Vietnam · Asia
Bánh Mì Bread
Steam in the first minutes of the bake writes the crackling banh mi crust.
Vietnamese banh mi baguettesteam-baked baguette
The Chemistry in This Bake
Injecting steam into the oven during baking, which affects crust formation through humidity-controlled heat transfer.
Learn the full technique →Ingredients
- Bread flour
- Instant yeast
- Salt
- Sugar
- Water (plus rice flour slurry, optional)
- Ice (for steam)
Method
Mix and knead a moderately soft dough; ferment until doubled.
Divide and preshape into batons; rest 20 minutes.
Shape into slim baguettes and proof until puffy.
Slash lengthwise and load into a very hot oven.
Inject steam (ice pan or sprayer) for the first 10 minutes of baking.
Reduce heat and finish 15-20 minutes until thin, crackly, and pale gold.