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How to Make BANH MI (Vietnamese Baguettes) | AIRY inside CRISPY outside!
recipe by Mary's Test Kitchen (@marystestkitchen)
Ingredients:
- 310 milliliters warm water (10.8 ounces)
- 1 teaspoon sugar
- 510 grams bread flour (18 ounces)
- (1) teaspoon salt
- Yeast (amount not specified but commonly used is 2.25 teaspoons)
Steps:
1
Set your stand mixer bowl on your kitchen scale, hit the tare button, and add 310 milliliters warm water (10.8 ounces).
2
Add a teaspoon of sugar to feed the yeast. It helps in activating it.
3
Add 510 grams (18 ounces) of bread flour and sprinkle over salt.
4
Using your dough hook, mix the ingredients in the stand mixer to bring the dough together.
5
Let the mixer knead the dough for ten minutes at speed four.
6
Cover the dough and let it proof in a warm, draft-free environment for one hour. It should puff up to about double to triple in size.
7
Press out the big bubbles from the dough after it's puffed up.
8
Divide the dough into six even pieces, knead each piece lightly to remove gas pockets, and form into neat balls. Cover the dough balls.
9
Select the first dough ball to work with. Roll the dough ball into a long loaf shape.
10
Place the shaped dough onto a non-stick baguette pan with the seam side down, and repeat for the other dough balls.
11
Cover the shaped baguettes with plastic wrap to let them rise in a humid environment.
12
Prepare a metal baking dish with a couple cups of hot water and place it in the oven on the bottom rack. Then place the covered baguettes on the middle rack above.
13
Preheat the oven to 475°F (245°C) while the dough proofs for 45 minutes.
14
Carefully uncover the risen loaves and spray them with a fine mist of water.
15
Moisten a sharp non-serrated knife, and slash the loaves as desired.
16
Spritz the loaves evenly with water. Bake the loaves for approximately an hour, checking a few minutes early for desired color and doneness.