BAHN MI MINI BAGUETTE
It requires a dough starter (Enzu) fermented in the fridge for at least 12 hours, and no longer than 48 hours.
*IMPORTANT - You may need to knead the dough longer than what I do as it works differently for every condition. The dough will only rise when sufficient gluten has developed and a simple windowpane test can be done to see if the dough is kneaded enough.
You may also need an additional 15-30ml of liquid for this recipe if you live in a dry climate.
***Correction: The scene (adding egg whites) is missing in the video, my apologies, please add it into the stand mixer at the same time as the sparkling water.
DOUGH STARTER(ENZU) INGREDIENTS
6 TBSP vital gluten flour
6 TBSP hot boiling water
WET INGREDIENTS
(+-) 90-110ml Soda water or sparkling water (room temp.)
1/2 tsp Honey
2 Egg whites
DRY INGREDIENTS
98g lupin flour
75g vital wheat gluten flour
30g oat fibre
54g (1/2C) Blanched almond flour (finely ground)
1 tsp salt
30-50g (3-5 TBSP) Erythritol sweetener
1 TBSP Full cream milk powder
1 tsp baking powder
1 tsp Dry instant yeast
10g butter
Pre-heat the oven to 250C/480F.
Lower the temperature to 200C/390F for first 10 minute baking.
Spray water every five minutes.
After the first 10 minutes of the baking, rotate the pan around and lower the temperature down further to 190C/375F & continue bake another 7 minutes.
The net carb is 4g/per 100g