The Best Vietnamese Baguette Recipe and Video for Banh Mi. #howto #vietnamesefood #banhmi

welcome to cooking with Chef Tuan and today we are going to revisit a recipe that I did earlier in the year about the Vietnamese baguette now this is a great recipe to have not just for a Vietnamese sandwich but any sandwich altogether now this bread is very easy to make it only has a few ingredients salt sugar yeast water and bread flour now my water is about a hundred and five degrees I'm adding the sugar and the yeast and it gives something for the yeast to eat now wait for a few minutes and you're gonna see your yeast bloom just like that that's one of the coolest things that you'll see that shows that your yeast is alive and per usual all the ingredients will be listed in the description box down below now I'm just adding all the ingredients to a food processor you can do this in a stand mixer if you want and after about the first 30 seconds I like to stop the food processor and scrape down the sides of the bowl to make sure everything is evenly incorporated and if you are making this with the food processor you want to stop it every 3040 seconds or so and check the temperature of the dough you do not want this thing to get too hot because it'll kill your yeast so I pulsed this dough accumulatively around three to four minutes total until it's nice and soft and elastic and you can see the dough is pretty smooth I'm just taking it out here and just meeting it and making it into a nice smooth ball then after we're gonna take a bowl and spray it with some oil and then we're gonna put our lovely dough ball in there and also spray the top of the dough ball with some oil so funky skin doesn't form then we'll put a cloth in it and put it in the oven for about an hour hour and a half now I put a pot of boiling water inside my oven to create a really nice humid atmosphere and environment for my dough to rise now I like to portion the dough balls into a hundred and fifty gram portions that gives a nice solid eight-inch roll but then again you can portion it to any size you want but I find 150 gives really nice manageable sandwich sizes and as you can see this dough is not sticky it's very light and soft and supple and it's easy to work with so all you have to do is just pick up your dough balls tuck the bottoms in just like this put it on your work surface and then just roll it around until it forms a nice tight ball just like this now all you have to do is just do this for the rest of them and let them sit on your counter for about ten minutes just to relax the gluten and then to shape this all you gotta do is flatten out the dough a little bit and just give it a couple whacks on the table until you see a triangular shape just like this and now when you're rolling them down keep the center of the dough as you can see nice and bulbous you're only working the end now roll it down till you see a seam and you're gonna pinch the seams closed and then roll it on top of each other like this and then with your hands with the palm of your hands just angle the edges I'll show you again so you slap the dough a couple of times pull it out like a triangle and just roll it down seal the seams and then with the palm of your hands just taper the edges to get a nice loooong like kind of a torpedo shape now just do this for the rest of the dough's and then when you're done place it onto a baguette pen if you don't have a baguette pen you can use a lightly greased sheet tray or sheet tray with parchment paper now this is gonna go for another resting period this is a perfect time to pre-heat your oven to 475 degrees I also put a cake pan filled with water on the floor of my oven to create a nice steamy wet environment for the baguettes now after about 30-40 minutes that these beggars have rested I scored the baguettes and then I sprayed them with water as you can see in there I have a pan of water going on and sliding in the baguettes this will bake for 12 minutes with the water and then after 12 minutes you're gonna remove the water pen and let them go for another 10 11 minutes in dry heat to get the color that beautiful dark golden brown car now these will go into the oven for another 10 11 minutes on dry heat now after about 22 minutes a total baking time this is the result beautiful crispy light fluffy baguettes that can be used for a bun me or any sandwich you want guys thanks so much for watching I really appreciate everything please like and subscribe and as always peace

Channel: Cooking with Chef Tuan

Views: 23,799

Keywords: how to make the best Vietnamese baguette, how to make the best baguette for banh mi, how to make banh mi bread, how to make banh mi baguette, banh mi baguette, how to make Vietnamese baguette, how to make vietnamese bread, vietnamese baguette

Id: NDudQazrvb0

Length: 4min 58sec (298 seconds)

Published: Wed Mar 11 2020