The BEST Vietnamese Baguettes I have EVER baked!!!!

Vietnamese baguettes It's been 4 years since I baked these crackly jewels... Love everything about it. The elegant crunch, the soft cushion crumb and the flavor is out of control awesome... These guys are mixed with pure poolish no sourdough. With lemon juice instead of vitamin C. I tried a few variations of mixes... I have to say... sometimes sourdough doesn't cut it. ( a batch b4 this one was with sourdough) it was good but I felt something is missing... the effect was not there. And flavor was ok . I must say this batch is TOP TOP TOP we all loved it. The ingredients: for the poolish: 100 grams Bread Flour ( I used Organic Bread Flour by King Arthur) 7 grams dry yeast (I used Star) 100 grams spring water Room temp For the final dough: 500 grams bread flour (King Arthur) 22 grams fresh squeezed lemon juice 20 grams sugar 8 grams sea salt 220 grams ice water 1 large egg ( 46 grams) 10 grams olive oil Coconut butter for brushing Prepare the poolish : Mix water and yeast then add flour make sure its well combined cover with plastic wrap and let it ferment 75mins at 75F In a mixing bowl: sieve the flour, add sugar salt and lemon juice add the entire poolish and mix well. Add the water and egg and mix using the mixing hook attachment just to blend all and give the mixer a start. mix on low speed 3-4 minute till all well blended increase speed and mix 8 minutes then add oil keep mixing till dough is smooth and elastic. Cover the bowl with plastic wrap and let it rest 4 minutes check for window pane it should be smooth and transparent. form to a ball and place on a light oiled surface cover with the bowl and let it rest 15-20 minutes. Divide to 8 portions (130 grams each) shape to balls and place on a light oiled surface and cover with a warm damp kitchen towel. let it rest 15-20 mins. shape to logs and bagels. Place on a perforated baking tray and cover with damp cheese cloth or good quality paper towel ( I used Bounty) let it proof 1 hour at 79-80F ( you can place it in the oven (cold oven) with a bowl filled hot water or a proofer ( I used Brod & Taylor) Preheat Oven at 425F regular setting place a tray filled with lava rocks or a cast iron skillet at least 25 minutes. Once the baguettes increased almost at double size, remove the cheese cloth and spray the top with water. let it sit 15 minutes prior to scoring and baking. After scoring insert to oven and pour 1.5 cups hot water onto the lava rocks or a cast iron skillet. Lower temp to 400F and bake 22-25 minutes or till color is golden brown. Remove from the oven and brush with coconut butter. Let it cool for 45 minutes to an hour. Enjoy!! Happy Baking Tools: 9" x 16" King Arthur Baguette Pan Danish Dough Whisk Wooden Handle Mixer Lava rocks Grill Mark All Natural Lava Rock Briquettes 7 lb Proofing Box Brod & Taylor Follow me on:   / shulykarasin     / bo.  .   / shuly.karasin     / 79279.  .   / 21266.  .