Bánh Mì Không

also called banh mi khong · bánh mì không · Vietnamese baguette · banh mi roll · banh mi bread · Vietnamese bread roll · plain banh mi · empty banh mi · bread only · bánh mì thường

The table

1 cup(135 g)bread flourstir the sponge, ferment 2 hrmix to a slack doughknead 10 min, rise 1 hrdivide in six, shape, proof 45 minslash, bake 475°F (245°C) 20 min with steam
2/3 cup(160 g)cool water
1/8 tsp(0.4 g)instant yeast
2 cups(270 g)bread flour
1/2 cup(75 g)rice flour
3/4 cup(180 g)warm water
2 tsp(8 g)granulated sugar
2 tsp(10 g)fine sea salt
1 tsp(3 g)instant yeast
1/8 tsp(a crushed 500 mg vitamin C tablet)ascorbic acid
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

1stir the sponge, ferment 2 hr

2mix to a slack dough

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr 15 mintwo waits that overlap count once
Needs you
10 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 4 hr 30 min.

  1. stir the sponge, ferment 2 hr

    2 hrwalk awayfrom the start

  2. mix to a slack dough

    not timed2 hr in

  3. knead 10 min, rise 1 hr

    1 hr 10 minneeds you2 hr in

  4. divide in six, shape, proof 45 min

    45 minwalk away3 hr 10 min in

  5. slash, bake 475°F (245°C) 20 min with steam

    20 minwalk away3 hr 55 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Bánh Mì Không
>> category: Breads
>> tags: bread, vietnamese, rice flour, yeast, oven
>> counters: Phở & Bánh Mì
>> aka: banh mi khong, bánh mì không, Vietnamese baguette, banh mi roll, banh mi bread, Vietnamese bread roll, plain banh mi, empty banh mi, bread only, bánh mì thường
>> pairs-with: pork-liver-pate, do-chua
>> servings: 6
>> time: 4 hr 30 min
>> step.1: stir the sponge, ferment 2 hr
>> step.2: mix to a slack dough
>> step.3: knead 10 min, rise 1 hr
>> step.4: divide in six, shape, proof 45 min
>> step.5: slash, bake 475°F (245°C) 20 min with steam

Stir @bread flour{1%cup}(135 g), @cool water{2/3%cup}(160 g) and @instant yeast{1/8%tsp}(0.4 g) to a loose batter, then ~ferment{2%hr} until it domes and smells faintly sour.

Mix @&(~1)sponge{} with @bread flour{2%cup}(270 g), @rice flour{1/2%cup}(75 g), @warm water{3/4%cup}(180 g), @granulated sugar{2%tsp}(8 g), @fine sea salt{2%tsp}(10 g), @instant yeast{1%tsp}(3 g) and @ascorbic acid{1/8%tsp}(a crushed 500 mg vitamin C tablet). The rice flour and the vitamin C are the whole difference: they give a thin crust that shatters and a crumb that goes nearly hollow. This is not the baguette on the bread rack, and a French baguette in its place makes a heavy sandwich.

Knead @&(~1)dough{} ~knead{10%min} until it is smooth but still slack and tacky, then ~rise{1%hr} until doubled.

Divide @&(~1)dough{} into six, roll each into an 8-inch torpedo tapered hard at both ends, and ~proof{45%min} seam down on a floured couche.

Slash @&(~1)rolls{} once down the length, slide onto a stone at 475°F (245°C) with a cup of water thrown into the oven for steam, and ~bake{20%min} until the crust is pale gold and crackles as it cools.