Vietnamese baguette

Vietnamese baguette

Bánh mỳ

By
From
Real Vietnamese Cooking
Makes
6 rolls
Photographer
Michael Fountoulakis

The French claim that the term 'banh my' is derived from 'pain de mie', both being sandwich loaves with soft centres. However, the rice flour gives the Vietnamese version of the French baguette its distinct thin, flaky crust.

Ingredients

Quantity Ingredient
375g plain flour
60g rice flour
2 teaspoons sugar
2 teaspoons salt
340ml lukewarm water
2 teaspoons dried yeast

Method

  1. Sift the flours, sugar and salt into a bowl and make a well in the centre. Whisk together the water and yeast, then pour the mixture into the well. Start in the centre of the well and incorporate the wet and dry ingredients with your hand. Move your hand in increasingly larger circles, slowly bringing the ingredients together.
  2. Place the dough on a lightly floured work surface. Knead by stretching the dough away from you, then winding it back, rotating the dough as you go. Continue with this motion for about 8-10 minutes. You should end up with a smooth, elastic dough.
  3. Place the dough in a bowl, cover with a damp cloth and leave in a warm, draught-free spot for about 1 hour, or until doubled in size.
  4. Divide the dough into six equal portions. Roll each piece into a log shape and place on a sheet of baking paper. Leave in a warm spot to prove a second time, for 30-40 minutes.
  5. Meanwhile, heat the wen to 220°C and preheat a baking tray in the oven.
  6. Test to see if the rolls are ready by lightly pressing the sides to form a dimple. If the dimple slowly fills out, the dough is ready. Using a sharp knife, score the bread from end to end, in one long line, but not too deep.
  7. Slide the rolls, still on the baking paper, onto the preheated tray and into the oven. Have a small bowl of water at the ready and flick water into the oven before shutting the door. Bake the bread for 20 minutes, flicking water into the own three more times for a crispy crust.
  8. Slide the rolls off the tray and finish by baking them directly on the oven racks for an additional 5 minutes.
  9. To test if they are cooked, tap the base of the rolls - you should hear a hollow sound.
  10. Remove from the oven and cool on a wire rack.
  11. These baguettes are best enjoyed soon after making.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again