I don't buy bread anymore! The new perfect recipe for Vietnamese Baguette

By Cooking with Hana Phung · 300 min

Ingredients

Instructions

1. Ferment the sourdough: let the 50 g water at 35 °C, 2 g instant yeast and 50 g bread flour rest in a warm place until it triples in size and shows tiny bubbles on the surface.
2. Make the main dough from the sourdough, 25 g beaten eggs, 110 g cold water, the white vinegar, 250 g bread flour, 2 g instant yeast, the salt, 15 g unsalted butter and 3 g bread improver.
3. Shape the dough into a baguette about 4 cm thick and let it rise in the oven with only the light on until it doubles, becomes shiny and reaches about 7 cm thick (about 2.5 hours in winter).
4. Remove the dough from the oven and lightly spray water around it without covering it. Meanwhile, put a black tray on the lowest rack and preheat the oven to 220°C; if using a conventional oven without a fan, raise the temperature by about 15°C.
5. Boil 200 ml of water. When the oven reaches 220°C, carefully pour the boiling water into the tray to make steam.
6. Cut a deep line about 0.3 cm into the top of the dough about 2.5 cm from the edge along its length, then make a shallow 0.2 cm cut in the opposite direction. Spray water into the cuts and lightly around the dough.
7. Place the dough in the oven, reduce the temperature to 200°C and bake for 9 minutes without opening the door.
8. After 9 minutes, turn the tray, spray a light layer of water again, lower the temperature to 180°C and bake for another 7 to 8 minutes until golden.
9. Spray once more with water, turn off the oven and leave the bread inside for 2 minutes.
10. Remove the bread, place it in a stainless steel basket and let it cool. The crust will crack after 5 to 10 minutes.

Summarized from Cooking with Hana Phung's video. Watch it for the details.