Banh mi sandwiches are popular and loved all over the world. In Vietnam, banh mi directly translates, “wheat bread”. It is a rolled bread dough that resembles a single-serve French baguette. Banh mi has a thin crispy crust and a light and airy interior. When filled with meats, pate, pickled vegetables, jams, herbs, and other condiments, it is called bánh mì thịt ngoui. The baguette was introduced to Vietnam in the mid-19th century when the country was under French rule. It was eaten only by the upper class as a breakfast item with butter and jam. After the French rule, the Vietnamese embraced the baguette as their own and filled it with local ingredients and flavors. Today, almost every major city in every country has a banh mi store.
In this recipe, we’ll show you how simple and easy it is to make this delicious Vietnamese baguette. Super crispy on the outside and light and moist on the inside. This Vietnamese baguette is perfect with tea or coffee. Split it in half, spread butter, jam or put any kind of filling you want. Great as a snack or as a healthy and filling meal.
Ingredients:
This recipe takes about 60 minutes to make. The dough needs to rise for a total of 2 hours. Serves 6 baguettes.
• 3 ½ cups of unbleached bread flour
• 1 ½ tsp kosher salt
• 2 ½ tsp of quick-rise yeast
• 1 tsp sugar
• 1 ½ cups of cold water
• vegetable oil
Instructions:
Put flour, salt, yeast, and sugar in the bowl of a stand mixer.
Using a spatula or wooden spoon, mix until all the dry ingredients are well combined.
Pour in cold water, and stir for 1 minute.
Using a stand mixer, mix the dough on low speed for a few minutes.
Using a spatula, scrape the sides and bottom of the bowl.
This time on medium speed, knead the dough for 4 minutes.
Let the dough rest for a couple of minutes, then knead the dough again for 4 minutes.
Transfer the dough to a greased bowl.
Make sure the entire surface of the dough is coated with vegetable oil.
Cover the bowl with clean kitchen towel and let the dough rise for 1 hour.
Transfer the dough on a lightly greased working surface.
Divide the dough into 6 equal portions and form each portion into a ball.
Place the dough balls in a baking pan making sure there is enough space in between each dough.
Cover the pan with a clean kitchen towel, then let the dough rise for another 30 minutes or until double in size.
Lightly grease your working surface with vegetable oil.
Press and slap the dough 3 to 4 times onto the working surface to release air.
Using a rolling pin, form the dough into a 10×11″ rectangular sheet making sure the edges are thinner than the middle part.
Roll the dough from one end to the other to form a baguette.
Place the rolled dough on a baguette pan.
Continue doing this with the rest of the dough balls.
Cover the baguette pan with a clean kitchen towel and let the dough rise for 40 minutes or until double in size.
Preheat the oven to 475°F.
Spray water on top of each baguette.
Make 3 diagonal slits on each baguette using a blade or a sharp knife.
Bake in the oven at 475°F for 20 to 23 minutes.
Ideas And Tips:
If you do not have unbleached bread flour, you can use 500 grams or 4 cups of all-purpose flour.
Aside from vegetable oil, you can use cooking spray, olive oil or coconut oil for greasing the bowl and the working surface.
If you don’t have a baguette pan, you can use a regular baking sheet lined with parchment paper.
images – https://www.youtube.com/watch?v=N9mz_dRSXYE
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