Vietnamese Style Baguette

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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
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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!
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Dave

daveroe
Wiil do, thanks.
Jacob Burton's picture
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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