Bánh mì bun

Start by melting the butter over low heat in a small saucepan, being careful not to let it brown. Once fully melted, remove it from the heat and set it aside to cool.

In a mixing bowl, combine all the dry ingredients (flour, salt, yeast, dough conditioner, sugar). Use a whisk or a spoon to thoroughly mix them together.

Add all the wet ingredients (water, egg, melted butter).

Attach a dough hook to your mixer and start mixing on low speed for 1-2 minutes to combine everything.

Increase the mixer's speed to medium/high. Continue mixing for 8-10 minutes until the dough becomes smooth.

Prepare another bowl by lightly coating it with oil. The oil prevents the dough from sticking during the rising process.

Using your hands, or a dough scraper, gently shape the dough into a smooth ball. Place this dough ball into the oiled bowl, lightly coating the top with a bit more oil to prevent it from drying out. Cover the bowl tightly with plastic wrap.

Let the dough proof in room temperature until it doubles in size. This could take anywhere from 30-60 minutes, depending on the temperature.

Once the dough has risen, lightly grease your working surface with some oil. Carefully turn the dough out onto this surface.

Divide the dough, each dough ball weighing about 135 grams.

To shape the dough, slap the dough on the working surface, thus removing large gas bubbles. Do this one or two times until the dough gets a long rectangular shape, continue to press with your fingers until it's a flat rectangle.

Then, fold the dough over itself while pressing it backwards with your fingers. Keep doing this until it's completely folded and resembles a baguette shape.

Arrange the shaped dough balls onto a baguette tray. You can fit 6 baguettes into one tray.

Lightly coat the top of each dough ball with a bit more oil to prevent them from drying out.

Cover the dough balls with a damp kitchen towel, and let them proof for about 60 minutes.

As the dough proofs, place a tray of water in the bottom of your oven. This will create steam during baking, helping the bread develop a nice crust.

Preheat your oven to 210°C/410°F

Remove the kitchen towels covering the dough and lightly spray the dough with water. This helps keep the dough moist and promotes oven spring.

Using a razor blade, score the top of the bread, making cuts about 3-4mm deep. This allows the bread to expand during baking.

Bake the bread for about 22-25 minutes, or until they're lightly golden brown and sound hollow when tapped on the bottom.

After 3 minutes into the baking process, quickly open the oven and spray some more water onto the bread.

About 15 minutes into the bake, remove the water tray from the oven. Continue baking until the bread is done.

Take the bread out and let it chill for a bit on a cooling rack. After 5-10 minutes brush the bread with some melted butter. Let cool another 20-30 minutes before devouring it.