Description
This Authentic Banh Mi Bread recipe captures the essence of the traditional Vietnamese baguette with a crispy, crackly crust and a soft, fluffy crumb. Made with bread flour, instant yeast, and a touch of bread improver, these baguettes undergo a careful proofing and steaming process to achieve their characteristic texture and appearance. Perfect for making classic bánh mì sandwiches or enjoying fresh on their own.
Ingredients
Liquid Ingredients
- 3/4 cup + 3 tbsp water (room temperature)
- 2 tbsp vegan butter (for brushing)
Dry Ingredients
- 3 cups bread flour (at least 12% protein)
- 3/4 tsp bread improver
- 3/4 tsp instant dry yeast
- 3/4 tsp sugar
- 1/16 tsp vitamin C powder (or a 150mg tablet, crushed into powder)
- 1/2 tsp salt
Instructions
- Before starting: Use metric measurements for flour and water if possible to achieve more accurate results.
- Preheat the oven for proofing: Set your oven to its lowest temperature (around 86°F/30°C). If that’s not possible, just turn on the oven light. Place a bowl or dish with 3 cups of boiling water at the bottom to create humidity. Grease two baguette pans with oiled kitchen paper towels and set aside.
- Combine ingredients: In the bowl of a stand mixer fitted with a dough hook, add water, bread flour, bread improver, instant dry yeast, sugar, and vitamin C powder.
- Knead the dough: Knead on speed 2 for about one minute to combine ingredients thoroughly, scraping down the sides with a spatula as needed. Add salt, increase speed to 8, and knead for 7-8 minutes until the dough is silky smooth and slightly sticky.
- Divide dough: Transfer dough to a lightly oiled surface. Divide into six pieces, each about 100g (3.5 ounces).
- Shape baguettes: Flatten one piece into a long thin trapezoid (approx. 4 x 6 inches). Roll from the wide end into a log shape. Place on the greased baguette pan. Repeat with all dough pieces.
- Proof the dough: Place the baguette pans in the preheated oven with humidity. Let the dough rise until it nearly quadruples in size, about 1 hour 30 minutes to 2 hours. The dough should have a slight bounce back when pressed.
- Preheat the oven for baking: Heat your oven to 400°F (200°C). Place an iron skillet or pan filled with lava rocks at the bottom to create steam during baking.
- Score the baguettes: Using a razor blade, lightly score each baguette with one vertical or 2-3 diagonal cuts at a 45-degree angle.
- Spray baguettes: Generously mist the surface of the dough with water to promote cracking during baking.
- Create steam: Bring 3 cups of water to a boil, then pour it into the iron skillet or over lava rocks at the bottom of the oven to produce steam.
- Bake with steam: Immediately place the baguette pans into the oven and turn off the fan to retain moisture. Bake for 7-8 minutes.
- Bake without steam: Remove the skillet or lava rocks carefully and continue baking the baguettes for another 4-5 minutes until golden brown and crisp.
- Cool the baguettes: Remove from the oven and let cool. Within 5 minutes you’ll hear crackling sounds and notice characteristic crust cracks.
- Brush with vegan butter: Lightly brush the warm baguettes with melted vegan butter for a shiny finish.
- Serve or store: Enjoy the baguettes the same day for a crispy crust and fluffy crumb. Store up to 3 days in a bread bag at room temperature; reheat in the oven to refresh crispiness.
Notes
- Using bread flour with high protein ensures a chewy, elastic crumb.
- Vitamin C powder improves dough strength and rise.
- The steam during baking is crucial for a crispy crust and proper baguette texture.
- Proper proofing (quadrupling in size) develops the bread’s volume and lightness.
- Bánh mì bread is best consumed fresh but can be stored and reheated as needed.
- If you don’t have a stand mixer, knead the dough by hand, though it may require more time.
