June 10, 2016 - 6:52am
Banh Mi Recipe with 3 fermentation steps
I found a recipe for Banh Mi baguettes that uses a somewhat different method. In particular, it has 3 fermentation / proofing stages with the first stage being very high hydration (about consistency of pancake batter). I'm wondering what the purpose of this method is -- ie what does the extra fermentation step do?
Here's the recipe ...
Mix
- 2t yest
- 1 c flour
- 1T sugar
- 1 c warm tap water
Ferment 2-3 hour
Mix in
- 1 2/3 c flour
- 1t salt
Knead
Ferment 1 hour
Divide and shape
Rise 1 hour
Slash
Bake 20-25 min at 450 with steam
I'm happy with the recipe. Just looking for a better understanding of the method.