Recipes

Vietnamese Bread

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1,000 g Laucke Super White T00 Flour 6¼ cups
20 g Salt 1 tbsp
25 g Wallaby Yeast 2 tbsp
5 g Laucke Wallaby Improver 1 tsp
700 g Water 2⅘ cups

Method

  1. Preheat oven to 210°C.

  2. Mix until well developed.

  3. Rest for 5 minutes.

  4. Scale weight at 100 grams.

  5. Rest for 10 minutes.

  6. Mould into torpedo shape.

  7. Proof temperature 32°C.

  8. Proof for 1 hour.

  9. Cut before baking.

  10. Baking temperature is 210°C with steam.

  11. Bake for 20 – 25 minutes.

  • Yeast Bread
  • Bake for 20 - 25 minutes
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