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THIS WEEK: KITSUNE

So... What if I ate the whole
recipe at once?


CALORIES:
PROTEIN:
FAT:
CARBS:
FIBER:
SUGARS:
SODIUM:
2094.68
65.08
6.32
419.28
14.08
19.8
4675.44

INGREDIENTS

  • 3 TSP
    Active Dry Yeast

  • 360 ML
    Warm Water

  • 4 CUP UNSIFTED
    Bread Flour

  • 2 TSP
    Salt

  • 5 TSP
    White Sugar

BREADS - VIET NAM

BAHN MI BREAD

Description

When I was a poor University Student in Toronto I basically lived off these things. Super tasty 6 inch subs for a dollar (and sometimes less!). I sometimes purchased them by the duffel bag!

Since I've moved I haven't been able to get them, and when I'm in my new nearest city they want 11 dollars or more for some fancy knock-off of these. NO WAY. I've made them quite a few times since myself, and I could always get the ingredients right but it took FOREVER to find a good approximation of the bread. They LOOK like regular baguettes but they are VERY different from french ones.

A good Bahn Mi should have nice crispy outside with not much used space on the inside. You'll see when you make this ;)

NOTE: This is part of a larger recipe! There a few Bahn Mi and we'll try making a couple at least.

Instructions

1) Make sure you water is fairly warm, cold water can mess with your yeast! Keep in mind your mixing bowl might be kind of cold and cool down the water rapidly if its too cool.

2) Add your yeast, sugar, and mix it well.

3) Add two cups of flour and mix it well also. It should look basically like a pancake mix. Cover this with a moist towel that is not touching the batter, and put it in a warm place! Go play some games for 3 hours. Take it easy!

4) When you come back you should have a bubbly mixture! This is how you know the yeast is alive and doing its job. If it's not bubbly your house may be too cold or your yeast too old.

5) At this point add the rest of your flour and the salt and mix well. Flour up your hands and start working that dough. You're going to build some muscles in this kitchen! Keep folding and kneading the dough until it's beautifully smooth. We're talking about least 10 minutes! After this you'll deserve a break again, so cover that dough with the moist towel again and do something else for about an hour or so.

6) When you come back divide the dough into 6 or more equal pieces.

7) Somewhat flatten it out with your hands (dont use a rolling pin!) then roll them up and form them into baguette shaped loafs.

8) Cut out a piece of parchment paper the size of your baking tray. Put the paper on a flat surface (not on the baking try you'll move this there later) and place your loafs on this paper at least a few inches apart. Let them rise one last time for 1 hour. They're going to grow a bit so if they're too close together they'll try to reform!

9) Fill a little oven-safe tin with water, and place it on the bottom rack in the oven. On the top rack place your baking tray you will be using for the bread (we're going to pre-heat that along with the oven). Finally preheat your oven to 230 Celcius ( or 450 F for you Americans!).

10) Make a cut lengthwise down the middle of the loafs with a sharp knife then move the parchment paper to the hot tray (be careful!) and put it in pre-heated oven. Bake for 10 minutes.

11) Open the oven at 10 minutes and spray the bread with a mist of water. You can also spray the sides of the oven to get a steam cloud in there. Bake another ten minutes.

12) Listen to the loaves when you remove them from the oven, if they make crackling noises on their own you'll know you've done it right! Left them rest a few minutes and then make some Bahn Mi!

This is a long process but trust me it is so worth it! This will make the PERFECT Bahn Mi baguette. You'll never touch a french baguette again... not for this purpose anyway ;)