Bánh Mì - Vietnamese Baguettes

Name: Bánh Mì - Vietnamese Baguettes
Cuisine: Asian, Vietnamese
Ingredients: 500 gr - Bread Flour (preferred brand King Arthur); 5 gr - Dough Improver; 6 gr - Sugar; 8 gr Salt; 30 gr melted unsalted butter; 7 gr - Instant Yeast, mix; Add 265 ml cold water plus 1 egg into a large cup

47 steps

Light & buttery Bánh Mì. So perfect to make with your favorite meat fillings such as Vietnamese ham, Jambon, roast pork or eat as is with sweetened condensed milk, or beef stew.

Updated at: Thu, 17 Aug 2023 01:09:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories2042.7 kcal (102%)

Total Fat32.6 g (47%)

Carbs368.7 g (142%)

Sugars7.6 g (8%)

Protein60.2 g (120%)

Sodium3114 mg (156%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Dough

500 grBread Flour

preferred brand

5 grDough Improver

6 grSugar

8 grSalt

30 grunsalted butter

melted

7 grInstant Yeast

mix

265mlwater

cold, plus egg into a large cup

Instructions

Mixing dough

Step 1

In a mixer bowl add:

Step 2

500 gr - Bread Flour (My preferred brand is King Arthur)

Step 3

5 gr - Dough Improver

Step 4

6 gr - Sugar

Step 5

8 gr Salt

Step 6

Stir using a wire whisk

Step 7

Add:

Step 8

30 gr melted unsalted butter, mix

Step 9

7 gr - Instant Yeast, mix

Step 10

In a large cup:

Step 11

Add 265 ml cold water plus 1 egg

Step 12

Stir well

Step 13

Slowly add water with the egg mixture to dough mix

Mixing - using a dough hook

Step 14

Put mixer speed on stir for 2 minutes

Step 15

Scrape any dough that is on the side of the bowl, once throughly mixed proceed with next step

Step 16

Put mixer speed on 6, set timer for 3 minutes

Step 17

Let mixer rest for 5 minutes to avoid mixer from getting overheated

Step 18

Continue with steps until dough has been mixed for a total of about 10 minutes

Shaping

Step 19

Spray no sticking cooking spray onto silicone baking mat

Step 20

Shape dough into a large round circle

Step 21

Flatten it from the center just a bit

Step 22

Cut dough into 8 triangular shapes

Step 23

Form a ball and cover with saran wrap

Step 24

Roll out dough and focus on getting the end part where the seal edge are thinner than to top

Step 25

Be sure to also get any air bubbles out as you’re rolling it flat

Step 26

With both hands, start at the top, roll dough towards you, at the same time, press down on the both sides

Step 27

Once you get to the end, seal edge by pinching, then roll for a smooth edge

Step 28

Place finished dough onto baking tray, cover right away with a cloth towel so the top doesn’t get dry

Proofing

Step 29

Once all dough has been shaped, place trays into oven with the oven light on and 2 small water trays with hot water (not boiling) to help the dough proof

Step 30

Let dough proof for about an hour or until it has triple in size

Step 31

Remove water trays from oven, discard water from trays

Preheating oven

Step 32

Heat oven to 450F

Step 33

Boil some water to pour into water trays later (This will be placed in oven for steam while baking) baking

Step 34

While oven is heating up and almost reaching the 450F baking temp, spray top of each baguettes with water then gently score the baguette using a razor blade or sharp knife

Step 35

Spray with water once again