A few years ago I decided I really wanted to learn how to bake Bánh Mì bread. I grew up eating Bánh Mì all my life and but during a trip to Vietnam in high school, I noticed that the Bánh Mì bread was so much lighter, and so much crispier. I tried so many different recipes and but during my research, I realized that the resources on how Bánh Mì actually works is really limited. I’ve been working on this recipe for a few years now, and I finally feel like I have enough knowledge to share. Thank you all and I hope you enjoy the video!

Bánh Mì Bread Recipe with Egg as a Dough Improver

Makes 6 Bánh Mì (125g unbaked)

Ingredients:
450g Bread Flour https://amzn.to/3zfhQ9e
260g Water
1 Whole Egg (50g) https://amzn.to/3LZaPkH
8g Instant Yeast https://amzn.to/3JSrUtU
2g Salt https://amzn.to/40EMIf6
2g Sugar https://amzn.to/3JWGsIO
1g Ascorbic Acid https://amzn.to/40q71wY
Vegetable Oil (as needed) https://amzn.to/42LKInd

Equipment:
Lava Rocks https://amzn.to/3omHgj9
Stand Mixer https://amzn.to/3JV5cRB
Kitchen Scale https://amzn.to/3KdNTNe
Precision Scale https://amzn.to/3FZPofq
Baguette Pans https://amzn.to/40rHS5a
Rolling Pin https://amzn.to/3lMOSKM
Plastic Dough Scraper https://amzn.to/40DlKV4
Spray Bottle https://amzn.to/3lL4AX0
Lame https://amzn.to/3nnrCDv
Razor Blades https://amzn.to/3zbK1pI

Instructions:
In a mixing bowl, add egg, water, yeast, sugar, salt and ascorbic acid. Add in flour and combine.

In a stand mixer, mix on low speed for 7 minutes. Then 3 minutes on high speed. Continue mixing until gluten is fully developed. (Total mixing times will vary depending on mixer).

Lightly oil work surface. Remove dough from bowl. Slap and fold the dough 4-6 times and form a ball. Cover and let rest for 20 minutes.

Divide the dough into six 120g portions. Roll into small balls. Cover and let rest for 20 minutes.

Shape each using the method demonstrated in the video. Place the shaped dough onto a lightly oiled baguette pan.

Proof in the oven with the light on and a pot of warm water for 60 minutes. Spray with water every 15 minutes.

Remove from the oven and proof on a countertop for 30 additional minutes. Meanwhile, preheat the oven to Bake 450F (no fan, bottom only if possible) with 2 trays, one with lava rocks.

Once the dough has grown 2.5 to 3 times in size, and the oven has preheated bowl a pot of water. Score the loaves with a lame or razor. Immediately spray with water after scoring.

Place the baguette pans with the dough into the oven. Immediately pour boiling water onto lava rocks and secondary tray.

Bake for 8 minutes without opening the door.

Open the door to release any leftover steam, and bake 7-8 minutes depending on desired color.

Remove the Bánh Mì from the oven and let cool. Cracks should form after 5-10 minutes.

Enjoy!

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