Bánh mì - Vietnamese Baguette Cold Proof

Bánh mì - Vietnamese Baguette Cold Proof
I've been baking bake non-stop and am so in-love with homemade fresh breads of all kinds! From sweet brioche to crispy chewy baguettes! However, I find that proofing bread can be a bit stressful and daunting because (1) sometimes I just forget to check how my bread is doing and it over proofs, (2) not sure if my bread rised properly and (3) not having enough time to make fresh bread properly.

Written Recipes: www.DeanaThai.com
Bánh mì Recipe: https://www.deanathai.com/post/easy-vietnamese-banh-mi-vietnamese-baguettes-no-machine-kneading-no-fail-cold-proofing

Shopping:
Baguette Pan: https://amzn.to/2ZWZ06u
Baking Tray: https://amzn.to/3gQ0ZiP
Wilton Small Rolling Pin https://amzn.to/33bs1gr
Spray Bottle: https://amzn.to/36Rt0lI
Multiple Spray Bottles: https://amzn.to/2U5Y9MS
Mixing Bowls: https://amzn.to/3j0LuFT

I also know that some of you don't own an electric stand mixer that can handle a long kneading process or want to buy ingredients you'll only use once. So I designed and tested a back to basic's handmade cold process proofing baguette with 6 basic ingredients! This process makes it quick and easy for me to make bread without failing or at least without failing too badly! And the best part is, it only takes 20-minutes to prep the bread and then leave it to do it's own thing. Bread making is an art and does take time for your to build a relationship with it.

For this recipe, you'll need to plan a day in advance or at minimum the night before you want to have fresh bread. You can leave the bread to cold proof up to 48-hours or two days in other words. Before prepping the final shape, you'll need to let the bread sit at room temperature for a minimum of 30-minutes.