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Crispy Soft Vietnamese Banh: 6 Perfect Steps to Enjoy

Crispy Soft Vietnamese Banh
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This recipe guides you through making traditional Vietnamese Banh Mi baguettes with the perfect balance of a crispy crust and a soft, airy interior.

Ingredients

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  • 248 ml water
  • 7 g active dry yeast
  • 8 g granulated sugar
  • 495 g bread flour (at least 12% protein)
  • 5 g dough improver
  • 8 g salt
  • 1 egg
  • 30 g unsalted butter (melted)

Instructions

  1. Warm 248 ml of water to between 100°F and 110°F by microwaving for 35-40 seconds. Add 8 g of sugar and 7 g of active dry yeast to the water, stir gently, and let it sit for 5 minutes until the mixture becomes bubbly.
  2. While the yeast is activating, combine 495 g bread flour, 5 g dough improver, 8 g salt, and 1 egg in the bowl of a stand mixer fitted with a dough hook.
  3. Pour the bubbly yeast mixture along with 30 g of melted unsalted butter into the stand mixer bowl containing the flour mixture.
  4. Mix on low speed initially until ingredients combine, then increase to speed 4 and knead for 7-10 minutes. If mixing by hand, combine ingredients until a shaggy dough forms, then knead on a floured surface for 10 minutes.
  5. After 7 minutes of kneading, pinch off a piece of dough, stretch it into a thin rectangle, and hold it up to light. If it stretches without tearing and light passes through, the dough is ready. If not, knead longer.
  6. Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
  7. Weigh the dough and divide it into 6 equal pieces. Flatten each piece into an approximately 5 x 10 inch oval, then roll tightly into a long oval shape, pinching the sides and removing air pockets.
  8. Place shaped dough pieces onto a baguette pan. Adjust oven racks with one at the bottom and one just above it.
  9. Cover the dough and let it proof in a humid environment until doubled, 1-2 hours. To create steam, place a pan with 2-3 cups of hot water on the bottom rack and the dough on the rack above; close the oven but keep it off.
  10. Remove dough, empty the water from the pan, return the empty pan to the bottom rack, and preheat the oven to 475°F (246°C).
  11. Using a sharp knife or bread lame, cut a long slash or 45-degree angled slashes along the length of each baguette. Lightly spray the tops with water.
  12. Boil 1/2 cup water and pour it into the pan on the bottom rack to generate steam. Place the baguette pan with dough on the rack above and bake for 17-20 minutes until golden brown.
  13. Remove the baguettes and cool completely on a wire rack before slicing.

Notes

    Nutrition

    Find it online: https://keepityummy.com/crispy-soft-vietnamese-banh/

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