Vietnamese Style Baguette

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Anonymous's picture
Anonymous
Vietnamese Style Baguette

I'm interested in trying to make a Vietnamese style baguette for banh mi sandwiches and was wondering if anyone here has had any experience with them. From the limited information I could find on the Internet the basic difference between the Vietnamese style and the traditional French style is the substitution of a portion of your regular flour with rice flour, i've heard anywhere from quarter to a half. This is supposed to produce an airier crumb and a crispier crust. As far as I can tell, the cooking method is the same after that.

Will substituting some rice flour for the regular flour do this?

Will I need to alter the prep or cooking method?

Thanks,

Dave

strikingtwice's picture
strikingtwice
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Joined: 2011-05-19 07:33

I think it should be fine. The only thing I would look out for is the absorption rate of rice flour. You don't want it to be too slack or too dry. Also ive started onbaguettes recently. GET HOTEL PANS. I tried without them what a pain in the ass. Report your findings!

Anonymous's picture
daveroe

Wiil do, thanks.

jacob burton's picture
jacob burton
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Joined: 2015-05-25 20:37

Try the formulation of 60% AP Flour, 40% Rice Flour and a 60% hydration rate calculated on the total weight of the rice flour and AP flour combined. An example recipe would look like this:
 

  • 600g AP Flour
  • 400g Rice Flour
  • 600g Water
  • 7g Yeast
  • 20g Salt

Follow the method shown in this video and you should be on your way. It's been awhile since I've played with this form of baguette but this should get you close. I'm planning on doing some more R&D on these this fall when my schedule frees up slightly.
 
Let me know how it turns out.

Anonymous's picture
daveroe

Awesome, thanks Jacob, I'll try this weekend and let you guys know the results.

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Anyone have any experience of this bread?

It was very popular in the past. I recall, it was very moist, had a rich though delicate, dense texture and was very slightly sweet.

(Addition. I've also just remembered. The crust was firm but not crunchy and the loaf itself was quite heavy, perhaps equvalent to what you might expect two to weigh.)

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I know it was made with whole meal flour (ie wheat germ) and included some malt syrup and milk.

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