Saucepan@saucepan · Shared this recipeFollowVietnamese · breadAuthentic Banh Mi BreadThis recipe creates authentic Vietnamese baguettes with a light, airy crumb and crackly crust, using a steam technique and bread improver.total2 hr 38 minprep20 mincook18 minservings6Original recipe on fullofplants.comKeep this recipeAdd a copy of Authentic Banh Mi Bread to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings0.75 cup + 3 tbsp water water, at room temperature3 cup bread flour ), (at least 12% protein0.75 tsp bread improver0.75 tsp instant dry yeast0.75 tsp sugar0.063 tsp vitamin C powder, or a 150mg tablet, crushed into powder0.5 tsp salt2 tbsp vegan butter, for brushingStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to its lowest setting (about 86°F/30°C). If that's not possible, just turn on the oven light. Place a baking dish or bowl with about 3 cups of boiling water on the bottom of the oven to create humidity and keep the dough from drying while proofing. Grease two baguette pans with oiled paper towel and set aside.2Step 2: In the bowl of a stand mixer fitted with the dough hook, combine the water, bread flour, bread improver, instant dry yeast, sugar, and vitamin C.3Step 3: Knead on speed 2 for about 1 minute until combined, scraping down the sides if needed. Add the salt, then increase the speed to 8 and knead for another 7-8 minutes. The dough should be silky smooth and slightly sticky.4Step 4: Using slightly oiled hands, turn the dough out onto a greased surface. Divide it into 6 pieces, each about 3.5 oz (100g).5Step 5: Shape each piece by flattening it into a long, thin trapezoid about 4 inches (10 cm) wide and 6 inches (15 cm) tall. Starting from the top, roll it into a log. Place on the greased baguette pan and repeat with the remaining pieces.6Step 6: Let the baguettes proof in the warm oven until nearly quadrupled in size, about 1.5 to 2 hours. The dough should bounce back slightly when pressed; if it bounces back quickly, it's underproofed.7Step 7: Remove the pans from the oven and preheat the main oven to 400°F (200°C). Place an iron skillet or a pan with lava rocks on the bottom to use later for steam.8Step 8: Once the oven is hot, score each baguette with a razor blade, making one vertical cut or 2-3 diagonal cuts, holding the blade at a 45-degree angle.9Step 9: Generously spray the baguettes with water to help develop cracks.10Step 10: Bring about 3 cups of water to a boil. Pour it into the skillet or over the lava rocks to create steam.11Step 11: Immediately add the baguette pans to the oven and turn off the oven fan. Bake for 7-8 minutes.12Step 12: Remove the skillet or lava rocks, then bake for another 4-5 minutes without steam until golden brown.13Step 13: Remove the baguettes from the oven. Within 5 minutes, you should hear crackling and see cracks appear on the crust.14Step 14: Lightly brush the baguettes with melted vegan butter for shine and let cool slightly before serving.getsaucepan.com/r/9361ce54-66b1-47da-a4d1-c86679bb2d8c · Original: https://fullofplants.com/how-to-make-banh-mi-vietnamese-baguette/
