Banh Mi-The Best Vietnamese Baguette Recipe
Helpful tips:
1. You need to use high protein bread flour. I use King Arthur 12.7% protein. You need this much protein to create all that gluten. That’s why you see my dough is so stretchy. You might not be able to see that with all purpose or low protein flour. The stretch test might not work. You should not knead more than the time in the recipe. Follow that to the T. Water amount might need to be adjusted. Use 330 ml - 335 ml to start. Add more if needed. You can decrease water amount by 10-15 ml if where you live is humid, winter, or rainy day. Rest time will vary for everyone. You need to use the video to reference the size before vs after shaping. Must make sure your yeast is good. I use instant yeast. If you are using active dry yeast, make sure you proof it first. You can’t add those straight to the flour without activating it first. You can tell it’s good yeast when your dough rises rapidly during first rest. If it takes forever for the dough to rise during the first rest, something is wrong with the yeast. The last rest after shaping is critical. Think of it this way—the size of the Banh mi right before going into the oven will be 80% of the actual size of your baked Banh mi. It will only expand about another 20% while baking. So if you don’t rest it enough, and your Banh mi is small before going into the oven, then it will be dense. However, if it’s rested too long and collapses when you make the slash then you have gone way too far. This is the worst case scenario. Your bread will be dense. Banh mi is all about technique. Ingredients are important but knowing your dough is crucial. If your dough doesn’t look pretty, then your bread won’t either. Oven temp is also variable, anywhere between 450-475. Watch your bread. Ok to take it out when it gets to the desired color. Don’t let it get too brown. Good luck!!
Banh Mi-The Best Vietnamese Baguette Recipe
Ingredients
335 ml water (1 1/3 cup + 1 tbsp)
500 gr bread flour (3 3/4 cups) —must scoop the flour with the cup and level the top by running something flat over it to get the exact measurement. One of the problem with using cups is that everyone scoops a little differently making it variable.
7-8 gr salt (1 tsp)
4 gr sugar (1/2 tsp)
8 gr yeast (2 1/4 tsp)
Directions
Using kitchen aid mixer
1. Mix flour and salt
2. Add sugar and yeast
3. Add water
4. Mix at low speed for 30 sec for steps 1,2,3
5. Now increase speed to #2, mix for 5 mins, rest for 5 min, then mix again for another 5 mins
6. Rest the dough for 45 minutes to 1 hr, or until double in size
7. Deflate, rest again for another 20-30 minutes
8. Portion into equal parts ( I can make 6 from this recipe)
9. Shape the bread
10. Rest again for 40 minutes or until 2 1/2 in size
11. Using a razor make slits on the bread, but make sure you spray some water prior to making the cut
12. Preheat oven to 475 degrees at least 15 minutes
13. Place a baking tray on the lowest rack and add about 1 in of water to heat tray, the water should heat up and provide steam to make the crispy crust
14. Bake for 24 minutes
Supplies:
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red: https://amzn.to/2VRuE4C
Amagabeli Nonstick Perforated Baguette Pan 15" x 13" for French Bread: https://amzn.to/2X11zEl
or Chicago Baguette Pan: https://amzn.to/3eKJm2Y
Saf Instant Yeast: https://amzn.to/2SjlutV
Food Scale: https://amzn.to/2S5iwZH
Free 30 days Amazon Prime trial: https://amzn.to/2Y2qQf3