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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I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

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Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

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I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

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hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!

-david.

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