500g bread flour
5g bread improver
7g dry instant yeast
Vit C - a pinch
8g salt
6g sugar
30g butter (melted)
1 egg extra large
265ml water
Directions
- in a mixing bowl, add in bread flour, bread improver, salt, sugar, yeast and vitamin C
- whisk the ingredients together then add in the melted butter and whisk to combine
- finally add in the water and egg
- using the dough hook attachment, mix on KA2 for 2min till all ingredients come together
- increase to KA6 for 10min... it should be soft and elastic
- grease a large bowl and using a greased hand transfer the dough over the bowl... rounding it first
- spray or brush butter on top of the dough, cover the bowl with clingwrap and leave it to proof for about 30min or till the dough double in size
- grease the working surface and dump out the dough smooth surface down
- divide the dough into 6 portions
- so shape the bahn mi, always keep the smooth surface at the bottom
- refer here at the 10min to shape each dough
- once all are shaped, spray again with grease and cover with a towel to rest for 1 hour
- in the meantime, pre-heat oven to 200°C
- once the bread have proofed, spray the surface with water
- score each bread from top to bottom at 45° angle and spray with water again
- bake for 20 min with a tray of hot water at the bottom
- 2 min into baking, open the oven and spray more water on the bread
- remove the water tray after 10min
- once baked, immediately brush the bread with melted butter
Foodnote: Have always wanted to make a good bahn mi. Have tried once before and it wasn't successful ggrrr. This time I tried the recipe from here. The crust is thin and crispy and the inside is super soft and fluffy. Can be eaten as sandwich or dip in butter or dip in gravy... so yummy!! I might want to omit the vit C and the improver next time. Just have to proof the dough longer for the gluten to form.
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