Vietnamese Bánh Mì Baguettes
Vietnamese Bánh Mì Baguettes
Ingredients
- 500 g bread flour
- 10 g salt
- 10 g sugar
- 4 g instant yeast
- 2 g bread improver
- 0.2 g ascorbic acid, (Vitamin C)
- 300 ml cold water, (4-6°C)
- 100 ml boiling water, (100°C)
Instructions
- 1
In a large mixing bowl, combine the bread flour, salt, sugar, instant yeast, bread improver, and ascorbic acid. Mix thoroughly until all dry ingredients are well combined.
⏱️ 3 min
- 2
Pour the cold water (4-6°C) into the dry mixture, followed by the boiling water (100°C). Mix with a spatula until a shaggy, rough dough forms.
⏱️ 2 min
- 3
Transfer the dough to a clean work surface. Knead the dough for 15 minutes until it becomes smooth and elastic.
⏱️ 15 min
- 4
Lightly oil a clean bowl. Place the kneaded dough inside, cover it with plastic wrap or a damp cloth, and let it proof at room temperature for 1 hour, or until the dough has doubled in size.
⏱️ 60 min
- 5
Gently punch down the dough to release the air. Cover it again and let it proof for an additional 30 minutes.
⏱️ 30 min
- 6
Turn the dough out onto a clean surface. Divide the dough into 4 equal pieces (approximately 200g each). Gently preshape each piece into a round ball. Cover the dough balls and let them rest for 15 minutes.
⏱️ 20 min
- 7
Take one dough ball and flatten it into a rectangle. Fold the top third of the rectangle down towards the center and press firmly to seal. Fold the bottom third up and press firmly to seal. Fold the dough in half lengthwise and firmly pinch the seam shut to create a tight seal. Gently roll the dough back and forth, applying slight pressure towards the ends, to lengthen it and taper the ends, forming the characteristic baguette shape. Repeat for the remaining dough pieces.
⏱️ 10 min
- 8
Place the shaped baguettes onto a lightly floured couche or a piece of parchment paper, ensuring there is enough space between them. Cover and let them proof for 45 minutes to 1 hour, or until they have visibly doubled in size. While the dough is proofing, preheat your oven to 230°C (450°F) with a baking steel or stone inside.
⏱️ 65 min•🌡️ 230
- 9
Once proofed, carefully score the top of each baguette with a sharp knife or lame, making 3 diagonal cuts. Place an oven-safe tray containing boiling water at the bottom of the preheated oven to create steam.
⏱️ 5 min
- 10
Transfer the scored baguettes to the hot baking steel or stone in the oven. Bake at 230°C (450°F) for 20-25 minutes. After the first 10 minutes of baking, carefully remove the tray of water from the oven. Continue baking until the baguettes are golden brown and have a crispy crust.
⏱️ 25 min•🌡️ 230
- 11
Once baked, remove the baguettes from the oven and transfer them to a wire rack to cool completely before serving.
⏱️ 1 min
Kitchen Tools
Vietnamese Bánh Mì Baguettes
- 500 g bread flour
- 10 g salt
- 10 g sugar
- 4 g instant yeast
- 2 g bread improver
- 0.2 g ascorbic acid, (Vitamin C)
- 300 ml cold water, (4-6°C)
- 100 ml boiling water, (100°C)
Instructions
- 1
In a large mixing bowl, combine the bread flour, salt, sugar, instant yeast, bread improver, and ascorbic acid. Mix thoroughly until all dry ingredients are well combined.
⏱️ 3 min - 2
Pour the cold water (4-6°C) into the dry mixture, followed by the boiling water (100°C). Mix with a spatula until a shaggy, rough dough forms.
⏱️ 2 min - 3
Transfer the dough to a clean work surface. Knead the dough for 15 minutes until it becomes smooth and elastic.
⏱️ 15 min - 4
Lightly oil a clean bowl. Place the kneaded dough inside, cover it with plastic wrap or a damp cloth, and let it proof at room temperature for 1 hour, or until the dough has doubled in size.
⏱️ 60 min - 5
Gently punch down the dough to release the air. Cover it again and let it proof for an additional 30 minutes.
⏱️ 30 min - 6
Turn the dough out onto a clean surface. Divide the dough into 4 equal pieces (approximately 200g each). Gently preshape each piece into a round ball. Cover the dough balls and let them rest for 15 minutes.
⏱️ 20 min - 7
Take one dough ball and flatten it into a rectangle. Fold the top third of the rectangle down towards the center and press firmly to seal. Fold the bottom third up and press firmly to seal. Fold the dough in half lengthwise and firmly pinch the seam shut to create a tight seal. Gently roll the dough back and forth, applying slight pressure towards the ends, to lengthen it and taper the ends, forming the characteristic baguette shape. Repeat for the remaining dough pieces.
⏱️ 10 min - 8
Place the shaped baguettes onto a lightly floured couche or a piece of parchment paper, ensuring there is enough space between them. Cover and let them proof for 45 minutes to 1 hour, or until they have visibly doubled in size. While the dough is proofing, preheat your oven to 230°C (450°F) with a baking steel or stone inside.
⏱️ 65 min•🌡️ 230 - 9
Once proofed, carefully score the top of each baguette with a sharp knife or lame, making 3 diagonal cuts. Place an oven-safe tray containing boiling water at the bottom of the preheated oven to create steam.
⏱️ 5 min - 10
Transfer the scored baguettes to the hot baking steel or stone in the oven. Bake at 230°C (450°F) for 20-25 minutes. After the first 10 minutes of baking, carefully remove the tray of water from the oven. Continue baking until the baguettes are golden brown and have a crispy crust.
⏱️ 25 min•🌡️ 230 - 11
Once baked, remove the baguettes from the oven and transfer them to a wire rack to cool completely before serving.
⏱️ 1 min