{"id":1026,"date":"2024-12-11T16:39:21","date_gmt":"2024-12-11T15:39:21","guid":{"rendered":"https:\/\/lausenheim.dk\/?p=1026"},"modified":"2024-12-11T16:39:24","modified_gmt":"2024-12-11T15:39:24","slug":"sproede-sandwich-baguettes-banh-mi-broed","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/sproede-sandwich-baguettes-banh-mi-broed\/","title":{"rendered":"Crispy sandwich baguettes | B\u00e1nh M\u00ec bread"},"content":{"rendered":"

These crispy baguettes are inspired by the Vietnamese sandwich, B\u00e1nh M\u00ec, which you may be lucky enough to find outside Vietnam. There they are one of the most common dishes and can be bought almost everywhere, often for a touchingly low price of less than 1 USD with the most delicious fillings such as p\u00e2t\u00e9, grilled pork, pickled vegetables, chilli sauce and coriander. In a sandwich like this, two cultures meet: French and Vietnamese. And these two cultures have played a major role in the country's history.<\/p>\n\n\n\n

It's all about the bread itself, which is not difficult to make, but still requires care to get the fluffy interior and crispy exterior.<\/p>\n\n\n\n

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I use B\u00e1nh M\u00ec bread when, for example, I need to take one or two sandwiches on a trip and know I'll get hungry before I get there.<\/p>\n<\/blockquote>\n\n\n

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\"Banh<\/div>\n<\/div>\n

Crispy sandwich baguettes | B\u00e1nh M\u00ec bread<\/h2>\n
<\/div>\nLaus S\u00f8rensen<\/span>\n
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I use B\u00e1nh M\u00ec bread when, for example, I need to take one or two sandwiches on a trip and know I'll get hungry before I get there.<\/span><\/div>\n
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Total Time <\/span>3<\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>Baked goods, bread, Lunch<\/span><\/div>
Cuisine <\/span>French, Vietnamese<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>6<\/span> pcs<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Udstyr
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  • 1 Stand mixer<\/div><\/li>
  • 1 perforated baguette trayor baking tray with baking paper<\/span><\/div><\/li>
  • 1 ovenproof dish(preferably metal)<\/span><\/div><\/li><\/ul><\/div>\n

    Ingredients
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    • 490<\/span> g<\/span> good, strong bread flour with at least 12% protein (preferably 13-14%)<\/span><\/li>
    • 5<\/span> g<\/span> sugar<\/span><\/li>
    • 9<\/span> g<\/span> salt<\/span><\/li>
    • 7<\/span> g<\/span> dry yeast (instant dry yeast)<\/span><\/li>
    • 310<\/span> g<\/span> water (35-40\u00b0C)<\/span><\/li><\/ul><\/div><\/div>\n

      Method
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      • If you're using fresh yeast, you must first dissolve it in water no warmer than 35\u00b0C.<\/span><\/div><\/li>
      • Pour everything into the mixing bowl and knead for 10 minutes at medium speed.<\/span><\/div><\/li>
      • Lad dejen blive i r\u00f8rek\u00e5len, d\u00e6k sk\u00e5len til, og lad det hvile i 30 minutter<\/span><\/div><\/li>
      • Knead again for 10 minutes at medium speed<\/span><\/div><\/li>
      • Transfer the dough to the table and pull it tightly into a ball. Cover and let rise for 1 hour - I put the upside down mixing bowl over it<\/span><\/div><\/li>
      • Weigh out the dough into 6 equal pieces, tighten into balls and rest covered for 15 minutes<\/span><\/div><\/li>
      • Turn a ball of dough over and stretch it into an oval or triangle with the wide side facing up, using a rolling pin if necessary. It should be around 15 cm long and 8 cm wide. The measurements are not important<\/span><\/div><\/li>
      • Roll from the top and towards yourself, stretching the dough and often pressing it together. You should always roll the outer edge slightly towards the centre. When the dough is completely rolled up, pinch the joint with your fingers to prevent it from opening. The most important thing in this process is that the surface is stretched along the way<\/span><\/div><\/li>
      • Roll the dough with your hands so that it is thickest in the centre and slightly pointed at the ends<\/span><\/div><\/li>
      • Place it either on a perforated baguette tray or on baking paper on a regular baking tray<\/span><\/div><\/li>
      • Continue with the rest of the dough pieces<\/span><\/div><\/li>
      • Lad br\u00f8dene h\u00e6ve med damp. Der er flere muligheder:<\/span>
        <\/div>- Put them in the oven and place a baking tray with boiling water at the bottom. After 45 minutes, take them out so you can heat up the oven.<\/span>
        <\/div>- If your dishwasher is empty, place the plate on the top shelf and put hot water in the bottom.<\/span>
        <\/div>- I place the tray on the table, fill a baking tin (because it's oblong) with boiling water and cover with a plastic box<\/span>
        <\/div>Let the rolls rise for an hour, ideally up to 3 times their original size<\/span><\/div><\/li>
      • In advance: Heat the oven to 235\u00b0C (without the fan). Place an ovenproof dish (NOT glass) in the bottom, preferably with granite chips or lava stones<\/span><\/div><\/li>
      • Before baking the baguettes: Make a cut across them with a very sharp knife, such as a razor blade. The cut should be slightly off-centre, preferably at a 45\u00b0 angle to the cut, preferably a centimetre deep and almost the entire length of the baguette<\/span><\/div><\/li>
      • Spray the baguettes with water and place them in the centre of the oven. Spray them again, pour 1-2 dl. boiling water into the ovenproof dish and quickly close the door<\/span><\/div><\/li>
      • After 8 minutes, release the steam from the oven and remove the ovenproof dish unless it is completely empty<\/span><\/div><\/li>
      • Bake for a further 8-12 minutes until golden and crispy<\/span><\/div><\/li>
      • Cool on a wire rack<\/span><\/div><\/li>
      • If they lose their crispiness after a while (or by being wrapped), they can be brought back to life with 3 minutes at 200\u00b0C in the oven or airfryer<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
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        Disse spr\u00f8de baguettes er inspireret af den vietnamesiske sandwich, B\u00e1nh M\u00ec, som man kan v\u00e6re heldig ogs\u00e5 at st\u00f8de p\u00e5 udenfor Vietnam. D\u00e9r er de en af de mest almindelige retter og kan k\u00f8bes n\u00e6rmest overalt, ofte til en r\u00f8rende lav pris p\u00e5 under 7 kroner med det l\u00e6kreste fyld af f.eks. p\u00e2t\u00e9, grillet svinek\u00f8d, syltede gr\u00f8ntsager, chilisauce og koriander. I s\u00e5dan en sandwich m\u00f8des to kulturer, nemlig den franske og den vietnamesiske. Og de to kulturer har jo spillet en stor rolle i landets historie. Her drejer det sig bare om selve br\u00f8det, der ikke er vanskeligt at lave, men trods alt kr\u00e6ver omhyggelighed for at f\u00e5 det luftige indre og det spr\u00f8de ydre. Jeg bruger B\u00e1nh M\u00ec br\u00f8d, n\u00e5r jeg f.eks. skal have en eller to sandwiches med p\u00e5 en rejse og ved, jeg n\u00e5r at blive sulten, f\u00f8r jeg er fremme.<\/p>","protected":false},"author":1,"featured_media":1027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_mi_skip_tracking":false,"iawp_total_views":3199,"footnotes":""},"categories":[34,22,41,30],"tags":[25,23,73,28],"class_list":["post-1026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asiatisk-mad","category-bagning-af-broed","category-frokost","category-opskrifter","tag-bagvaerk","tag-broed","tag-frokost","tag-hjemmebagt"],"_links":{"self":[{"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/posts\/1026","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/comments?post=1026"}],"version-history":[{"count":1,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/posts\/1026\/revisions"}],"predecessor-version":[{"id":1038,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/posts\/1026\/revisions\/1038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/media\/1027"}],"wp:attachment":[{"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/media?parent=1026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/categories?post=1026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/tags?post=1026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}