I still dream about that last banh mi... the flavors were explosive - everything so fresh.. and the bread there was incredible. There have been a lot of people trying to figure out how the bread is done - some people add some rice flour to the dough, but I don't think that is traditional.. according to Graham Holliday in his book, the dough uses just plain commercial flour (no rice flour), which has some kind of additive (called 'dough conditioner') already added. I think he discussed the additive a bit, but I forget the details.
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I still dream about that last banh mi... the flavors were explosive - everything so fresh.. and the bread there was incredible. There have been a lot of people trying to figure out how it's done - some people add some rice flour to the dough, but I don't think that is traditional.. according to Graham Holliday in his book, the dough uses just plain commercial flour (no rice flour), which has some kind of additive already added. I think he discussed the additive a bit, but I forget the details.
