Vietnamese Baguette (Banh Mi)
ID: 15012a1c...
Learn how to make authentic, crispy, and airy homemade Vietnamese baguettes, also known as Banh Mi. These baguettes feature an incredibly thin, crispy crust with a light and pillowy interior, making them the perfect base for savory sandwiches.
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🍳 烹饪流程
Mix the bread flour, sugar, salt, yeast, and water into a dough, then let it rest for 15 minutes. → Knead the dough until smooth, and proof at room temperature for 30 minutes. → Divide the dough into 4 portions, rest for 15 minutes, then shape into baguettes and proof for another 30 minutes. → Score the baguettes, spray them with water, and bake at 230°C (440°F) with oven steam for 17-20 minutes.
烹饪步骤
简要烹饪顺序
Mix the bread flour, sugar, salt, yeast, and water into a dough, then let it rest for 15 minutes. → Knead the dough until smooth, and proof at room temperature for 30 minutes. → Divide the dough into 4 portions, rest for 15 minutes, then shape into baguettes and proof for another 30 minutes. → Score the baguettes, spray them with water, and bake at 230°C (440°F) with oven steam for 17-20 minutes.
开场介绍
Learn how to make authentic, crispy, and airy homemade Vietnamese baguettes, also known as Banh Mi. These baguettes feature an incredibly thin, crispy crust with a light and pillowy interior, making them the perfect base for savory sandwiches.
步骤 1
In a large mixing bowl, combine the bread flour, sugar, and salt, then stir together with a spatula.
步骤 2
Pour in the water (corrected to 140ml) and add the instant yeast. Stir the mixture until a rough, shaggy dough forms.
步骤 3
Hand-knead the dough in the bowl for a few seconds until mostly cohesive. Cover with a kitchen towel and let it rest for 15 minutes.
步骤 4
Drizzle a little olive oil on the dough and transfer it to a clean working surface. Knead the dough using slap-and-fold techniques until it becomes smooth and elastic.
步骤 5
Coat a clean bowl with a little olive oil, place the dough inside, and cover with plastic wrap. Let it proof at room temperature for 30 minutes until significantly risen.
食材清单
重要提醒
Note on Water Amount: Although the video overlay at 00:47 displays 170ml, the creator corrected this to 140ml in the description. Be sure to use 140ml of water for the correct dough consistency.
Steam is Essential: Creating steam in the oven using hot water and spraying the dough with water before and during the initial bake is what gives the baguettes their characteristic thin, crispy crust.
Pinch Seams Securely: Ensure you pinch the seams and tapered ends of the dough very tightly when shaping, otherwise they may unravel during the oven spring.
This recipe is based on visual analysis from a silent video. Please refer to the original video for precise visual cues.
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