Bánh Mì Việt Nam - Vietnamese Baguette - Vỏ Giòn Tan - Ruột Xốp - Không Vĩ Nướng - Không Phụ Gia

Summary

In this detailed video tutorial, the creator shares their perfected recipe for making authentic Vietnamese Bánh Mì baguettes. With careful instructions on ingredient selection, dough preparation, and unique rising techniques, they ensure a crispy crust and airy crumb, even without a baguette pan. From the essential use of starter dough to tips for shaping and baking, viewers are guided through every step, with insights into the science behind the bread’s texture. By the end, anyone can create these light, flavorful baguettes with a satisfying crackle, perfect for making delicious Bánh Mì sandwiches.

Takeaways

• 😀 Ensure you use all-purpose flour with a protein content of 11.2% for the best Vietnamese baguettes.
• 😀 Instant yeast for sweet bread works faster than regular yeast, but both can be used for this recipe with great results.
• 😀 The starter dough is crucial for achieving a chewy interior in the baguettes, and it should rise for 8-10 hours.
• 😀 If you need the dough to rise longer, place it in the fridge for up to 24 hours before using it.
• 😀 If you prefer eggless baguettes, replace the egg with an additional 180g of water, but keep the ratio of egg and water at 190g.
• 😀 Knead the dough for at least 15 minutes to achieve the light and airy texture typical of Vietnamese baguettes.
• 😀 Use a towel-covered baking tray to shape the dough instead of a baguette pan, allowing the dough to rise evenly.
• 😀 Mist the baguettes with water multiple times during the baking process to create a thin, crispy crust.
• 😀 Scoring the dough is essential to prevent the baguettes from exploding during baking, and it also helps shape them.
• 😀 For a shinier crust, brush the finished baguettes with butter after baking for an authentic Vietnamese flavor.
• 😀 Allow the baguettes to cool for 15-30 minutes before cutting to ensure the best texture, with a crackly crust and soft, fluffy interior.

Q & A

What is the importance of the starter dough in making Vietnamese Bánh Mì?

The starter dough is crucial for achieving a chewy interior in the Bánh Mì, even though bread flour is not used. It helps the baguette maintain a light and airy texture, making it a key component of the recipe.

Why is it recommended to use flour with 11.2% protein content for this recipe?

Flour with 11.2% protein content is recommended because it is similar to all-purpose flour and provides the right balance for the texture of the dough. This protein level helps create a soft crumb while still allowing for a crisp exterior.

What is the difference between instant yeast for sweet bread and regular instant yeast?

Instant yeast for sweet bread works faster than regular instant yeast. However, the recipe in the video uses all-purpose yeast, which takes longer but still yields great results. The key is adjusting the rising times accordingly.

Can I substitute the egg with water in this recipe?

Yes, if you are allergic to eggs or prefer not to use them, you can substitute the egg with 180g of water. If you use the egg, the combined weight of the egg and water should be 190g.

What are the benefits of kneading the dough for a longer time in this recipe?

Kneading the dough for a longer time, about 15 minutes, helps develop the dough's structure, which is essential for creating a light and airy texture in the baguette. This longer kneading time distinguishes Bánh Mì from other breads.

Why is it necessary to let the dough rise for 75 minutes in the oven with boiling water?

Allowing the dough to rise for 75 minutes in the oven with a bowl of boiling water helps create a warm, moist environment, which speeds up the rising process and results in a better texture for the Bánh Mì.

How can I bake Vietnamese Bánh Mì without a baguette pan?

You can create a makeshift baguette pan by using two kitchen towels. Place them in a baking tray, flour them lightly, and shape the dough in between the folds. This will help keep the dough in shape while it rises and bakes.

What should I do if my dough is too sticky while shaping the baguettes?

If the dough is too sticky, dust your hands and the working surface with a thin layer of sifted flour. Avoid using too much flour, as this can affect the dough's texture. The dough should be soft but manageable.

How do I achieve the perfect crispy crust on my Bánh Mì?

To achieve a crispy crust, it's important to create steam in the oven by placing boiling water in a pan and misting the baguettes with water every few minutes during the baking process. This helps form a thin, crackly exterior.

Can I bake the Bánh Mì at a lower temperature than 240°C?

While the recipe recommends baking at 240°C (460°F) initially, it can be adjusted depending on your oven's characteristics. However, the high temperature is crucial to getting the desired crispy crust, so avoid lowering it too much.