Скачать или смотреть my bánh mì recipe

Batch 6 of making Bánh Mì baguettes like they do in Vietnam. My baking notes for reference but adjustments to come in Batch 7. Any improvement suggestions accepted!

450g bread flour
260g water
1 egg
8g yeast
2g salt
4g sugar
10g bread improver

Looked a bit drier than batch 5,
(Added some drops of oil and water)

Knead like my pizza, rest 20 mins, ball, rest 20, divide to triangles. Makes 6 bánh mi (130g each). Oil hands to not stick. Smack thick and smooth side down on table, push and flatten with palm, roll and tuck tightly, taper ends, seam side down on rack. Spray, proof till doubled, rest on counter for 10 to form skin, score, spray and straight into oven.

Bake at 450, 8 minutes with steam (tray of boiling water below), open to release and flip, bake for another 5ish until golden. Better ovens may omit flipping.