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 min1 of 5 steps gives no time
Needs you
about 10 min
If you get it wrong
Narrow — a loaf proofed past forty-five minutes bakes into a soft roll, and the crust that makes it a bánh mì never comes

  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

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
>> slack: narrow — a loaf proofed past forty-five minutes bakes into a soft roll, and the crust that makes it a bánh mì never comes

>> step: stir the sponge, ferment 2 hr
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.

>> step: mix to a slack dough
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).

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

>> step: divide in six, shape, proof 45 min
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.

>> step: slash, bake 475°F (245°C) 20 min with steam
Slash @&(~1)rolls{} once down the length, slide onto a stone at 475°F (245°C) with a cup of water thrown in for steam, and ~bake{20%min} until the crust is pale gold.