Bánh Mì Bread Recipe with Egg as a Dough Improver
About this recipe
Bánh Mì is a beloved Vietnamese sandwich that starts with a light, crispy bread. This recipe focuses on achieving that perfect texture at home, using an egg as a natural dough improver to enhance the bread's volume and crust.
In this video, Huy Nguyen shares his years of experience to help you master the art of baking Bánh Mì. With straightforward ingredients and techniques, you can create bread that rivals what you find in Vietnam.
Ingredient notes
- Use strong bread flour with a protein content of 12-13%.
- The egg used in this recipe weighs approximately 50g and acts as a natural dough improver.
Tips from Huy Nguyen’s video
- Mix the dough on low speed for 7 minutes, then high speed for 3 minutes to fully develop the gluten.
- Proof the dough in a warm environment with a pot of water to create steam, which is essential for achieving the desired crust.
- Score the loaves with a lame or razor before baking and spray with water immediately after scoring to help create a crispy crust.
Good to know
- How many Bánh Mì does this recipe make?
- This recipe yields 6 Bánh Mì.
- What is the total time required to make Bánh Mì?
- The total time to make Bánh Mì is 2 hours.
- What temperature should I preheat the oven to?
- Preheat the oven to 450°F (no fan, bottom only if possible).
- What should I do if I want to improve the dough's texture?
- Using an egg as a natural dough improver helps strengthen the dough and improve its texture.
No life story here — the video and the recipe are the whole point. All credit to Huy Nguyen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a mixing bowl, add the egg, water, yeast, sugar, salt, and ascorbic acid. Combine well.
- 2
Add the bread flour to the mixture and combine until incorporated.
- 3
In a stand mixer, mix the dough on low speed for 7 minutes, then increase to high speed for 3 minutes. Continue mixing until the gluten is fully developed.
- 4
Lightly oil a work surface. Remove the dough from the bowl, slap and fold the dough 4-6 times, and form it into a ball. Cover and let it rest for 20 minutes.
- 5
Divide the dough into six 120g portions. Roll each portion into a small ball and cover. Let them rest for another 20 minutes.
- 6
Shape each dough ball using the method demonstrated in the video. Place the shaped dough onto a lightly oiled baguette pan.
- 7
Proof the dough in the oven with the light on and a pot of warm water for 60 minutes, spraying with water every 15 minutes.
- 8
After the first proof, remove the dough from the oven and let it proof on a countertop for an additional 30 minutes. Meanwhile, preheat the oven to 450°F (no fan, bottom only if possible) with two trays, one containing lava rocks.
- 9
Once the dough has grown 2.5 to 3 times in size and the oven is preheated, score the loaves with a lame or razor. Immediately spray with water after scoring.
- 10
Place the baguette pans with the dough into the oven. Pour boiling water onto the lava rocks and secondary tray to generate steam.
- 11
Bake for 8 minutes without opening the door. Then, open the door to release any leftover steam and bake for an additional 7-8 minutes, depending on the desired color.
- 12
Remove the Bánh Mì from the oven and let cool. Cracks should form after 5-10 minutes.
Heads up — we had to guess a little:
- The total time is estimated based on the steps provided.
Credit where it’s due: this recipe was transcribed from Huy Nguyen’s original video on YouTube. Follow them there — it’s their dish.
Are you Huy Nguyen? Claim this page or ask us to take it down. Your call, always.
