EXTRA CRISPY SOURDOUGH BÁNH MÌ is achieved by baking at higher temperature. I normally bake my bánh mì baguettes at 400°F or 375°F. As an experiment I heated the oven 450°F to account for loosing some degrees when I opened and closed the door to get to 425°F that I was aiming for. The color associated darker with the crispiness. I don’t forget to mention the crumbs are soft and fluffy. I like them.
Ingredients:
Feed starter:
50g water
50g bread flour
20g starter
Mix, rest to double in size
Main dough:
300g bread flour
80-90 g water
1 egg
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon honey
1 tablespoon oil
1 tablespoon unsalted butter
Mix, machine kneads 2 ‘ on speed 2
6’ on speed 4
2-3 speed 6
Cover, rest to double in size
Divide into 5x115g
Rest 10-15’
Shape into small baguettes
Cover, proof until double in size
Preheat the oven to 450°F
1st Bake 12’ at 425°F
2nd Bake 10’ at 375°F
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