Vietnamese Baguette (Bánh Mì)
Ingredients
- 500 gWheat flour (All-purpose or bread flour)
- 320 mlMineral water (lukewarm)
- 15 gFresh baker's yeast (crumbled)
- 10 gWhite sugar
- 8 gGray sea salt
- 1 tspLime juice
- 1 tbspPeanut oil (for the tray)
- 1 pinchAscorbic acid (Vitamin C) (crushed into fine powder)
Method
A paper-thin crust that shatters under pressure, with a white, airy, almost cotton-like crumb. The smell of fresh bread with that characteristic light texture.
- 1
In the bowl, mix the wheat flour, white sugar, ascorbic acid, and crumbled fresh yeast. Pour in the warm mineral water mixed with lemon juice. Knead until the dough is smooth, elastic, and pulls away from the sides.
- 2
Cover with a damp cloth. Let double in size in a warm place. The dough should be puffy and soft to the touch.
- 3
Divide into 4 pieces. Roll each piece into an oval, then roll tightly, pinching the ends to give the typical pointed shape. Place on a greased baking sheet.
- 4
Let rise again until the loaves double in size. They should look very light, almost fragile.
- 5
Preheat the oven to 230°C with a tray of water at the bottom. Score the bread deeply lengthwise. Spray with water. Bake until the crust is golden and very thin.
Frequently asked questions
How do you get this dish right?
- Steam in the oven is crucial: throw a glass of water onto the bottom tray when loading the bread for a thin crust.
- Don't overwork the dough after the first proof to avoid popping the air bubbles.
How long does this dish keep?
Store in a paper bag at room temperature. Reheat for 2 minutes in a hot oven to restore the crunch.
