Comments on: World Bread Day: Vietnamese Mini Baguettes

By: » Mini Baguettes Vietnamiennes Le Pétrin

» Mini Baguettes Vietnamiennes Le Pétrin — Thu, 11 Dec 2008 16:34:53 +0000

[...] cuisine vietnamienne est présente. à en juger entre autres par les expériences de Melissa ou de Lara. C’est d’ailleurs l’amour du Banh Mi qui a donné envie à Lara de tester une [...]

By: Kathleen

Kathleen — Tue, 09 Sep 2008 22:28:09 +0000

I recently had a friend come and make a bread from Central Asia for me, and it was such a delightful surprise I’ve been inspired to make breads from around the world. This one you’ve provided is a gorgeous find – thank you for posting it and sharing your adventures in baking. You have a simple beautiful site, both your posts and photography are wonderful. Thanks again!

By: L

Sat, 05 Apr 2008 18:11:07 +0000

Hi Truc,

I use uppercase T for Tablespoon and lowercase t for teaspoon in my recipes.

-L

By: Truc

Truc — Sat, 05 Apr 2008 17:33:54 +0000

Does the recipe call for Teaspoon or Tablespoon? The “T” could stand for either. I just want to make sure I have the right recipe.

By: avital

avital — Thu, 02 Nov 2006 22:54:13 +0000

Hi Lara!! For Zorra’s World Bread Day After Hours Party, i picked your recipe because i just loved your beautiful picture and i was so curious to try a new kind of bread especially containing rice flour.. If you want to check it out, it’here:
http://sandrakavital.blogspot.com/2006/11/mini-baguettes-vietnamiennes.html
Thank you so much for sharing this recipe!

By: Paul McCarthy

Paul McCarthy — Fri, 27 Oct 2006 08:32:23 +0000

Hi. Nice blog. I really like Jeffory and Naomi’s books especially their first, Flat Breads and Flavors. I am also a big fan of Bahn Mi’s, having learned about them from John and Matt Thorne in their book Pot on the Fire, I think. Their recipe for the sauce is outstanding! Flavor explodes on your tongue. Anyway, I tried this bread recipe and was totally disappointed in it: neither the flavor nor the texture was satisfying. It has been a little while, but I think I remember that the shape was off too. ALl in all, not a success. I am begrudgingly willing to try them again sometime though, but am not confident. Some recipes just are not good, for whatever reasons.

By: angie

angie — Fri, 20 Oct 2006 02:34:20 +0000

Hi Lara, these mini baguettes are so attractive looking, looks a bit like croissants at the ends

By: Julie O'Hara

Julie O'Hara — Thu, 19 Oct 2006 13:30:21 +0000

These look really special–I’ve never had one before. Thank you for the Seligson book recommendation. That is something I think I would really enjoy reading. I’m going to look for it on amazon.

By: L

Thu, 19 Oct 2006 05:20:41 +0000

Peabody – Thanks!

Jenjen – Pastry flour is low protien flour… kind of a cross between cake flour and all purpose. It’s lighter than all purpose. It’s suppose to yield a more tender dough.

Helene – Thank you so much!

By: Helene

Helene — Thu, 19 Oct 2006 02:30:58 +0000

I am always in awe of your pictures. I also appreciate your photography blog a great deal. I would love a bite of these with my morning coffee.