Learn how to make Vietnamese-style baguette with a thin crust and spongy and fluffy crumbs. The method is quick and not complicated but produces really good Vietnamese baguettes.
Because I don't own a baguette pan, there are few things I need to prepare. I need a large linen cloth that is thick enough to help hold the shape of a baguette. If you have a couche, that would replace the baguette pan. I dust the cloth with some rice flour to prevent sticking (It works better than using bread flour)
I also wrap a piece of sturdy cardboard with aluminum foil that I sprayed with some non-stick spray to transfer the dough from the cloth to the baking pan later
Mix all ingredients for the starter in a mixing bowl of a stand mixer. I knead the dough using a stand mixer later on.
Cover and let it proof for 30 minutes until the mixture is foamy and bubbly. It doubles in volume
Combine all the wet ingredients and whisk it to combine
Pour it into the mixing bowl of the stand mixer. Add the rest of the ingredients for the main dough to the same bowl. Use a dough hook to stir the mixture a bit so when you start the machine, the flour won't fly everywhere.
Attach the dough hook attachment and start kneading the dough on low speed, speed 2 on my Kitchen Aid mixer, for about 10-15 minutes or until the dough clears the side of the bowl and is smooth, and elastic. If you gently stretch the dough thinly, it won't tear easily. The dough will be sticky to the touch and that's okay, we want it that way
First proofing:
Pick up the dough and put it in a lightly oiled container to let it proof until it is double in volume at a warm place.
This may take about 1 hour or longer, depending on the temperature where you are
Knock out the gas from the dough by folding it several times and divide into 6 equal pieces of dough, roughly about 70 grams each. Roll each one into a round ball. Cover and let them rest for 10 minutes. This is to relax the gluten so we can shape the dough much easily
Shaping:
Work with one dough at a time and keep the rest covered. Gently stretch the dough a bit with your hands
Use a rolling pin to slowly roll it into about 28-30 cm long (11-12 inches long). The dough will shrink back a bit. If the dough keeps shrinking back when you try to roll it, just rest it for 5 minutes to relax the gluten and then roll again
Then roll the dough on its length.
Use your palms to roll the two ends so they are pointy
Place the dough, seam side down, on the prepared cloth. Repeat with the rest of the dough.
Raise the cloth in between the dough so it helps to maintain the shape of the dough and to prevent the dough from sticking to each other. I use two heavy objects to secure both left and right so they help to support the shape of the baguette
Final proofing:
Proof the dough until they are really puffy, about 1 hour or so
Prepared two baking pans, invert the bottom side of the pan up. So the baking pan is rimless. Line with parchment paper.
Use a cardboard you make earlier to gently transfer the dough, one at a time, onto a baking pan.
I put 3 doughs on each pan
Use a bread lame or a very sharp razor to make three slashes at a diagonal on the surface of the dough. Mist the dough with water
Baking:
15 minutes before the end of baking, preheat the oven to 485 F (250 C) for conventional oven. For convection oven, lower the temperature by 20 F /15 C. Place a heat-proof pan at the bottom rack. Prepare about 1 cup of boiling water
Bake one pan at a time. Place the pan on the middle rack and carefully pour the hot boiling water into the pan underneath it. This is to create steam.
Quickly close the oven door. Reduce the temperature to 425 F (220 C) for conventional oven and lower the temperature by 20 F /15 C for convection oven and bake for 12-15 minutes or until they are golden brown and the internal temperature is at least 190 F (88 C)
Remove from the oven and let them cool on a cooling rack completely
Raise the temperature back up to 485 F (250 C) to bake the second batch. Prepare the boiling water again and repeat with the same process
How to store:
Let the baguette cool down completely. Store them in a paper bag for a day or two. For longer storage, you can keep them in the freezer. Simply thaw and reheat before serving