Vietnamese Baguette

[Halex]

Vietnamese Baguette
converted from Luke Ngyuen

makes 8

Ingredients
160g rice flour
675g all purpose flour
2 teaspoons baking powder
500ml luke warm water
1 tablespoon dried yeast
1 1\2 teaspoons sugar
1 1\2 teaspoons salt

water to spray

Method

TM bowl 1
Pour water into TM bowl
Add dried yeast, leave for up to 7 minutes to foam

TM bowl 2
Combine rice flour, 150g all purpose flour & baking powder, then add this to bowl 1
Add sugar. mix 2 secs speed 1or until combined
Add salt & remaining flour
Knead for 4 mins
Turn out to floured bread matt
knead for 1 minute
place dough into oiled glass bowl, cover with plastic wrap, leave to double, 1 hour to 1hour 30 mins

Turn dough out using floured hands, divide into 1/2, then each 1\2 into 4, making 8.
Roll each into a ball, then squash gently with palm of hand moulding into oval shape.
Cover with damp tea towel and rest for 10 mins.

Use a rolling pin, roll into pointy oval about 8" long and 6" wide.
Using floured hands roll the top down to the middle & then the bottom up to meet the middle.
Now roll to form a cylinder, stretching the dough slightly as you go. Repeat with the rest.
Place on baking tray, leave to rise for 30 mins or until doubled.

Preheat oven 220c 425f gas 7.

With a sharp knife make shallow slash lengthways down the middle of the baguette.

Bake for 10 mins, spraying with water after 5 mins. Rotate the trays, bake for another 10 mins spraying once more after 5mins.

My bread took 15 mins to cook & I only sprayed once.
Lovely bread to eat & looks god too.

This was very popular with my family & a guest

Hally

[Aussie Brenda]

These look lovely Helly, when it cools down I'll give them a go.  Thanks.

[Halex]

thanks aussie brenda.

this is my first time converting a bread recipe, so any problems let me know. they worked well.

H

[achookwoman]

Hally,  these look great and your conversion reads well.  Easy to follow.  It was the French who taught the Vietnamese to make bread. Some of the best bread i have ever eaten was in Vietnam.  I think it is the process that is important here,  the rolling and folding.

[Halex]

Thank you chookie. I am looking forward to seeing your masterpiece from this recipe.  Yes it seems the french had a large influence over vietnamese cooking, my recipebook is full of interest.

H

[CreamPuff63]

Combine rice flour, 150g all purpose flour & baking powder, then add this to bowl 1

Hally, can you check this - do you mean 675g?

[Bonsai]

The remaining flour is added with the salt CP.

[Halex]

CP, the total amount of all purpose/bread flour is what is stated in the ingredients (675g) , out of this you initially use 150g of flour. The bulk is added with the salt as Bonsai said.

Hope you enjoy making these, cant wait to see some photos, my shaping wasnt that good.

H

[CreamPuff63]

now I see   in the oven, will see how these turn out with the way that I have done it...

Very nice baguettes Hally. Nice crispy crust, and soft texture. I sort of threw everything in the normal manner, and obviously misread the flour, and didn't follow the rolling up technique too much so next time I am going to try and stick to the recipe to see if there is any difference at all. I really enjoyed them tho, and will make again.

[Halex]

Glad you enjoyed them. Be interested to hear how you 2 methods compare. If no difference I wont bother with the rolling etc.

So far, these have been the lightest  bread I have made.

H

[cookie1]

They look delicious Hally.

[judydawn]

So far, these have been the lightest  bread I have made.

If that's the case then Hally, you have done very well with your first bread conversion. I will try them when it's cooler, maybe this coming week.

[meganjane]

These look interesting. When my sisters and I were in Vietnam in 08, we haunted the patisseries there.  The French influence is very strong.

Thanks Hally

[Slice of Health]

The look nice, I saw the women in Saigon selling these on the streets in big bundles (their biscuits were awesome too).
Would it be ok to use rice flour made in the TMX (milling whole rice) - or do you need the really powdery one that you buy? (mine doesn't come out that fine when I do it in TMX)

[Halex]

Kulsha, i milled down basmatti rice, i was a little concerned because the dough felt a little gritty, but the baguettes were not gritty at all.

Have fun making these.

A while a go I put some butter biscuits on the form by Luke also, they are really nice too. They are from the same book

Hally