Vietnamese Bánh Mì Loaves
Vietnamese Bánh Mì Loaves
Ingredients
- 500 g Baker’s Choice wheat flour, (11% protein)
- 500 g Baker’s Choice bread flour, (13% protein)
- 680 g cold water, divided
- 10 g kosher salt
- 10 g instant yeast
- 4 g 999 Bread Improver
- 10 g unsalted butter, softened
Instructions
- 1
In a stand mixer bowl, combine the Baker's Choice wheat flour, Baker's Choice bread flour, kosher salt, instant yeast, and 999 Bread Improver.
⏱️ 2 min
- 2
Pour the cold water into the dry ingredients in the stand mixer.
⏱️ 1 min
- 3
Mix the ingredients in the stand mixer until they are well combined and a shaggy dough forms.
⏱️ 3 min
- 4
Add the softened unsalted butter to the dough while it is still mixing.
⏱️ 1 min
- 5
Continue to knead the dough in the stand mixer until it becomes smooth and elastic. This can be tested by performing the windowpane test, where a small piece of dough can be stretched thin enough to see light through it without tearing.
⏱️ 10 min
- 6
Place the kneaded dough in a bowl, cover it with plastic wrap, and let it proof for 1 hour at room temperature or until it has doubled in size.
⏱️ 60 min
- 7
Turn the proofed dough out onto a clean work surface. Divide the dough into 18 equal portions, each weighing approximately 58-60 grams.
⏱️ 10 min
- 8
Take each portion of dough, flatten it into a rectangular shape, then roll it tightly into a log. Pinch the seam closed to seal it, and taper the ends of the log to form the characteristic bánh mì shape.
⏱️ 15 min
- 9
Arrange the shaped dough logs on a baking tray, cover them loosely with plastic wrap, and let them proof for another 45 minutes or until they have almost doubled in size.
⏱️ 45 min - 10
Once proofed, use a sharp blade or lame to score each dough log lengthwise down the center.
⏱️ 3 min
- 11
Preheat your oven to 200°C. Place a tray of water at the bottom of the oven to create steam, which helps achieve a crispy crust.
⏱️ 10 min•🌡️ 200
- 12
Carefully transfer the scored loaves into the preheated oven. Bake for 20-25 minutes, or until golden brown and crispy.
⏱️ 25 min•🌡️ 200
- 13
Remove the baked bánh mì loaves from the oven and let them cool completely on a wire rack before slicing and serving.
⏱️ 1 min
Kitchen Tools
Vietnamese Bánh Mì Loaves
- 500 g Baker’s Choice wheat flour, (11% protein)
- 500 g Baker’s Choice bread flour, (13% protein)
- 680 g cold water, divided
- 10 g kosher salt
- 10 g instant yeast
- 4 g 999 Bread Improver
- 10 g unsalted butter, softened
Instructions
- 1
In a stand mixer bowl, combine the Baker's Choice wheat flour, Baker's Choice bread flour, kosher salt, instant yeast, and 999 Bread Improver.
⏱️ 2 min - 2
Pour the cold water into the dry ingredients in the stand mixer.
⏱️ 1 min - 3
Mix the ingredients in the stand mixer until they are well combined and a shaggy dough forms.
⏱️ 3 min - 4
Add the softened unsalted butter to the dough while it is still mixing.
⏱️ 1 min - 5
Continue to knead the dough in the stand mixer until it becomes smooth and elastic. This can be tested by performing the windowpane test, where a small piece of dough can be stretched thin enough to see light through it without tearing.
⏱️ 10 min - 6
Place the kneaded dough in a bowl, cover it with plastic wrap, and let it proof for 1 hour at room temperature or until it has doubled in size.
⏱️ 60 min - 7
Turn the proofed dough out onto a clean work surface. Divide the dough into 18 equal portions, each weighing approximately 58-60 grams.
⏱️ 10 min - 8
Take each portion of dough, flatten it into a rectangular shape, then roll it tightly into a log. Pinch the seam closed to seal it, and taper the ends of the log to form the characteristic bánh mì shape.
⏱️ 15 min - 9
Arrange the shaped dough logs on a baking tray, cover them loosely with plastic wrap, and let them proof for another 45 minutes or until they have almost doubled in size.
⏱️ 45 min - 10
Once proofed, use a sharp blade or lame to score each dough log lengthwise down the center.
⏱️ 3 min - 11
Preheat your oven to 200°C. Place a tray of water at the bottom of the oven to create steam, which helps achieve a crispy crust.
⏱️ 10 min•🌡️ 200 - 12
Carefully transfer the scored loaves into the preheated oven. Bake for 20-25 minutes, or until golden brown and crispy.
⏱️ 25 min•🌡️ 200 - 13
Remove the baked bánh mì loaves from the oven and let them cool completely on a wire rack before slicing and serving.
⏱️ 1 min