In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together.

Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.

Put all ingredients (except butter/olive oil), including all the stiff starter into a bowl of stand mixer.

Slightly combine the mixture by hand with the paddle attachment before turning on the machine.

Using the paddle attachment, mix at low speed (#2 for KA) until all incorporated.

Change to hook attachment and knead for another 3 minutes at low speed (#2 for KA) or until the dough comes together.

Add in oil and continue kneading at low speed (#2 for KA) for about 5 minutes.

Continue kneading for another 4 minutes at low speed (#2 for KA).

Change to medium speed (#4 for KA) and continue kneading for a minute or until the dough become smooth and shining, and reach window pane stage.

In the same bowl, let the dough rest for 15 - 60 minutes.

Transfer the dough to a clean floured surface then divide dough into 6 equal portions.

Form each portion to a ball. Rest for 10 minutes.

Place the bread dough onto the baguette tray.

Cover with kitchen towel and let the rolls proof at a warm place until the dough rise about 80 - 90% increase in size.

Preheat oven with lava rocks at 200C (fan-forced) for 30 minutes before baking.

Once the oven is ready, score the dough.

Spray water on the bread and bake immediately.

Open the oven door, place the bread dough (with the baguette tray).

Pour one cup of hot water into the lava rocks.

Close the door immediately.

Reduce temperature to 190C (fan-forced) and bake for about 10 minutes.

Remove the lava rocks and continue baking for another 10 minutes or until golden brown.

Once is ready, swift off the oven. Leave the bread inside the oven for about 10 minutes with door open.

Remove Banh Mi from oven and let them cool on rack.