Ban mi - Vietnamese baguette

Category: Yeast bread
Kitchen: vietnamese
Ban mi - Vietnamese baguette

Ingredients

Dry yeast) 4.5 gr.
Warm water) 180 ml.
Flour psh. bread. Sun 260 g
Salt 6 gr.
Sugar (optional) 12 gr.

Cooking method

  • Ban mi - Vietnamese baguette
  • Ban mi is Vietnamese bread that is used to prepare the eponymous Vietnamese fast food.
  • In fact, this is a French baguette only he .... Vietnamese
  • 1. In a bowl, combine water and yeast. Sugar can be added for faster activation. Mix everything well.
  • Add half the flour and mix everything thoroughly until a semi-liquid dough, like for pancakes.
  • Cover the bowl and leave in a warm place for 2 hours (oven with light bulb). Until bubbles appear over the entire surface.
  • Ban mi - Vietnamese baguette
  • 2. Add salt, remaining flour, mix. Put on the table and knead until smooth dough, until it does not stick off the hands and table.
  • The dough is sticky, it will take about 10 minutes to knead.
  • Roll into a ball, put in a bowl, cover and place in a warm place (oven with a light bulb) until it doubles in size, for 1 hour.
  • Ban mi - Vietnamese baguette
  • 3. Sprinkle flour on the table, lightly.
  • Remove the dough from the bowl, being careful not to force air out.
  • *Divide into 2 or 3 equal portions of approximately 215 or 140 grams, respectively.
  • Turn each part inward, roll it into a ball, cover with a towel and leave to rest for 10 minutes.
  • **Then flatten each part into a rectangle. Fold the dough into a roll on the wide side, not tight. Pinch the seam.
  • And with light movements, roll the dough so that the workpiece has sharp ends. You don't need to crush the dough too much.
  • Place on baking paper, cover with a damp towel and leave to rest for 1 hour.
  • Ban mi - Vietnamese baguetteBan mi - Vietnamese baguetteBan mi - Vietnamese baguette
  • 4. Place a container for water on the bottom of the oven.
  • ***Preheat the oven with the baking sheet 15 minutes before planting the bread! up to 230 degrees.
  • Before baking, make longitudinal cuts at an angle of 45 degrees (I made two cuts out of habit, but in the original one long cut is made along, slightly to the side). Remove the preheated baking sheet, drag the paper with the dough onto it.
  • Ban mi - Vietnamese baguette
  • Sprinkle the dough and oven with water, pour boiling water into a container for water and place the baguettes in the oven.
  • 5. Bake for 20-25 minutes at 230 degrees with steam until golden brown.
  • After the first 8-9 minutes, pull out the baking sheet, sprinkle the baguettes well with water, put the baking sheet in the oven on the other side (optional).
  • 6. Cool on a wire rack for 20 minutes.
  • Done, you can make an incision on the side, remove the pulp and fill the baguette with the filling.
  • Ban mi - Vietnamese baguette
  • Bon Appetit!

The dish is designed for

2 or 3 baguettes

Time for preparing:

4.5 hours.

Cooking program:

Oven

Note

*For sandwiches, buns are, of course, more familiar to us and the best are short mini baguettes, the size of a hot dog bun. But these long ones are also used to make big Vietnamese sandwiches.
**The dough is usually stretched into a rectangle like this. The dough is not flattened or rolled out, but take a ball of dough by the edge with your fingers and slap it on the table three times. The dough stretches under its own weight and at the same time remains airy. Then they are slightly straightened making a rectangle of the desired width and rolled into a roll without pressing the dough too hard.
***If you have a stone, then, accordingly, you should start heating it an hour before baking. In this case, just use a spatula to plant the baguette paper on the stone.

Svetlenki
Vladimir, you have got very beautiful baguettes

Quote: Trinitron
** Stretch the dough into a rectangle usually like this. the dough is not flattened or rolled out, but take a ball of dough by the edge with your fingers and slap it on the table three times. The dough stretches under its own weight and at the same time remains airy. Then it is slightly straightened making a rectangle of the desired width and rolled into a roll without pressing the dough too hard.

Sooooo interesting.I'll go try YouTube, maybe show how Vietnamese slap dough on the table

As I understand it, not crushing and disturbing the dough much, thus trying to keep large pores in the baguette during molding ...
Trinitron
Quote: Svetlenki
As far as I understand, not crushing and disturbing the dough much, thus trying to keep large pores in the baguette during molding ...
Well, I, too, just and understood .. On this they focused attention that it is not necessary to crush it too much.
Quote: Svetlenki
very beautiful baguettes turned out
Thank you nice
Bridge
I also liked the baguettes. They attract attention with their unusual appearance.
Zhannptica
Well, I thought that only I love exclusively crusts, and then the whole Vietnam joined in))
Interesting thanks
Helen
Quote: Zhannptica
I thought that only I love exclusively crusts
I can't refuse crusts, cut off freshly baked bread ... and with milk !!! and then the weight is added for some reason ..
Trinitron
Quote: Zhannptica
Well, I thought that only I love exclusively crusts
So the crust is the most delicious))))



Added on Friday 16 Sep 2016 08:44 AM

Quote: Helen
I can't refuse crusts, cut off freshly baked bread ... and with milk !!!
Likewise .. And since my bread is usually ready for the night ...
Helen
Quote: Trinitron
And since my bread is usually ready for the night.
and smart ...
Innushka
Trinitron, you have golden hands and a huge love for bread!) BRAVO !!!)
Trinitron
Innushka Thank you )))))
SvetaI
Vladimir, thanks to you, we have selected an excellent collection of fast food breads from different countries.
And I haven't baked baguettes for a long time, I'll bake this one tomorrow.
A little confusing is the amount of yeast, twice as much as usual, and also a dough ... This is not a typo, no?
Trinitron
Quote: SvetaI
collection of fast food breads from different countries
Sinful, I love fast food ..
Quote: SvetaI
A little confused by the amount of yeast, twice as much as usual, and also a dough ... This is not a typo, no?
4 grams? No .. unfortunately not a typo .. This, by the way, is not uncommon in fast food ..... This recipe had 1.5 tsp active dry yeast. And this is 4.6 grams. This is how they are
SvetaI
So there will be a crust outside and only holes inside. So that, therefore, pick out less and shove more filling.
Trinitron
Quote: SvetaI
So that, therefore, pick out less and shove more filling
Exactly !!! Although I do not understand why the pulp is removed, I tried it, and it is already perfectly rammed.
Vinokurova
Trinitron, and you do not know the recipe for the dough from the Stolle bakery for an hour ?.
asked because I agree with
Quote: Innushka

Trinitron, you have golden hands and a huge love for bread!) BRAVO !!!)
Trinitron
Quote: Vinokurova
Don't you know the recipe for dough from the Stolle bakery?
Unfortunately I don’t know, and to my shame I didn’t even try.
I usually make "Khrushchev" dough for pies and pies .. But I'll have to find out))))
Mikhaska
Quote: Trinitron
will need to find out))))
They say that bakers from Stolle give a subscription not to disclose the recipe for the dough.
Trinitron
Quote: Mikhaska
They say that bakers from Stolle give a subscription not to disclose the recipe for the dough.
Yeah .. the Subway network also somehow sinned with this ... but years passed and the dough recipe leaked. McDonald's also hid their "Secret" sauce for a long time, there it is in my fridge, I did it yesterday
And, maybe not now, but over time this one will fall into our tenacious paws. The network is new .. It's not time yet
Ledka
Trinitron, and can you write a recipe for the secret sauce from McDonald's? Thank you. Although fast food is harmful, I really like the sauce in Big Tasty.
Mikhaska
Quote: Ledka
can you write a recipe for the secret sauce from McDonald's?
Yes Yes Yes! We ask you very much!Ban mi - Vietnamese baguette
Trinitron
Quote: Ledka
Can you write a recipe for the secret sauce from McDonald's?
Yes please .. Business then .. The only thing that used to be difficult to find granular onions. Now you can order in the internet.


Yellow mustard - 1 tbsp l. Do not confuse with the usual because there will be tin))) Heinz releases this, by the way.
Ground sweet paprika - 1 tbsp. l
Granulated onions - 2 tsp.
Granulated garlic - 1/4 tsp
White vinegar - 1 tbsp. l
Sugar - 1 tbsp. l.
Salt - 1/4 tsp.

Pickled cucumbers - 60 gr.
Mayonnaise - 240g.

(minor edit)
Salt and sugar should be moistened with vinegar and all this porridge added to a mixture of onions, paprika, garlic and mustard. Stir all this into a homogeneous paste until the sugar is completely dispersed and then add mayonnaise and chopped cucumbers and mix everything.

Refrigerate for 2 hours. In a sealed container.
The sauce is suitable for 5 days.

Well, something like this .. Nothing special.
By the way .. Not to be confused with the "Special" sauce of the same McDonald's .. The one for Big Mac and fillet about fish. I also have his recipe .. But in general it's not a secret
Vinokurova
Quote: Mikhaska
bakers from Stolle give a subscription not to disclose the recipe for the dough.
oh I also read about it)))



Posted on Friday 16 Sep 2016 02:23 PM

Quote: Trinitron
Yes please
thanks a lot ...


Posted on Friday 16 Sep 2016 02:28 PM

Quote: Trinitron
Yellow mustard - 1 tbsp l.
is it powder or ready-made ?. sorry gray, not in the know)))
Trinitron
Quote: Vinokurova
is it powder or finished?
No .. Ready .. She is so weak .. and really yellow .. Not like Russian. I think since Mac used Heinz's ketchups, he bought mustard from them ... I don't know, I have another one .. But it seems to be similar to the original))))
Mikhaska
Vladimir! Or maybe put the sauce in a separate recipe?
It would just be great ...
AND Ban mi - Vietnamese baguettewhat have you shared!
Ledka
Vladimir, thank you!
Trinitron
Quote: Mikhaska
Or maybe put the sauce in a separate recipe?
Maybe, but definitely not today))) I'll think about it .. Maybe someone will do it earlier and put it out .. I do not mind
Mikhaska
Quote: Trinitron
maybe someone will do it earlier and put it out .. I do not mind
Nooo ... So nzzzyaaaaaa. It's not comme il faut.
Trinitron
Mikhaska, Comil'fo, comme il faut ..)))
Fifanya
Thank you, I will definitely do
julia_bb
Vladimir, great recipe for baguettes and sauce, thanks!
I didn't understand from the sauce what to dissolve sugar and salt in, and when to add vinegar?
Quote: Trinitron
IN vinegar dissolve sugar and salt. Mix together the paprika, onion, garlic and mustard. Add to vinegar.
Trinitron
Quote: julia_bb
I didn't understand from the sauce what to dissolve sugar and salt in, and when to add vinegar?
I probably just wrote it clumsily. It happens to me, I write one thing and think about another.

Of course, everything will not dissolve in vinegar, it just gets wet .. Salt and sugar should be moistened with vinegar and all this porridge should be added to a mixture of onions, paprika, garlic and mustard. Stir all this into a homogeneous paste until the sugar is completely dispersed and then add mayonnaise and cucumbers. And stir everything again. Here ..)

I can share another recipe for the "Special" sauce from the same establishment. For Big Macs ... But I haven't done it yet due to the lack of dried horseradish.

Kestrel
Trinitron, do a good deed to the people, dress up McDonald's sauces with recipes !!! Really needed !!!
The baguettes are fabulous! I quietly dream in a corner someday to come closer to such results

In general, great respect to you for sharing the best practices for adapting fast food recipes to home conditions, because you can't get away from this in your life, so at least you will please your loved ones, especially children who are greedy for it (and I have five of them, though 2 younger ones are still small) more, I think, high-quality home performance
Yaroslav
Beautiful baguette. Interesting topic. I would also like to know more about sauces.
Svetlenki
Vladimir, I join the request for sauces in a separate recipe. Our children will be very grateful to you

Innushka
Trinitron, I also wish to learn more about sauces!): mail1: waiting))))
Trinitron
A little later .. Unfortunately, I have to drop out of normal life for several days ... And again .. Too much honor to call it sauces and make separate topics ...
This is just a mixture of ready-made ingredients in the right proportion. You do not need to cook, heat in a water bath or fry .. Fast food zhezh I'll be back, I'll try to do it.
Mikhaska
Quote: Trinitron
A little bit later..
Well, it doesn't matter.
We are not proud people: they will kick us out - we will come back.
So, we will expect your confluence back.
Svetlenki
Quote: Mikhaska
We are not proud people: they will kick us out - we will come back.

Aha ... from the series "You them at the door, they are at the window"
Tumanchik
Good day, Vladimir. Hell on the weekend Ban mi. It turned out great. Delicious. The crust is crispy, the crumb was going. I didn't leave the recipe. Everything is good. Current is my oven ... Well, she doesn't want to bake baguettes. The crust is light all the same, although it is crispy and tasty. But I will strive.
Trinitron
Quote: Tumanchik
Toka my oven
Is there convection? It's just that if they have not turned yellow, you can turn on the airflow five to seven minutes before the end of baking without removing the tray with water .. They should immediately turn yellow, or even burn. ))) .. And so the upper-lower heating and in the middle of the oven.
Tumanchik
Quote: Trinitron

Is there convection? It's just that if they have not turned yellow, you can turn on the airflow five to seven minutes before the end of baking without removing the tray with water .. They should immediately turn yellow, or even burn. ))) .. And so the top-bottom heating and in the middle of the oven.
yes .. yes ... yes ... no convection. gas Hephaestus without bells and whistles.
Trinitron
Quote: Tumanchik
gas Hephaestus without bells and whistles
And then you can simply remove the water five six minutes before the end.
Tumanchik
Quote: Trinitron

And then you can simply remove the water five six minutes before the end.
but I'm wondering. how does water behave in your oven? is it boiling or not? I just stand in a bowl without moving.
Trinitron
Quote: Tumanchik

but I'm wondering. how does water behave in your oven? is it boiling or not? I just stand in a bowl without moving.
Well, in general, it should boil., At least a little .. Some warm up the pallet and pour cold water into it right after planting and close it. Like in a bathhouse .. I prefer to just pour boiling water from a kettle .. no need to warm up, it immediately boils .. Well, in addition, from a spray bottle, five times into the oven and close it.
Tumanchik
Quote: Trinitron

Well, in general, it should boil., At least a little .. Some warm up the pallet and pour cold water into it right after planting and close it. Like in a bathhouse .. I prefer to just pour boiling water from a kettle .. no need to warm up, it immediately boils .. Well, in addition, from a spray bottle, five times into the oven and close it.
I need to try the ice
SvetaI
Trinitron, accept my report as well. These are the ones I got from a double portion.
Ban mi - Vietnamese baguette
They are also pale, but I'm not worried about this - they contain neither fat nor sugar, where the color can come from, except to slip it right under the grill.
I baked on a stone with steam.
The result is classic baguettes, with a crispy crust and fluffy crumb, quite French in taste. Apparently, national characteristics should be manifested in the filling. But we didn't get to the filling, we ate it like that.
In general, if you are reluctant to mess around with a long dough, this recipe is quite a worthy alternative.
Thank you!
Zhannptica
Quote: Tumanchik

I need to try the ice
Irin, and I only bake with ice and bake, it is very convenient, just warm up the old custard at the bottom of the oven so that you don't feel sorry for it. May skew slightly from temperature changes)
Ice gives a lot of steam and does not melt very quickly. Just for 10 minutes, 5 cubes are enough
Tumanchik
Quote: Zhannptica

Irin, and I only bake with ice and bake, it is very convenient, just warm up the old custard at the bottom of the oven so that you don't feel sorry for it. May skew slightly from temperature changes)
Ice gives a lot of steam and does not melt very quickly. Just for 10 minutes, 5 cubes are enough
do you have gas without convection? is the temperature set? come on in more detail! yesterday baked panini. everything is super! but no tanned crust. pouring cold water onto a baking sheet. just zip! and then nothing. the crust is delicious! crispy and thin! but bright.
julia_bb
Quote: Trinitron
Of course, everything will not dissolve in vinegar, it just gets wet .. Salt and sugar should be moistened with vinegar and all this porridge should be added to a mixture of onions, paprika, garlic and mustard. Stir all this into a homogeneous paste until the sugar is completely dispersed and then add mayonnaise and cucumbers. And stir everything again. Here ..)
Now it is clear, we are waiting for another sauce recipe
Chef
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