Vietnamese Banh Mi (Vietnamese Baguette)
ID: 1c8cff4c...
A classic recipe for Vietnamese Banh Mi that produces a super thin, crispy crust and an incredibly soft, light, and airy crumb. By utilizing a highly elastic dough and a steam-baked method, you can easily replicate these bakery-style baguettes right at home.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Whisk the dry ingredients together, then combine with the butter, cold water, and egg. → Knead in a stand mixer on low speed, then increase to high speed (speed 6) for 10 minutes until smooth and elastic. → Let the dough rise for 30 minutes in a greased, covered bowl until doubled in size. → Divide into 6 pieces, flatten each piece, roll them up tightly, seal the seams, and proof on a baguette tray for 1 hour. → Slash the tops at a 45-degree angle, spray with water, and bake at 410°F (210°C) with a water tray for steam, removing the water tray during the last 10 minutes of baking.
Cooking Steps
Brief Cooking Order
Whisk the dry ingredients together, then combine with the butter, cold water, and egg. → Knead in a stand mixer on low speed, then increase to high speed (speed 6) for 10 minutes until smooth and elastic. → Let the dough rise for 30 minutes in a greased, covered bowl until doubled in size. → Divide into 6 pieces, flatten each piece, roll them up tightly, seal the seams, and proof on a baguette tray for 1 hour. → Slash the tops at a 45-degree angle, spray with water, and bake at 410°F (210°C) with a water tray for steam, removing the water tray during the last 10 minutes of baking.
Introduction
A classic recipe for Vietnamese Banh Mi that produces a super thin, crispy crust and an incredibly soft, light, and airy crumb. By utilizing a highly elastic dough and a steam-baked method, you can easily replicate these bakery-style baguettes right at home.
Step 1
Weigh and prepare all of the ingredients: bread flour, bread improver, instant yeast, salt, sugar, unsalted butter, vitamin C tablet, egg, and cold tap water.
Step 2
In a stand mixer bowl, add the bread flour, bread improver, sugar, salt, and a pinch of crushed vitamin C. Whisk them together to combine thoroughly.
Step 3
Whisk in the melted butter first, then add the instant yeast and give it a quick mix.
Step 4
Pour in the cold tap water and the whole egg, then attach the dough hook to the stand mixer.
Step 5
Start the mixer on low speed (stir or speed 2) for 1 to 2 minutes until the ingredients are fully combined. Increase the speed to number 6 and knead for a total of 10 minutes.
Ingredients List
Important Notes
Using bread flour is highly recommended over all-purpose flour because the higher protein content builds the strong gluten structure needed for a light, airy crumb.
Kneading the dough until it is extremely elastic (reaching the windowpane stage) is the key to preventing the baguettes from collapsing as they rise.
Creating a steam environment (with the hot water tray) is essential for developing a super thin and crispy baguette crust.
Always keep the smooth surface of the dough on the outside while shaping to ensure a beautifully polished finish.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...