Vietnamese Baguette (Banh Mi Bread)

Ingredients

• 1.5 cup Warm water (100–115°F; used for activating the yeast and mixing the dough)
• 1.5 tsp Instant yeast (The source gives a range of 1½–2 teaspoons (5–6 g).)
• 2 tsp Granulated sugar
• 4 cup Bread flour (If measuring by volume, spoon the flour into the cups and level it; do not pack it.)
• 1 tsp Salt
• 1 tbsp Unsalted butter (Melted)
• Hot water (For the steam tray; amount not specified in the source)

Steps

1. 1

   In a bowl or measuring cup, combine the warm water, instant yeast, and sugar. Stir and let the mixture stand for 3–5 minutes, until lightly foamy.

2. 2

   In the bowl of a stand mixer, or in a large bowl for hand mixing, combine the bread flour and salt.

3. 3

   Add the yeast mixture and melted butter to the flour mixture.

4. 4

   Mix on low speed just until the dough comes together and no dry flour remains, about 1–2 minutes. The dough will look shaggy and sticky; do not try to smooth it out.

5. 5

   Cover the bowl and let the dough rest for 10 minutes. This hydrates the flour and begins gluten development without extended mixing.

6. 6

   After the rest, mix on low to medium speed for 4–5 minutes, just until the dough becomes cohesive and stretchy. It should be soft, elastic, and slightly tacky.

7. 7

   Lightly oil a large bowl and transfer the dough into it. Cover the bowl and let the dough rise in a warm spot for 1½ hours, until visibly puffy, gassy, and jiggly.

8. 8

   Turn the risen dough out onto a lightly floured surface, skin-side down, keeping the thin surface skin intact.

9. 9

   Divide the dough into 6 equal pieces, about 145 g each.

10. 10

    Flatten each piece into a rough triangle while keeping the surface skin on the outside.

11. 11

    Roll each piece into a baguette using light pressure in the middle and tapering the ends. Keep the surface skin on the outside so it forms the crust.

12. 12

    Place the shaped baguettes on a baguette pan, or on a parchment-lined baking sheet. Leave them uncovered and let them rise for 35–40 minutes, until puffy. When gently pressed, they should spring back slowly.

13. 13

    Preheat the oven to 450°F. Place a metal baking tray or sheet pan on the lower rack and carefully add hot water. Allow the tray to preheat with the oven so the oven is steamy when the baguettes go in.

14. 14

    Score each baguette at a 45-degree angle using a sharp knife or baker’s lame.

15. 15

    Transfer the baguettes to the preheated oven. Lightly mist them with 1–2 sprays total only if the surface looks dry. If the dough still looks moist after the second rise, skip the spray; excess moisture can prevent the crust from setting and crisping.

16. 16

    Bake for 16–18 minutes, until the baguettes are deeply golden and crisp.

17. 17

    After the first 2–3 minutes of baking, carefully remove the steam tray so the crust can dry and crisp.

18. 18

    Let the baguettes cool for at least 10 minutes before slicing. The crumb will continue to set as the bread cools.

Notes

The source recommends weighing ingredients, especially flour. For best proofing, use a warm environment; the body excerpt suggests 75–85°F. Proofing time can vary with kitchen temperature and yeast brand, so judge by the dough’s appearance and feel: it should be visibly puffy and lighter, and the second proof does not necessarily need to double in size. The source does not specify the amount of hot water for the steam tray.

Nutrition per serving

• bread
• baked
• Vietnamese
• Southeast Asian
• vegetarian
• yeast bread
• banh mi
• make-ahead friendly