The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vietnamese Baguettes

jak123's picture
jak123

Vietnamese Baguettes

Hi all, I am looking for a recipe for a vietnamese baguette. Here are the characteristics i am looking for:

 

Thin, shiny crust, that cracks into thousands of pieces when bitten into....

Soft, billowy, pillowy inside....

 

Any assistance would be greatly appreciated.

lazybaker's picture
lazybaker

I got this translation posted on someone's blog in the comment section about Vietnamese baguettes. It was a translation based on a Vietnamese cooking show posted up on youtube.  Copy and pasted:

Vietnamese banh mi:

http://www.youtube.com/watch?v=N_Mft9aehXA

1 kg flour (He used bread flour, but I think all-purpose will work…guess what, no rice flour)
10g yeast
6g salt (He did say about half the yeast amount)
3 cups water (But you have to adjust the water to get the right consistency. He did mentioned that when he makes it with his commercial mixer, the dough comes together and that is when he knows it has the right consistency. Uyen was using a mixing attachment instead of a dough hook. It was obvious she didn’t know what she was doing. You never turn a stand mixer on high when mixing dough.)

rest dough for 10-15 mins
divide dough into 100g each and rest 5 mins

form into loaf (see video, he showed you how to make two version. for the long and thin loaf, he forms the short version and let the dough rest for 5 mins before elongating)

let formed dough rise for 45-60mins at ambient room temperature. longer for cold climate and shorter if you have a proof oven.

300 degrees for 20-25mins or until golden brown. they mentioned that a convection oven is what is used at the bakery. in term of water mist, he said to use it if the formed dough looks dry or you can mist it during the baking. 

 

----

I'm suspicious about the baking temperature because it seems too low. I would start at 350 F. I haven't tried the recipe. It's interesting how he shapes the bread because it's a several slap, fold, and roll method. 

cactus.john's picture
cactus.john

the 300 degrees would be C not F. Arount 550 F

EvillyChic's picture
EvillyChic

Hi,

There is a Banh Mi recipe that I have been working with for quite some time already. It has shown stable success: Super airy loaves with crispy crust and moist little white crumb. Of course not as super as the store bought Banh Mi, anyhow, the best I can reproduce at homemade level.

Here is the recipe:

  • 160ml lukewarm water (around 35 degree Celsius)
  • 6g fresh yeast
  • 230g bread flour
  • 20g finely grounded rye flour
  • 20g sugar
  • 4g salt
  • 20g odorless oil such as sunflower or canola (or a mixture of 10g melted butter – 10g oil)
  • ½ vitamin C tablet (100mg acid ascorbic per tablet)

Detail about the instruction (which is too long to exlain and retype here) can be found here in my blog post: http://simplyafoodblog.wordpress.com/2012/04/28/adventure-to-the-mysterious-banh-mi-land-episode-22/ or here in one thread of my in TFL: http://www.thefreshloaf.com/node/28474/recreation-mysterious-b%C3%A1nh-m%C3%AC-baguette

If you are interested, kindly follow on the link. This is not spam in any way, I have spend a lot of time and effort on my posts.

For some reasons, maybe because I am a new member, I cannot put any picture into my post, so no picture for testimotial.

Anyhow, I have had great results with this recipe for quite some times already, and I am a Vietnamese. :) So, good luck with Banh Mi.

Rose,