Homemade Banh Mi Baguette
A recipe for crusty yet soft, homemade Vietnamese banh mi baguettes, used for banh mi sandwiches.
sharp knife/bread lame
- 270 ml warm water
- 2 g granulated sugar
- 7 g active dry yeast
- 500 g bread flour or all-purpose
- 5 g sea salt
- 30 g avocado oil or any light vegetable oil
- 1 large egg
Make the dough:
Measure out the warm water into a large measuring cup.
Stir in the sugar and yeast. Give it a mix to activate the yeast.
Add the flour, salt, oil, and egg into a stand mixer bowl fitted with a dough hook.
Once the yeast is bubbly, pour it into the flour mixture.
Knead the dough until it is smooth and elastic, at least 10 minutes on a stand mixer at speed 3 or 4 (depending on your mixer's horsepower).
The dough is ready when you can stretch a little bit of the dough between your fingers and it creates a thin "windowpane."
Transfer the dough to a lightly oiled bowl and cover.
Let it rest in a warm location, until doubled in size.
Shape the dough:
Once risen, divide the dough into 6 equal triangular portions.
Slap the dough to release any air bubbles and shape into a triangle.
Start from the "pointy" end of the triangle and roll and pinch the sides, while working your way down.
Seal the ends and place onto a perforated baguette pan. (I placed 2 pieces of dough on each "well").
Repeat with the remainder.
Cover lightly with a damp cloth and leave to rise in a warm location, until puffy and almost doubled in size.
Preparing the oven:
Towards the end of the proofing time, preheat oven to 425°F/218°C.
Adjust the oven rack to the 3rd from the bottom.
Carefully add a large roasting pan filled with hot boiling water to the bottom rack of the oven.
Baking the baguettes:
Spray the baguettes with water using a clean kitchen spray bottle.
Make a swift yet controlled slash at a 45° angle on each baguette with a sharp knife or baking lame.
Spray the tops of the baguettes with water again.
Place the baguettes into the oven and quickly spray the baguettes with water (to create steam) before shutting the oven door.
Bake for a total of 22 minutes. Every 2 minutes, open the oven door and spray the baguettes with water, until 6 minutes have elapsed (do this 3 times, every 2 minutes).
When there is 10 minutes left in the baking time, carefully remove the roasting pan with hot water and let the baguettes continue to bake.
Cool the baguettes completely on a wire rack before slicing.
Calories: 361kcal | Carbohydrates: 61g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 336mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg