How to Actually Bake Bánh Mì at Home

pork

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are often less expensive than pork.

baguette

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more nutrients, while white bread is typically cheaper.

In a mixing bowl, add egg, water, yeast, sugar, salt and ascorbic acid. Add in flour and combine.

In a stand mixer, mix on low speed for 7 minutes. Then 3 minutes on high speed. Continue mixing until gluten is fully developed.

Lightly oil work surface. Remove dough from bowl. Slap and fold the dough 4-6 times and form a ball. Cover and let rest for 20 minutes.

Divide the dough into six 120g portions. Roll into small balls. Cover and let rest for 20 minutes.

Shape each using the method demonstrated in the video. Place the shaped dough onto a lightly oiled baguette pan.

Proof in the oven with the light on and a pot of warm water for 60 minutes. Spray with water every 15 minutes.

Remove from the oven and proof on a countertop for 30 additional minutes. Meanwhile, preheat the oven to Bake 450F (no fan, bottom only if possible) with 2 trays, one with lava rocks.

Once the dough has grown 2.5 to 3 times in size, and the oven has preheated bowl a pot of water. Score the loaves with a lame or razor. Immediately spray with water after scoring.

Place the baguette pans with the dough into the oven. Immediately pour boiling water onto lava rocks and secondary tray.

Bake for 8 minutes without opening the door.

Open the door to release any leftover steam, and bake 7-8 minutes depending on desired color.

Remove the Bánh Mì from the oven and let cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens