Welcome to our sourdough banh-mi recipe, where the vibrant flavors of Vietnamese street food meet the tangy goodness of sourdough bread. This fusion sandwich offers a delightful twist on the classic banh-mi, combining the chewy texture of sourdough with the savory fillings and zesty toppings of the traditional Vietnamese favorite. Whether you're a fan of bold flavors or just looking to spice up your sandwich game, our sourdough banh-mi is sure to satisfy your cravings. So, let's dive in and discover the deliciousness of this unique culinary mashup!
Ingredients:
Sweet stiff leavin:
15 g starter
30 g water
60g flour
1tsp sugar
Main dough:
400 g bread flour
All of the above sweet stiff starter
240 g warm water
8g sea salt
1 tbs honey/sugar (optional)
1 tbs lime juice (Tenderizing Agent: The acidity in lime juice can also help tenderize the gluten in the dough, resulting in a softer and more delicate texture in the finished bread).
12 g olive oil
Step-by-step instructions:
Step 1:
Make the stiff starter the night before. Mix all the ingredients and knead into a tight ball. Leave it overnight to double in size.
Step 2:
Autolyse (Main Dough)-- In a bowl of stand mixer, combine all the ingredients except olive oil to form a shaggy dough. Then gradually add olive oil and mix until you get a smooth dough.
Once the dough comes together, knead it on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 3-4 hours, or until it has doubled in size. Perform 2-3 coil folds at 45 mins interval. If you have any confusions regarding coil folds, please see the 'Bulk Fermentation' post under the 'Sourdough Basics' page. After the last coil fold let it rest for 15 mins. Alternatively, you can let it rise in the refrigerator overnight for a slower fermentation process and enhanced flavor.
Step 3:
Shaping the Loaf: Once the dough has doubled in size, gently punch it down to release the air bubbles. Turn it out onto a lightly floured surface and divide it into equal portions, depending on how many loaves you want to make.
Take each portion of dough and shape it into a tight ball. Let it rest for 15-30 mins. This will make it easier to shape and stretch them. Then take one ball at a time and shape it into small loaf shape, approximately 6-8 inches long as shown in the video and pictures.
Step 4:
Second Rise: Place the shaped loaf onto a parchment-lined baking sheet or into a banh mi bread mold. Cover it loosely with plastic wrap or a clean kitchen towel and let it rise for another 1-2 hours, or until it's puffy.
Step 5:
Preheat the Oven: About 30-45 minutes before baking, preheat your oven to 450°F (230°C), and place a baking stone on the middle rack. Place a rectangular baking pan on the lowest rack of the oven
Slashing the Dough: Just before baking, spray the shaped dough with water. Use a sharp knife or bread lame to slash the top of the loaf with diagonal cuts, about 1/4 inch deep.
Step 6:
Baking:
Spray the bread again with water. Open the hot oven door and working quickly, pour 1 cup water plus a few ice cubes into the empty pan on the lower rack.
Place baguettes on the middle rack and close the oven door quickly to capture the steam inside.
Bake for about 10 minutes, with steam.Then reduce the temperature to 425f. Carefully remove the pan of water, rotate the baguettes and bake for another 10-12 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 7:
Cooling: Once baked, transfer the loaf to a wire rack and allow it to cool completely before slicing.
Now you have a delicious sourdough banh mi bread ready to be filled with your favorite banh mi ingredients! Enjoy!
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