Bánh Mì Bread
Added by PeppySous71
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Ingredients
Portions
- bread flour 75 g
- canola oil 4.17 gor neutral flavored oil 4.17 g
- cooking spray, nonstick
- dry yeast 1.17 g
- Fresh lime juice 2.5 g
- salt, kosher 1.17 g
- sugar 2 g
- water, lukewarm 45 g
beat
⏱️ 1 min
divide
into 4 or 6 even portions
⏱️ 1 min
Spray
⏱️ 1 min
rest
⏱️ 15 min
form
pull edges toward center and pinch together to create tight balls, work in quick circular motions to form smooth balls
⏱️ 5 min
rest
⏱️ 15 min
flatten
deflate two-thirds of each ball with fingers, keeping remaining one-third airy and plump
⏱️ 2 min
roll
deflated side until evenly flat and fanned outward (10-12 inches wide, 1/8 inch thick), keeping inflated portion untouched
⏱️ 5 min
roll
starting with inflated portion, gently roll over itself to form baguette with tapered ends (8-10 inches long, 1.5 inches thick in middle), pinch seam closed
⏱️ 3 min
proof
until dough springs back slowly when pressed lightly
⏱️ 45 min
Prepare oven
place large baking dish on bottom rack and fill halfway with boiling water, adjust racks to upper-middle and lowest positions
🌡️ 246°C
beat
until sugar is dissolved
⏱️ 1 min
Score
one 1/4-inch deep slash along centerline of each loaf using bread lame at 30-degree angle, leaving 1/2-inch uncut at each end
⏱️ 2 min
Spray
surface of each loaf with water
⏱️ 1 min
bake
place loaves in oven, mist inside walls of oven with water
🌡️ 246°C ⏱️ 8 min
Rotate and bake
🌡️ 246°C ⏱️ 4 min
bake
until golden brown all over (6-8 minutes at 400°F)
🌡️ 204°C ⏱️ 7 min
bake
if bottoms not golden, flip loaves upside down and bake until bottoms are golden brown
🌡️ 204°C ⏱️ 3 min
cool
on wire rack for at least 15 minutes before serving
⏱️ 15 min
mix
on medium-low speed, slowly pour water mixture into flour mixture until shaggy dough forms
⏱️ 2 min
mix
on medium speed, scraping down bowl and dough hook as needed, until smooth and stretchy and clears sides of bowl but sticks to bottom
⏱️ 5 min
knead
by hand to form smooth round ball, about 30 seconds
⏱️ 1 min
proof
at warm room temperature (75°F/24°C) until doubled in size
⏱️ 1h 15m
Punch down
⏱️ 1 min
form
form into taut ball
⏱️ 1 min
rest
⏱️ 20 min
canola oil
4.17 g
neutral flavored oil
4.17 g
cooking spray, nonstick
flour mixture
water mixture
dough portions
steam tray
preheated oven
misted loaves
banh mi bread
bread flour
75 g
dry yeast
1.17 g
salt, kosher
1.17 g
water, lukewarm
45 g
Fresh lime juice
2.5 g
sugar
2 g
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