The BEST Vietnamese Baguettes I have EVER baked!!!!

Vietnamese baguettes
It's been 4 years since I baked these crackly jewels...
Love everything about it.
The elegant crunch, the soft cushion crumb and the flavor is out of control awesome...
These guys are mixed with pure poolish no sourdough. With lemon juice instead of vitamin C.
I tried a few variations of mixes... I have to say... sometimes sourdough doesn't cut it. ( a batch b4 this one was with sourdough) it was good but I felt something is missing... the effect was not there. And flavor was ok .
I must say this batch is TOP TOP TOP we all loved it.
The ingredients:
for the poolish:
100 grams Bread Flour ( I used Organic Bread Flour by King Arthur)
7 grams dry yeast (I used Star)
100 grams spring water Room temp
For the final dough:
500 grams bread flour (King Arthur)
22 grams fresh squeezed lemon juice
20 grams sugar
8 grams sea salt
220 grams ice water
1 large egg ( 46 grams)
10 grams olive oil
Coconut butter for brushing
Prepare the poolish : Mix water and yeast then add flour make sure its well combined cover
with plastic wrap and let it ferment 75mins at 75F
In a mixing bowl: sieve the flour, add sugar salt and lemon juice
add the entire poolish and mix well. Add the water and egg and mix using the mixing hook attachment just to blend all and give the mixer a start. mix on low speed 3-4 minute till all well blended increase speed and mix 8 minutes then add oil keep mixing till dough is smooth and elastic. Cover the bowl with plastic wrap and let it rest 4 minutes check for window pane it should be smooth and transparent. form to a ball and place on a light oiled surface cover with the bowl
and let it rest 15-20 minutes. Divide to 8 portions (130 grams each)
shape to balls and place on a light oiled surface and cover with a warm damp kitchen towel. let it rest 15-20 mins. shape to logs and bagels.
Place on a perforated baking tray and cover with damp cheese cloth or good quality paper towel
( I used Bounty) let it proof 1 hour at 79-80F ( you can place it in the oven (cold oven) with a bowl filled hot water or a proofer ( I used Brod & Taylor)
Preheat Oven at 425F regular setting place a tray filled with lava rocks or a cast iron skillet
at least 25 minutes.
Once the baguettes increased almost at double size, remove the cheese cloth and spray the top with water. let it sit 15 minutes prior to scoring and baking.
After scoring insert to oven and pour 1.5 cups hot water onto the lava rocks or a cast iron skillet.
Lower temp to 400F and bake 22-25 minutes or till color is golden brown.
Remove from the oven and brush with coconut butter.
Let it cool for 45 minutes to an hour.
Enjoy!!
Happy Baking
Tools:
9" x 16" King Arthur Baguette Pan
Danish Dough Whisk Wooden Handle Mixer
Lava rocks Grill Mark All Natural Lava Rock Briquettes 7 lb
Proofing Box Brod & Taylor
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[@HavenUpsurge]

Coming back to say this is my favorite bread recipe of all time. Thank you!!!!!

[@HavenUpsurge]

Wow this was a very impactful recipe for me, maybe my 2nd most made recipe ever. I use this dough for my hoagies, burger buns with more fat added, bagels with malt syrup added, focacca when fried in olive oil, It’s the perfect dough! Thank you!!!

[@mumssimplerecipes4245]

The best one ever! Absolutely fab!

[@kabrisharon]

Thanks for sharing its wonderful ❤

[@ronbar9793]

This vid is a dream ❤️ you are amazing!

[@kaibirmanns-ferment3775]

Thank you, very Good recepi:) i Made 80 Pax. Of it yesterday! Perfect banh mi

[@lwkljxlxh]

thanks for sharing

[@chippewaoutlaw7634]

Trying this now just waiting to finish proofing before scoring, so far they look beautiful! 😻 FYI: I let my dough proof covered with plastic wrap in my small laundry room while I got both the washer and dryer going. Perfectly warm and humid in this Alabama climate. Almost feels like being back in Vietnam in there lol

[@chippewaoutlaw7634]

UPDATE: they came out so delicious. I ate 3 of them with butter and promptly passed out afterwards, just waking up now lol The crust on these should be a sin, and the insides are incredibly light, airy and have a beautiful feathery texture when pulled apart. 10/10 definitely keeping this recipe

[@lilithbarraza6610]

I’ve been trying hoagie roll recipes for 2 years and this is the best by far!! Any idea how much ascorbic acid to replace the lemon? I have some and its easier to use a pantry ingredient.

[@user-rm6fs4nm2x]

Do you use fan forced to bake these bread? They all got brown evenly and nice

[@MarshMarshklm]

Question, how do i achieve that beautiful cracked surfaces? Is it in the techniques? Ingredients or the brushing of coconut oil? Thanks 🙏

[@chefpizza4677]

I think it has to be the acid that is added the lemon or vinegar

[@kimses7611]

It’s vinegar

[@debcobern312]

I needed CC.😢😪

[@greenparadise2]

what.. i didnt' see cracks on yours at the end?? please redo or show the end more because other videos pop up at the end too can't see

[@jamesbrittain1978]

if I double this recipe, would need to double the poolish recipe?

[@DanielReichel1979]

Yes!