Bánh
Mì

DOUGH PREPARATION

1. Measure flour into bowl with dough hook attachment

NOTE: or large bowl to hand mix

2. Add instant dry yeast

NOTE: if using dry active yeast bloom beforehand

3. Add salt, vitamin C, dough improver and sugar.

TIP: If you are in a cold climate, put the oven on so you can create a warm environment for the dough to rise.

4. Have your 41oC / 106oF water, melted butter and room temperature egg ready to add.

NOTE: it is important to have the warmed ingredients above to be at the correct temperature. If the temperature is too hot this can kill the yeast and prevent rising.

DOUGH MIXING

1. Lightly mix the dry ingredients.

2. Add the wet ingredients then immediately begin mixing slowly to combine.

NOTE: if you start fast the ingredients may puff out on the mixing bowl.

3. Once you see the dough become shaggy turn mixer up to high speed for 6 minutes.

NOTE: once the dough forms a solid ball you may need to sturdy the mixer as the uneven mixing may case the machine to move.

4. Check the consistency at the 6-minute mark, it is possible the dough will tear. It is not ready, mix on high for another 4 minutes.

5. If you aren’t holding your mixer down, you can lightly oil a bowl with vegetable oil or wipe with melted butter ready to receive the dough.

6. Check the dough once again, the dough should have some elasticity to it now and should not tear so easily.

7. Retrieve the dough ball and any large dough smears on the bowl and continue to turn in on itself and pinch it closed like a big dumpling.

8. Place seam down into the oiled bowl, cover with either a damp (fresh) kitchen cloth or cling film and place in your warm space for approximately 1 hr or when the dough has doubled in size.

NOTE: every environment is different so keep a watchful eye on your dough. Over proofing will cause the yeast to consume the sugar and when cooking will result in flat bread. (still edible but flat and no good for bánh mì)

While the 1st dough rise is fermenting prep your bench to shape for your second rise on the baguette trays.

9. Splash a little vegetable oil on your bench and with some paper towel create an oiled space large enough to receive your dough.

10. Also, with the paper towel wipe over the baguette trays ready to receive the slugs of dough.

BAGUETTE FORMATION

Preparation for 2nd rise

1. Retrieve the risen dough from the warm environment and turn out your dough onto the oiled bench and cut into 8 equal pieces like a pizza.

NOTE: you now need to prepare a steamy environment for your dough to rise for the 2nd time. Place an heatproof vessel into the oven and fill with freshly boiled water and close the oven door to trap in the steam.

2. Ensure you have enough room on your bench to hold the dough segment by the wider edge and slap it down onto the bench to stretch out the length of the dough to 30 to 40 centimetres.

NOTE: you may need to repeat this twice to stretch the dough enough. If you don’t want the theatrics, you can use a rolling pin.

3. Begin to roll/ curl the dough from the narrow part with two hands/ fingers pinching/ pressing down onto the bench each turn until you reach the final inch of dough at the wide end.

4. Feather out the dough to expose some moisture, this will assist in sealing the dough slug.

5. With your pinky fingers and sides of your hands resting on the edge of the slug roll back and forth a few times for create the signature bánh mì shape. Large in the centre with tapered edges.

6. Once happy with the slug place onto the baguette tray allowing enough room to expand 4 times the size.

7. When you have created all your slugs, spray water with a fine spray mister to ensure the exterior of the slugs remain moist.

8. Return to the warm environment for 60 minutes.

NOTE: at the 30-minute mark spray with the fine mist and possibly top up the vessel with boiling water to keep the environment moist.

9. At the end of the 60 minutes rise your slugs would have quadrupled in size, remove from the oven and place on the bench.

NOTE: now turn your oven on and up to 240oC / 465oF and if your oven permits on the non-fanned forced setting. Having the fanned forced option on removes the moisture, at this stage you want to prevent the exterior of the bánh mì from drying/  hardening too soon.

10. Place the baguette trays and bánh mì into the oven on the middle rack, spraying some water before closing the oven and baking for 10 minutes.

11. After 10 minutes adjust the oven setting to fanned forced, remove the water tray and spritz with water one last time.

12. Close the oven and cook until a deep golden brown, this can take 6 to 10 minutes.

NOTE: keep a close eye on the bánh mì rolls as they can turn from brown to burnt in a moment.

13. Once done, remove the bánh mì rolls from the oven and allow to cool for a few minutes before removing from the baguette trays and placing on a wire rack to cool completely before consuming.

NOTE: cutting into any fresh cooked bread too soon can cause the interior to become gummy and dense.

bánh mì

SANDWICH PREPARATION

The below bánh mì is a traditional southern Ho Chi Minh style sandwich. You are able to add what your heart desires. Have all your condiments, meats, fresh vegetables and herbs cut, washed and ready to go so you don’t waste any time.

In order of Sliver & Bites assembly

Spicy Mayonnaise*1

Pâté*2

Thinly sliced cucumber

Slices of jalapeño or chillies

Pickled carrot and daikon

Chả Lụa

Coriander (with stems)

Splash of Maggi seasoning

Pork floss

*1 Store bought or click here to create your own

*2 I have tried a few pâtés here in Perth Western Australia and the closest in taste was Don latvian style liverwurst. The French pâtés were not tasty enough.

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