Authentic home cooking from Vietnam, with US measurements. 
Vietnamese Bánh Mì – Crispy, Fluffy Bread (No Additives, No Vitamin C)
The bread is baked in a small 50L oven. This is a simple way to make Vietnamese bánh mì using only basic ingredients, with no chemicals. I hope you succeed in making bánh mì with a crispy crust and fluffy inside, baked in a small oven. If you’re interested, there’s a video at https://youtu.be/2p0Wch9hPd4
Thank you and enjoy!
Vietnamese Bánh Mì – Crispy, Fluffy Bread (No Additives, No Vitamin C)
The bread is baked in a small 50L oven. This is a simple way to make Vietnamese bánh mì using only basic ingredients, with no chemicals. I hope you succeed in making bánh mì with a crispy crust and fluffy inside, baked in a small oven. If you’re interested, there’s a video at https://youtu.be/2p0Wch9hPd4
Thank you and enjoy!
Open in Cookpad AppSteps
- 1
Mix all of Ingredients A together. Cover and let rise for 8 hours or overnight.
- 2
Combine all of Ingredients B with Ingredients A. Knead for 20 minutes: use a stand mixer on speed 2/10 for 5 minutes, then speed 4/10 for 15 minutes.
- 3
Shape the dough into loaves.
- 4
Let the dough rise for 45 minutes or until doubled in size.
- 5
Spray water on the surface of the loaves and make a single lengthwise slash. Preheat the oven for 10 minutes. Bake the bread for 15 minutes until done.
- 6
The finished bread should have a crisp, crunchy crust—not chewy—and a light, airy interior.
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