Here’s a delicious and really easy Banh Mi recipe. The dough is easy to handle, skin is crackling and crusty and crumb is fluffy and soft.
Original recipe is here in Vietnamese on YouTube.
- 1 tsp yeast
- 5g sugar
- 155 g warm water
- 250g bread flour
- 1 tsp salt
- 2 tsp white vinegar
- 10g olive oil
1. Add yeast, sugar and water to a bowl and let it stand for 15 min. You should see the yeast ‘bloom’.
2. After 15 min, add the rest of the ingredients into mixing bowl and add in the yeast mixture.
3. Knead on low speed till it comes together for 5 min, then on higher speed for about 10 min till smooth and elastic. Stop often to turn the dough and scrape the sides.
4. Oil a kneading mat lightlyand hands then place the dough onto the mat. Rest for 15 min.
5. Divide into 6 pieces about 70g each and then roll it round. Rest for 10 min covered with a cloth or cling wrap.
6. After resting, roll out each dough and swissroll up, shape into baguettes. Pinch the joints.
7. Place onto baguette baking tray and proof for 45- 60 min.
8. Preheat oven to 230 deg C. After 45 min of proofing, score the doughs and spray generously with water. Send immediately into the oven.
9. Bake with a bowl of water placed in the oven. Spray water onto doughs at 1 min, 3 min and 5 min into baking.
10. Remove bowl of water after 10 min and turn the tray. Bake for a total time of 20-25 min.
22 Comments Add yours
Oh yay!! I have been wanting to make my own banh mi at home. Thanks for the recipe.
I have never tried it before buh the recipe here ain’t hard to follow, so am gonna try one the days
Give it a try!
Hi, if don’t have the baguette pan, can still bake this?
Yes. Just use normal baking tray.
Hi, can check if I can do my kneading in BM?
Yes should be fine, then take out and shape.
Need to knead to window pane?
Can I confirm “+remove water after 10min during baking”, this is 10 mins from start? Or 10min after spray the last time, i.e. after 15 mins? Thanks
Yes 10 min from start.
May I know what is the dimension of your tray? Thanks!
Damn good and also easy.
So glad to hear 😊
Hi, do you use active or instant yeast
What is the optimum content of proteins in the flour you recommend for Banh Mi? Thank you so much. So nice to look at!
I’m not sure, but my bread flour is around 13 percent
Thanks for sharing the recipe. Would like to find out the following:
a) are the banh mi baked at the lowest shelf in the oven?
b) if (a) is yes, then i guess the the bowl of water is placed in any of the shelfs above the banh mi. is this correct?
c) if (a) is no, then at which shelf in the oven are the banh mi baked and the bowl of water placed?
I mostly baked at lowest or second lowest. Water is placed anywhere there is space.
Thank you 🙂