Breads (Yeast) - Buns/Rolls
Vietnamese Baguette (Banh Mi)
July 18, 2017
| Recipe by Bake with Paws
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As I promised, here’s the Banh Mi recipe using instant yeast. It achieves the ideal blend of a thin, crispy crust and a soft, fluffy interior texture.
It’s fascinating to watch the crust crack as the Banh Mi cools down.
I don't have acid ascorbic so I just used lemon juice instead. The ascorbic acid in lemon juice suppose can help strengthen gluten, the protein network that gives bread its structure. A stronger gluten network can result in better rise and a more airy texture in the finished bread. However, if you have kneaded the dough thoroughly and it passes the windowpane test, then you may not necessarily need to add lemon juice for gluten development.
I encourage you to give it a try and share your experience with me! Happy baking!
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Vietnamese Baguette (Banh Mi)
Yields: 6 baguettes
INGREDIENTS:
Poolish Dough:
150g bread flour
150g water
1.5g instant dried yeast
Main Dough:
250g bread flour
All the poolish dough
3.1g (1 tsp) instant dried yeast
10g sugar
6.5g (1 1/4 teaspoons) salt
1 egg (50g), lightly beaten
45g cold water (Reserve 10g first, add in later if too dry. I used all 45g)
10g lemon juice
10g butter, room temperature or 10g vegetable oil
Utensils:
Baguette Tray (4 Wave, Slot Diameter 7.5 cm)
Lava rocks and a tray
METHOD:
- For the poolish dough:
- Mix all ingredients in a mixing bowl together until incorporated.
- Cover and let it prove for about 2 hours at the counter. My room temperature is about 28C - 29C. Then place into the refrigerator to chill overnight for about 8 hours - 16 hours. It should be bubbly at this stage.
- 30 minutes before using, take out the poolish dough from refrigerator to return to room temperature.
- Kneading:
- Put all ingredients (except butter) into a bowl of stand mixer.
- Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
- Knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until the dough come together, elastic and reach reasonable window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Round up the dough and cover the bowl. Let the dough rise in a warm place for about 60 minutes or until double in size.
- Shaping:
- Transfer the dough to a clean oiled surface then divide dough into 6 equal portions (about 113g each). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Cover with kitchen towel and rest for 10 minutes.
- Please refer to the diagram below or watch the video "How To Shape & Score Banh Mi".
- Place the banh mi dough onto the baguette tray. Spray some water to prevent the dough from drying.
- Final Proofing:
- Cover with a damp kitchen towel and let the banh mi rolls proof at a warm place for about 45 minutes or until the dough rise about doubled in size.
- Baking:
- Preheat oven with lava rocks in a tray at 200C (fan-forced) for 30 minutes before baking.
- Once the oven is ready, score the dough. Wet the blade with water or oil for easy scoring. Keep the blade at 45° angle, and slash across the dough lengthwise. I scored twice just to make sure it is deep enough.
- Spray water on the bread and bake immediately.
- Open the oven door, place the Banh Mi rolls (with the baguette tray).
- Pour 1 1/2 cup of hot water into the lava rocks.
- Spray some water inside the oven.
- Close the door immediately.
- Reduce temperature to 190C (fan-forced) and bake for about 10 minutes.
- Remove the lava rocks and release the steam.
- Increase temperature to 200C (fan-forced).
- Continue baking for another 10 - 12 minutes or until golden brown. I increased the temperature to 230C for the last 3 minutes. Rotate the bread if the oven heat is uneven.
- Once is ready, swift off the oven and remove Banh Mi from oven and let them cool on rack.
Notes:
Water
Please reserve some water and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid slowly until the right consistency. This is because each flour absorbs water and hydrates differently.
Lemon Juice
The ascorbic acid in lemon juice suppose can help strengthen gluten, the protein network that gives bread its structure. A stronger gluten network can result in better rise and a more airy texture in the finished bread. However, if you have kneaded the dough thoroughly and it passes the windowpane test, then you may not necessarily need to add lemon juice for gluten development.
The ascorbic acid in lemon juice suppose can help strengthen gluten, the protein network that gives bread its structure. A stronger gluten network can result in better rise and a more airy texture in the finished bread. However, if you have kneaded the dough thoroughly and it passes the windowpane test, then you may not necessarily need to add lemon juice for gluten development.
Lava Rocks
If lava rocks are not available, please use empty tray and pour hot water in it. However, lava rocks is more effective to create steam.
Poolish Dough
Main Dough
Shaping & Baking
GENERAL NOTES:
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- First Proofing:
- Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
- If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
- If it bounces back just a little, then the dough is ready to be punched down and shaping.
- Second Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.
BAKING TEMPERATURE & TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
Breads (Yeast) - Buns/Rolls,
Hi, thank you so much for this recipe! Can I use citric acid instead? Not sure if they are similar...
ReplyDeleteHi Sharon,
DeleteThank you for your question. Citric acid is different from ascorbic. Please see the below I found online:
"In short: Vitamin C is ascorbic acid. Citric acid is something else. Both Citric acid and ascorbic acid occur naturally in citrus fruits, leading to a confusion between the two. Citric acid is the "villain" behind the sour taste of lemons, and to a lesser extent, other citrus fruits"
Please omit the Vitamin C if you dont have at home.
Cheers and happy baking:)
Hi! You mentioned ½ Vit.C 500mg capsule... Do you mean that you used half of a capsule? Appreciate your clarification. 😊
ReplyDeleteHi, thank you for asking. Yes, I used half of a capsule.
DeleteCheers :)
At what speed number should the stand mixer be set to?
ReplyDeleteFor Kenwood Mixer I used 2.5 speed. For KitchenAid around 2.
DeleteCheers :)
Hello! Can I use instant yeast?
ReplyDeleteHi, you can. Actually I used instant dry yeast for the next few times.
ReplyDeleteCheers :)
can I know the measurement for instant yeast? can i substitute vitamin c with vinegar?
DeleteHi, Instant dry yeast and Instant yeast is the same thing. I used 1 1/2 tsp as per the above recipe. I think you can omit Vit C. I am not sure whether it work with vinegar.
DeleteCheers :)
Hi please post measurements in grams.
ReplyDeleteHi, thanks for reading this recipe. Please google search for conversion of teaspoon and tablespoon to gram.
DeleteCheers:)
Hi..this recipe no oil at all?
ReplyDeleteTried it, used kitchenaid no 2 knead almost 20 still very sticky? Any advise?
Hi, thanks for readin this recipe. There is no oil used in this recipe.
DeleteIt could be your dough is too wet. Please use less water in this case. Kindly read the general notes ya on the above recipe.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
Cheers :)
hi: there
ReplyDeletecan you do the video to load up in this page? step by step to see more clearly what you post out this recipe. have you try bake the bead without vitamin C, vinegar from some post or utube etc..... I wish the bread there's no vitamin C or vinegar additive. is there a possible thank you
Hi there, Thanks for reading this recipe. I wish I could do a video on this when I have time. The vitamin C I used is vitamin C supplement. You can bake without vitamin C. To be honest, the result is not much different.
DeleteCheers :)
Hi, I have 2 questions please: is it possible to use sourdough discard or active starter instead of commercial instant yeast? And if yes, how much would you substitute? My 2nd question is my baguette rises and tastes great but there is no crackling on the skin after cooling down. Can you share how to ensure crackling on the skin? Thank you so much.
ReplyDeleteHi, thank you for trying this recipe and your feedback.
DeleteI have another recipe using sourdough starter. Please search for Sourdough Banh Mi on the search box or you can find on the above Recipe Card.
Sorry, I cannot ensure you on the crackling as each oven behalf differently and also the lava stone you use maybe different from mine. Baking method shared above is what I did. What I knew is the sudden temperature change make the crust crack.
I hope this recipe.
Thank you and happy baking :)
What percentage of ascorbic acid can be used instead of lemon juice?
ReplyDeleteHi, thank you for your interest in this recipe. I never used ascorbic acid before. Hence, I can't answer you on this.
DeleteHowever, I google search and this is the result:
A very small amount is required. It is advised that 20mg – 30mg per 1kg of flour is enough. That is 0.02g – 0.03g.
https://www.chainbaker.com/vitamin-c/#:~:text=A%20very%20small%20amount%20is,is%200.02g%20%E2%80%93%200.03g.
I hope this help.
Cheers and happy baking :)