Vietnamese Baguette (Banh Mi)

📝 Ingredients

• 300 g warm water (105-110°F, ~microwaved 30 seconds)
• 6 g instant yeast
• 8 g granulated sugar
• 500 g bread flour
• 10 g salt
• 7 g unsalted butter (melted)

👨‍🍳 Instructions

1. 1Activate the yeast. Mix 105-110°F (40-43°C) water and sugar in a measuring cup until the sugar dissolves. Then add the instant yeast, mix, and set aside for 5 minutes. (10 minutes if using active dry yeast)
2. 2Prepare the dough. In a stand mixer, add the bread flour and salt and mix until combined. Next, add the yeast mixture and melted unsalted butter. Mix on low speed for 1-2 minutes until combined. Then increase to medium speed until the dough is smooth, elastic, and tacky, and it pulls away from the sides after about 8-10 minutes.
3. 3Proof the dough. Lightly grease a large bowl with oil. Transfer the dough, cover with plastic wrap, and proof in a warm place for 45 minutes to 1 hour, or until it is 1.5x to doubles in size.
4. 4Divide and shape. Divide the dough into 6 equal pieces, then roll each into a ball. Cover the dough with plastic wrap or a damp towel as you roll out each ball. If the dough is sticky, sprinkle bread flour on your workstation and on your rolling pin. Gently flatten each dough into a rectangle without completely deflating the dough. Starting from the top, roll down tightly and pinch the edges as you move downward. Pinch the seams to seal, then roll a few times to smooth them out.
5. 5Proof. Place the dough seam side down in a baguette pan, about a few inches apart, to proof. Lightly cover with plastic wrap and proof in a warm place for about 30 minutes, or until it is 1.5x its size. It should be puffy and hold its shape.
6. 6Prepare the oven. Preheat the oven to 450°F (232°C). Place the wire rack in the center of the oven. Pour boiling water into a large baking pan on the bottom rack.
7. 7Score and bake. Once the dough is proofed, spray the baguettes with water. Then score each loaf at a 45-degree angle lengthwise about 1/8 inch deep. Place in the oven and bake for 16-18 minutes until golden brown. Remove the water pan after 7 minutes.
8. 8Cool and serve. Cool the banh mi baguette for 15 minutes on a wire rack, then slice and serve. Enjoy!