Bánh Mì - Vietnamese Baguette
Bánh Mì - Vietnamese Baguette
Ingredients
- 500 grams bread flour
- 5 grams dough improver
- 6 grams sugar
- 8 grams salt
- 1/8 teaspoon vitamin C powder
- 30 grams unsalted butter, melted
- 7 grams instant yeast
- 1 large egg
- 265 ml water
- as needed non stick cooking spray
- as needed butter, melted, for brushing
Instructions
- 1
To a mixer bowl, add the 500 grams of bread flour, 5 grams of dough improver, 6 grams of sugar, 8 grams of salt, and 1/8 teaspoon of vitamin C powder. Stir well using a whisk.
⏱️ 2 min
- 2
Add the 30 grams of melted unsalted butter and stir. Then, add the 7 grams of instant yeast and stir again.
⏱️ 1 min
- 3
Add the 1 large egg and 265 ml of water to the mixer bowl. Attach the dough hook to the mixer.
⏱️ 1 min
- 4
Turn the mixer on "STIR". Occasionally, stop the mixer to scrape the side down. Continue mixing on "STIR" until the dough is well combined.
⏱️ 5 min
- 5
Increase the mixer speed to "6". Mix until the dough is elastic when stretched and does not rip or tear easily. To avoid damage to your mixer motor, you can stop the mixer to rest for 2-3 minutes in between for a total of 10 minutes dough mixing time.
⏱️ 10 min
- 6
Grease a large glass bowl with non stick cooking spray. Remove the dough from the mixer bowl and shape it into a round ball, ensuring the smooth part is outside. Place the dough into the greased glass bowl, spray the top of the dough with cooking spray, and cover with plastic wrap. Let the dough rest for one hour.
⏱️ 5 min
- 7
Transfer the proofed dough onto a baking mat with the smooth side on the bottom. For regular size baguettes, cut the dough into 8 triangles. For mini sized baguettes, cut into 12 triangles.
⏱️ 3 min
- 8
Using a rolling pin, roll each dough triangle down towards you. Roll from the top point down towards you, then seal by pinching and rolling until smooth. Place the shaped dough onto a baguette baking pan. Cover the shaped dough. Continue this process until all the remaining dough is shaped.
⏱️ 10 min
- 9
Spray the top of each shaped dough with cooking spray. Cover and let proof for one hour.
⏱️ 2 min
- 10
Heat the oven to 410°F (210°C). Place a pan with hot water at the very bottom part of the oven.
⏱️ 15 min•🌡️ 410
- 11
While the oven is heating up, mist the top of each shaped dough with water. At a 45 degree angle, score the dough using a razor or knife. Mist again with water.
⏱️ 3 min
- 12
Once the oven is hot, place the baguette baking pan onto the middle rack of the oven. Bake for 18-22 minutes (depending on your oven).
⏱️ 22 min•🌡️ 410
- 13
After 2 minutes of baking, open the oven door, quickly mist the top of the bread with water, then close immediately.
⏱️ 1 min
- 14
After 10 minutes of baking, remove the water pan tray from the oven. Continue baking until the baguettes are a nice golden brown color.
⏱️ 10 min
- 15
Remove the baguette tray from the oven. Brush melted butter on top while the baguettes are still hot. Serve and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Mì - Vietnamese Baguette
- 500 grams bread flour
- 5 grams dough improver
- 6 grams sugar
- 8 grams salt
- 1/8 teaspoon vitamin C powder
- 30 grams unsalted butter, melted
- 7 grams instant yeast
- 1 large egg
- 265 ml water
- as needed non stick cooking spray
- as needed butter, melted, for brushing
Instructions
- 1
To a mixer bowl, add the 500 grams of bread flour, 5 grams of dough improver, 6 grams of sugar, 8 grams of salt, and 1/8 teaspoon of vitamin C powder. Stir well using a whisk.
⏱️ 2 min - 2
Add the 30 grams of melted unsalted butter and stir. Then, add the 7 grams of instant yeast and stir again.
⏱️ 1 min - 3
Add the 1 large egg and 265 ml of water to the mixer bowl. Attach the dough hook to the mixer.
⏱️ 1 min - 4
Turn the mixer on "STIR". Occasionally, stop the mixer to scrape the side down. Continue mixing on "STIR" until the dough is well combined.
⏱️ 5 min - 5
Increase the mixer speed to "6". Mix until the dough is elastic when stretched and does not rip or tear easily. To avoid damage to your mixer motor, you can stop the mixer to rest for 2-3 minutes in between for a total of 10 minutes dough mixing time.
⏱️ 10 min - 6
Grease a large glass bowl with non stick cooking spray. Remove the dough from the mixer bowl and shape it into a round ball, ensuring the smooth part is outside. Place the dough into the greased glass bowl, spray the top of the dough with cooking spray, and cover with plastic wrap. Let the dough rest for one hour.
⏱️ 5 min - 7
Transfer the proofed dough onto a baking mat with the smooth side on the bottom. For regular size baguettes, cut the dough into 8 triangles. For mini sized baguettes, cut into 12 triangles.
⏱️ 3 min - 8
Using a rolling pin, roll each dough triangle down towards you. Roll from the top point down towards you, then seal by pinching and rolling until smooth. Place the shaped dough onto a baguette baking pan. Cover the shaped dough. Continue this process until all the remaining dough is shaped.
⏱️ 10 min - 9
Spray the top of each shaped dough with cooking spray. Cover and let proof for one hour.
⏱️ 2 min - 10
Heat the oven to 410°F (210°C). Place a pan with hot water at the very bottom part of the oven.
⏱️ 15 min•🌡️ 410 - 11
While the oven is heating up, mist the top of each shaped dough with water. At a 45 degree angle, score the dough using a razor or knife. Mist again with water.
⏱️ 3 min - 12
Once the oven is hot, place the baguette baking pan onto the middle rack of the oven. Bake for 18-22 minutes (depending on your oven).
⏱️ 22 min•🌡️ 410 - 13
After 2 minutes of baking, open the oven door, quickly mist the top of the bread with water, then close immediately.
⏱️ 1 min - 14
After 10 minutes of baking, remove the water pan tray from the oven. Continue baking until the baguettes are a nice golden brown color.
⏱️ 10 min - 15
Remove the baguette tray from the oven. Brush melted butter on top while the baguettes are still hot. Serve and enjoy!
⏱️ 2 min