Bánh Mì Dough

Dough

• 450g Kirkland Signature organic all-purpose flour
• 260g water
• 1 large egg, about 50g out of the shell
• 8g fine sea salt
• 11g dough improver
• 10g canola oil
• 7g SAF red instant yeast
• Rice flour, for dusting

Mix and cold ferment

1. Choose the water temperature so the finished dough will be 72°F. Add the water, egg, and canola oil to a large bowl or the mixer bowl, then add the flour, dough improver, fine sea salt, and instant yeast.
2. Planetary mixer: Mix with the dough hook on low until no dry flour remains, about 3 minutes. Increase to medium-low and mix until the dough is smooth, elastic, and able to stretch thinly before tearing, about 5-8 minutes more. Stop when the dough reaches 72°F.
3. By hand: Mix until no dry flour remains, then knead on a clean counter until the dough is smooth, elastic, and able to stretch thinly before tearing, about 10-12 minutes. Stop when the dough reaches 72°F.
4. Round the dough into a tight ball, place it in a lightly oiled container, cover, and refrigerate promptly for 12-18 hours.

Shape and proof

1. The next morning, divide the cold dough into 4 equal pieces, about 200g each. Lightly dust the work surface with flour and gently press each piece into a rectangle.
2. Fold the top edge two-thirds of the way down and press the fold firmly with the heel of your palm. Fold the bottom edge two-thirds of the way up and press again with the heel of your palm.
3. Fold the top half completely over the bottom half and seal the seam firmly with the heel of your palm. Roll from the center outward until the loaf is about 8 inches long, tapering the ends slightly.
4. Lightly dust a clean towel or baker's couche with rice flour. Arrange the rolls seam-side up in folds of the towel, cover, and proof at room temperature until noticeably puffy and a light press springs back slowly, about 45-75 minutes.

Score and bake

1. While the rolls proof, place a baking steel on the middle rack and preheat the oven to 500°F for at least 45 minutes. Make sure the deep stainless-steel pan will cover the rolls without touching them.
2. Lightly dust a wooden peel with rice flour. Gently turn the proofed rolls seam-side down onto the peel.
3. Score each roll once lengthwise, holding the blade at a shallow angle and cutting about 1/4 inch deep.
4. Slide the rolls directly onto the hot steel. Mist them generously with water, immediately cover them with the inverted deep pan, and bake at 500°F for 8 minutes.
5. Wearing oven mitts, carefully lift the cover away from you to release the steam. Continue baking uncovered at 500°F for 8-10 minutes, until the rolls are deeply golden and their centers register about 200°F.
6. Transfer the rolls to a wire rack and cool for at least 30 minutes before slicing.

• Kitchen scale
• Large mixing bowl or planetary mixer with dough hook
• Instant-read thermometer
• Bench scraper
• Clean lint-free kitchen towel or baker's couche
• Baking steel
• Wooden pizza peel
• Lame or sharp knife
• Fine-mist spray bottle filled with water
• Deep oven-safe stainless-steel pan, large enough to invert over the rolls
• Oven mitts
• Wire rack