Recently, 2 videos of my Vietnamese baguette (Banh mi) making tutorial have received a lot of attention from viewers. The way to make banh mi is difficult, but it will become easy if we know the basic principles. The recipe I share in this video is the one I find simple, it does not take too much time but produces a thin crust, very spongy inside. Based on the quick banh mi recipe that I shared, applying the proven dough method that I have learned from youtuber Apron, helping me shorten the incubation time of the dough (in my first bread recipe), help the dough still expand, the inside is very spongy. In the video, I also share 2 incubating methods and 2 baking methods with different temperatures so you can see the difference of each method.

I share how to make Ha Phong baguette sticks. If you want to make normal Banh mi, then divide the dough into 6 parts (138gr/part). Baking time from 17-20 minutes, temperature 230°C/446°F. Note that you should not open the oven door for the first 10 minutes. How to create the shape you can watch this video:    • Bánh Mì Việt Nam - Vietnamese Baguett...  

Let’s start making banh mi with me!

Ingredienents:

* Preheat to 250*C / 482*F and Bake at 230*C / 446*F for 12 - 15 minutes

- Proven dough
1 tsp = 4g sugar
4 tbsp = 60g whole milk
2/3 tsp = 2g instant yeast
50g bread flour

- Main dough
450g bread flour
1 tsp = 4g salt
1 tsp = 4g sugar
1,5 tsp = 4g instant yeast

1 egg + water = 250g
1 tbsp = 12g vegetable oil
1 tbsp = 15g fresh lime juice

Enjoy the recipe!

#diemnauy #banhmi #vietnamesebanhmi