls
⏱️ 5 min
Rest
⏱️ 15 min
Press
deflate two-thirds of each ball with fingers, keeping remaining one-third airy and plump
⏱️ 2 min
Roll
deflated side until evenly flat and fanned outward (10-12 inches wide, 1/8 inch thick), keeping inflated portion untouched
⏱️ 5 min
Roll
starting with inflated portion, gently roll over itself to form baguette with tapered ends (8-10 inches long, 1.5 inches thick in middle), pinch seam closed
⏱️ 3 min
Proof
until dough springs back slowly when pressed lightly
⏱️ 45 min
Prepare oven
place large baking dish on bottom rack and fill halfway with boiling water, adjust racks to upper-middle and lowest positions
🌡️ 246°C
Whisk
until sugar is dissolved
⏱️ 1 min
Score
one 1/4-inch deep slash along centerline of each loaf using bread lame at 30-degree angle, leaving 1/2-inch uncut at each end
⏱️ 2 min
Spray
surface of each loaf with water
⏱️ 1 min
backen
place loaves in oven, mist inside walls of oven with water
🌡️ 246°C ⏱️ 8 min
Rotate and bake
🌡️ 246°C ⏱️ 4 min
backen
until golden brown all over (6-8 minutes at 400°F)
🌡️ 204°C ⏱️ 7 min
backen
if bottoms not golden, flip loaves upside down and bake until bottoms are golden brown
🌡️ 204°C ⏱️ 3 min
Cool
on wire rack for at least 15 minutes before serving
⏱️ 15 min
mischen
on medium-low speed, slowly pour water mixture into flour mixture until shaggy dough forms
⏱️ 2 min
mischen
on medium speed, scraping down bowl and dough hook as needed, until smooth and stretchy and clears sides of bowl but sticks to bottom
⏱️ 5 min
Knead
by hand to form smooth round ball, about 30 seconds
⏱️ 1 min
Proof
at warm room temperature (75°F/24°C) until doubled in size
⏱️ 1h 15m
Punch down
⏱️ 1 min
Shape
form into taut ball
⏱️ 1 min
Rest
⏱️ 20 min
banh mi bread
dough portions
flour mixture
misted loaves
Nonstick cooking spray
preheated oven
steam tray
water mixture
bread flour
75 g
Trockenhefe
1.17 g
kosher salt
1.17 g
lauwarmes Wasser
45 g
canola or other neutral flavored oil
4.17 g
fresh lime juice
2.5 g
Zucker
2 g
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