Banh Mi Bread Recipe
Craving the perfect Bánh Mì Baguettes—crispy on the outside, light and airy on the inside? This Banh Mi Bread Recipe will help you achieve the authentic Vietnamese baguette texture that makes every bite of a sandwich irresistible. Unlike traditional French baguettes, this Vietnamese classic is known for its delicate crunch and pillowy crumb, making it the ideal vessel for flavorful fillings
Ingredients
- 500 g Bread flour almost 4 cups packed
- 10 G salt about 1 ½ tsp
- 10 g Sugar 2 ½ tsp
- 25 g Butter 2 Tbsp
- 5 g lime juice 1 tbsp
- 7 g Active Dry yeast 2 ½ tsp
- 335 g Water 1 ⅓ cup approx.
Instructions
Activate the Yeast:
- In a small bowl, dissolve the sugar in warm water. Sprinkle the active dry yeast over the surface and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
Prepare the Dough:
- In a large mixing bowl, combine the bread flour and salt. Pour in the activated yeast mixture and stir until a shaggy dough forms.
Kneading:
- By Hand: Transfer the dough to a lightly floured surface. Knead by pressing and folding the dough for about 10-12 minutes until it becomes smooth and elastic. Incorporate the softened butter and continue kneading until fully absorbed.
- By Stand Mixer: Using a dough hook attachment, mix the dough on medium-low speed for 6-8 minutes until smooth. Add the softened butter and mix for an additional 3-4 minutes until fully incorporated.
First Rise:
- Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area until doubled in size, approximately 1-2 hours.
Shaping
- Divide the Dough: After the first rise, deflate the dough and divide it into six equal portions (about 150g each).
- Pre-shape: Roll each portion into a smooth ball by tucking the edges underneath. Cover and let rest for 10 minutes.
- Flatten: Take one dough ball and roll it into a long and thin oval using a rolling pin.
- Shape: Starting from the shorter end, roll the dough tightly into a log, pressing to create surface tension. Pinch the seam to seal.
- Stretch: Using both hands, roll the log back and forth, applying gentle pressure to elongate it to about 6 inches. Slightly taper the ends to get the signature Banh Mi Baguette shape.
Final Rest:
- Place the shaped Veitnamese Bánh Mì baguette seam-side down on a baguette pan or parchment-lined tray or floured couche, leaving space between each for proofing.
- Cover and let them rise again until nearly doubled, about 45 minutes to 1 hour.
Scoring the Banh Mi:
- Preheat your oven to 230°C (450°F) with a steam pan on the lower rack. Use A spray bottle to moisten the Banh Mi and then use a sharp blade or bread lame, make a swift, 45 degree angled shallow slash along the length of each baguette.
Baking:
- Place the Vietnamese baguettes in the preheated oven. Immediately add boiling water to the steam pan to create steam, which helps develop a crispy crust. Bake for 18-20 minutes until the baguettes are golden brown.
Cooling:
- Remove the Banh Mi baguettes from the oven and let them cool on a wire rack to prevent the crust from becoming soggy.
Notes
- Steam Creation: Introducing steam in the initial baking phase is crucial for achieving the signature crispy crust. If you don't have a steam pan, you can spray water into the oven with a spray bottle just before baking.
- Flour Selection: Using bread flour with a protein content of at least 12% helps develop the gluten structure necessary for the baguette's airy crumb.
- Temperature Control: Maintaining the correct water temperature (38-40°C or 100-105°F) ensures optimal yeast activity, leading to a better rise.
- Shaping Technique: Proper shaping creates surface tension, which contributes to the baguette's final structure and oven spring. Roll them tightly and keep building the surface tension.
📋Nutrition Facts
Nutrition
Calories: 337kcal
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