Vietnamese Baguette (Banh Mi)

Learn how to make authentic, crispy, and airy homemade Vietnamese baguettes, also known as Banh Mi. These baguettes feature an incredibly thin, crispy crust with a light and pillowy interior, making them the perfect base for savory sandwiches. Chef's tips: (1) Note on Water Amount: Although the video overlay at 00:47 displays 170ml, the creator corrected this to 140ml in the description. Be sure to use 140ml of water for the correct dough consistency. (2) Steam is Essential: Creating steam in the oven using hot water and spraying the dough with water before and during the initial bake is what gives the baguettes their characteristic thin, crispy crust. (3) Pinch Seams Securely: Ensure you pinch the seams and tapered ends of the dough very tightly when shaping, otherwise they may unravel during the oven spring. (4) This recipe is based on visual analysis from a silent video. Please refer to the original video for precise visual cues.

• Time: 120 min
• Servings: 4

Source: ChefChef

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