Banh mi is similar to French baguette

Banh mi has a texture similar to a baguette - soft, thin-crusted, and crumbly. When freshly baked, it is enjoyable, and as a sandwich, it is enhanced by pickled radish and carrot, homemade mayo, cucumber and fresh herbs, paired with a choice of proteins such as grilled pork or chicken, pork liver pate and cold cut, shredded pork, fish, or vegan vegetable options.

Banh Mi with pork liver pate and chicken lemon grass

At the beginning of the year the communists took over the reunited country, my family moved to Saigon, the big city, where I discovered and appreciated the goodness of banh mi.

I have a vivid memory of street vendors delivering freshly baked banh mi to my home during my childhood. Street vendors filled the mornings with the sights of burlap bags overflowing with freshly baked banh mi, delivered to homes throughout the neighborhood. Their cheerful voices sang out, 'Who wants fresh banh mi, straight from the oven here, hot and crunchy everyone ?

Yup, breakfast served with fry eggs and butter and soy sauce .

While others use salt and pepper in butter and bread but I prefer butter and Maggie in my banh mi

Banh mi with chicken lemongrass and Korean fry chicken

So yummy !

For several years, our family's move to the United States left us craving Banhmi's signature soft and crunchy texture and fresh-baked aroma, along with butter and Maggie soy sauce, and after searching, we successfully found a reliable recipe to replicate this beloved bread at home.

Yield :

Make 4 small baguette (230g each)

Prepare time 4 hours

Suplies:

Scale
Timer
Stand mixer with dough hook - if you have strong hand there is
Spray bottle of water
Sharp knife
Any size baking dish
Baking trays/baguette baking trays

Yield:

Make 4 small baguette (230g each)

Banh Mi Ingredients:

500g all-purpose flour (replacement 30g cornstarch to 30g all purpose flour optional)
340ml-350ml water (70C-80C)
7g yeast/2 tsp active dry yeast
5g salt/1 tsp
5g sugar/1 tsp
1-2 tsp bread enhancer optional

Steps:

First the Mixing and fermentation stage:

Combine flour, salt and sugar, bread enhance if use, in a stand mixer bowl.
Dissolve yeast in a small bowl of water and set aside for 2-5 minutes.
In a stand mixer bowl, combine sugar, salt, and flour. Add yeast mixture and mix with dough hook for 10 minutes to distribute yeast evenly and develop gluten.
When dough forms and pulls together, remove hook, cover with plastic wrap, and rest for 30 minutes. Then, mix dough again for 1-2 minutes to deflate, and rest for another 30 minutes.
Repeat steps 1-2 times; after approximately 2 hours, dough will become smooth, elastic, and flavorful through fermentation.

Next the pre shape and proofing stage

1. Divide the dough into 4 (230g) chunks

2. Roll the dough into balls or small log

3. Cover the dough using kitchen towel or cloth allow to rest for 10 -20 minutes to allow the dough to relax so it is easier to shape later

Shape the Banh Mi:

1. Prepare a clean work surface with flour.

2. Flatten the dough using a rolling pin as needed.

3. Stretch the dough into a rectangle by holding each end.

4. Roll and fold the dough inward to seal.

5. Ensure the seam faces down.

6. Roll out the dough from the middle, increasing pressure toward the ends.

7. Cover the dough using kitchen towel or cloth

8. Proof for 40-60 minutes or longer in cold temperatures.

9. Use the oven's proofer with hot water for 40 -50 minutes if available.

10. Otherwise, proof in a warm oven (75-80°F) with hot water create warm, humid environment.

After 40-50 minutes waiting for the dough to rise

Preheat the oven to 425-430°F. Prepare steam with a spray bottle, or a cup of hot water
The dough is ready to bake when doubled or when it passes the finger test – press lightly and check for springback. If not, wait.
Before baking, score the dough ¾ inch deep.
Then, place it in the oven and immediately create steam by spraying water or or Splash hot water into the oven to generate steam Bake 20-25 minutes or until golden brown.

Proofing the bread dough with hot water dish in the oven

Oven Proof Step-by-Step Instructions:

1. Preheat oven to 200°F (90°C).

2. Place a baking dish or pan filled with hot water (around 100°F to 110°F) on the oven floor.

4. Place the bread dough tray in the oven, above the water.

5. Close the oven door, ensuring a warm, draft-free space.

6. Let the dough proof for 1-2 hours, or until doubled in size.

Crispy and soft, YUM !

Banh Mi 101

Yield :

Suplies: