Vietnamese Banh Mi

This bread has a crusty skin and soft, fluffy interior. The hydration is on the high side, so you might need to oil palms and surface when handling the dough. No need for perfect window pane as it is not meant to be a super soft bread.

Recipe (makes 4, from Linda )

  • 150g plain flour
  • 75g bread flour
  • 1/2 egg (about 25g)
  • 20g milk
  • 110g water
  • 10g sugar
  • 3/4 tsp yeast
  • 1/2 tsp salt


1. Add all ingredients into stand mixer (be sure to add yeast and salt at opposite sides). Mix for few minutes till the dough comes together. Cover and rest 10-15 min. Mix again for 10 min or so till dough is elastic.

2. Turn dough onto an oiled surface and with oiled palms, gently stretch and fold the dough till it becomes smooth and elastic, about 5-10 min. Shape into a round dough, cover and rest for 20min.

3. Divide into 4, about 100g each and shape into round balls. Rest 10 min.

4. On a floured surface, roll out 1 dough gently, then Swiss roll up into a long shape. Be sure to pinch the joint tightly and place that side down.

5. Place the 4 shaped doughs onto baguette trays if you have it, or just baking paper. Place in an off oven and proof for 1 hour. Place a cup of hot water inside to help with proofing.

6. About 15 min before proofing is up, take out the doughs, preheat oven at 220 deg c on fan forced mode. At the same time place 2 cups of water at the lowest rack to generate steam while baking later.

7. Make slits on the dough as below. Spray water generously on doughs and all around.

8. Bake for 15-18 mins at the medium rack, spraying water on the doughs every 5 mins. Bake till golden brown.

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