Crusty Homemade Banh Mi Bread
Create a soft and fluffy baguette with a crispy crust, ideal for Vietnamese sandwiches.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 22 minutes
- Servings: 6
Full Ingredient List
- 270 ml warm water
- 2 g granulated sugar
- 7 g active dry yeast
- 500 g bread flour or all-purpose flour
- 5 g sea salt
- 30 g avocado oil or any light vegetable oil
- 1 large egg
Dough
Tools and Equipment
- Baguette pan
- Dough scraper
- Water spray bottle
- Sharp serrated knife or bread lame
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 270 ml | warm water | Measure into a large measuring cup. | |
| 2 g | granulated sugar | Stir into warm water to activate yeast. | |
| 7 g | active dry yeast | Mix into sugar water to activate until bubbly. | |
| 500 g | bread flour or all-purpose flour | ||
| 30 g | avocado oil or any light vegetable oil | ||
| 1 | large egg | Add into the dough mixture. | |
| 5 g | sea salt |
Instructions
- Step 1: Measure out the warm water into a large measuring cup. Stir in the sugar and yeast. Mix to activate the yeast. (Tips: Ensure the yeast becomes bubbly before proceeding.)
- Step 2: Add flour, salt, oil, and egg into a stand mixer bowl fitted with a dough hook. Pour in the yeast mixture. (Tips: Use a stand mixer for efficient kneading.)
- Step 3: Knead the dough until it is smooth and elastic, at least 10 minutes on a stand mixer at speed 3 or 4. (Tips: Look for the dough to meet the 'windowpane test' for readiness.)
- Step 4: Transfer the dough to a lightly oiled bowl and cover it. Allow it to rest in a warm place until doubled in size. (Tips: Keep the area warm to aid in dough rising.)
- Step 5: Divide the risen dough into 6 equal portions. Shape each piece into a baguette form. (Tips: Pinch the end seams to close.)
- Step 6: Place formed baguettes onto a perforated baguette pan. Cover lightly and let rise again until puffy and doubled. (Tips: Ensure uniform size for even baking.)
- Step 7: Preheat oven to 425°F. Add a roasting pan with boiling water to oven bottom. (Tips: This helps create the needed steam for a crusty exterior.)
- Step 8: Spray baguettes with water. Use a sharp knife to slash tops at a 45° angle. (Tips: Spray quickly to retain oven heat.)
- Step 9: Bake for 22 minutes, spraying every 2 minutes for the first 6 minutes to create steam. (Tips: Remove the water pan with 10 minutes remaining.)
- Step 10: Cool baked baguettes completely on a wire rack before slicing. (Tips: Cooling helps lock in the textures.)
Additional Information
Notes: Ensure your oven's temperature settings are precise for optimal bread texture.