Bánh Mì Không

Name: Bánh Mì Không
Yield: 6 servings
Ingredients: 1 cup bread flour; 0.67 cup cool water; 0.12 tsp instant yeast; 2 cup bread flour; ½ cup rice flour; ¾ cup warm water; 2 tsp granulated sugar; 2 tsp fine sea salt; 1 tsp instant yeast; 0.12 tsp ascorbic acid

👥 6 servings

🗣️ English (detected)

category: Breads

counters: Phở & Bánh Mì

aka: banh mi khong, bánh mì không, Vietnamese baguette, banh mi roll, banh mi bread, Vietnamese bread roll, plain banh mi, empty banh mi, bread only, bánh mì thường

pairs-with: pork-liver-pate, do-chua

slack: narrow — a loaf proofed past forty-five minutes bakes into a soft roll, and the crust that makes it a bánh mì never comes

step: slash, bake 475°F (245°C) 20 min with steam

#bread #vietnamese #rice flour #yeast #oven

From: John Chen's Tabular Recipes

🥘 Ingredients

bread flour 1 cup
cool water 0.67 cup
instant yeast 0.12 tsp
bread flour 2 cup
rice flour ½ cup
warm water ¾ cup
granulated sugar 2 tsp
fine sea salt 2 tsp
instant yeast 1 tsp
ascorbic acid 0.12 tsp

1

Stir bread flour , cool water and instant yeast to a loose batter, then 2 hr until it domes and smells faintly sour.
2

Mix @&( timer with bread flour , rice flour , warm water , granulated sugar , fine sea salt , instant yeast and ascorbic acid .
3

Knead @&( timer 10 min until it is smooth but still slack and tacky, then 1 hr until doubled.
4

Divide @&( timer into six, roll each into an 8-inch torpedo tapered hard at both ends, and 45 min seam down on a floured couche.
5

Slash @&( timer once down the length, slide onto a stone at 475°F (245°C) with a cup of water thrown in for steam, and 20 min until the crust is pale gold.

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