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Banh Mi – Bread

Ingredients

  • 450g Bread Flour
  • 260g Water
  • 25g Chickpea Flour
  • 25ml Water
  • 10g Vegetable Oil
  • 8g Instant Yeast
  • 2g Salt
  • 2g Sugar
  • 1g Ascorbic Acid
  • Vegetable Oil (for work surface and pan)

Instructions

Mixing the Dough (Stand Mixer or by Hand)

Start by adding the 260g water to the bowl of a stand mixer. This prevents the flour from sticking to the bottom.

Add the chickpea flour, 25ml water, and vegetable oil directly into the bowl and whisk lightly to combine.

Add the yeast, sugar, salt, ascorbic acid, and bread flour on top.

Place the bowl on the stand mixer and mix on low speed for 7 minutes. Increase to high speed for 3 minutes, or until the dough is smooth and elastic.

By Hand: Mix everything in a large bowl using a spoon or your hands until it forms a shaggy dough. Knead for 10-12 minutes on a lightly floured surface until smooth and elastic.

First Rest

Lightly oil your work surface. Remove the dough from the bowl, slap and fold it 4-6 times, then shape into a ball. Cover and rest for 20 minutes.

Portioning the Dough

Divide the dough into six equal portions (approximately 120g each). Roll each portion into a ball. Cover with a damp towel or baker’s linen and let rest for 20 minutes.

Shaping

Flatten or press each ball into a triangle with two long sides and one short side.

Starting from the pointy end, roll the dough firmly towards the short side, pressing down with each roll to seal the layers. Continue until a tight log forms.

Place each shaped dough on a lightly oiled or lined baking sheet.

Proofing

Proof at room temperature under a damp towel or baker’s linen for 60-90 minutes, or until the dough increases 2.5 to 3 times in size.

Preheat the Oven

Preheat the oven to 450°F (230°C) with bottom heat if possible.Scoring and Baking

Once fully proofed, score the dough with a lame or razor blade.

Immediately transfer to the preheated oven. Pour 1 cup of water onto the oven floor to create steam, then shut the door quickly.

Baking

Bake for 8 minutes without opening the oven door.

After 8 minutes, open the oven to release steam, then bake for another 7-8 minutes until the loaves are golden brown.

Cooling

Remove from the oven and place on a cooling rack. Cracks should appear within 5-10 minutes.