Vietnamese Baguette (Bánh Mì)

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.

• Prep time: 30 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 486
• Protein: 12 g
• Carbs: 96 g
• Fat: 5 g

Ingredients

• 500 g Wheat flour ( All-purpose or bread flour )
• 320 ml Mineral water ( lukewarm )
• 15 g Fresh baker's yeast ( crumbled )
• 10 g White sugar
• 8 g Gray sea salt
• 1 tsp Lime juice
• 1 tbsp Peanut oil ( for the tray )
• 1 pinch Ascorbic acid (Vitamin C) ( crushed into fine powder )

Instructions

1. Mixing and kneading

   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. First rise

   Cover with a damp cloth. Let double in size in a warm place. The dough should be puffy and soft to the touch.

3. Shaping

   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. Second rise

   Let rise again until the loaves double in size. They should look very light, almost fragile.

5. Scoring and baking

   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.

Chef's tips

• 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.

Storage

Store in a paper bag at room temperature. Reheat for 2 minutes in a hot oven to restore the crunch.