These crispy baguettes are inspired by the Vietnamese sandwich, Bánh Mì, which you may be lucky enough to find outside Vietnam. There they are one of the most common dishes and can be bought almost everywhere, often for a touchingly low price of less than 1 USD with the most delicious fillings such as pâté, grilled pork, pickled vegetables, chilli sauce and coriander. In a sandwich like this, two cultures meet: French and Vietnamese. And these two cultures have played a major role in the country's history.
It's all about the bread itself, which is not difficult to make, but still requires care to get the fluffy interior and crispy exterior.
I use Bánh Mì bread when, for example, I need to take one or two sandwiches on a trip and know I'll get hungry before I get there.
Crispy sandwich baguettes | Bánh Mì bread
I use Bánh Mì bread when, for example, I need to take one or two sandwiches on a trip and know I'll get hungry before I get there.
Equipment
- 1 Stand mixer
- 1 perforated baguette trayor baking tray with baking paper
- 1 ovenproof dish(preferably metal)
Ingredients
- 490 g good, strong bread flour with at least 12% protein (preferably 13-14%)
- 5 g sugar
- 9 g salt
- 7 g dry yeast (instant dry yeast)
- 310 g water (35-40°C)
Method
- If you're using fresh yeast, you must first dissolve it in water no warmer than 35°C.
- Pour everything into the mixing bowl and knead for 10 minutes at medium speed.
- Lad dejen blive i rørekålen, dæk skålen til, og lad det hvile i 30 minutter
- Knead again for 10 minutes at medium speed
- Transfer the dough to the table and pull it tightly into a ball. Cover and let rise for 1 hour - I put the upside down mixing bowl over it
- Weigh out the dough into 6 equal pieces, tighten into balls and rest covered for 15 minutes
- Turn a ball of dough over and stretch it into an oval or triangle with the wide side facing up, using a rolling pin if necessary. It should be around 15 cm long and 8 cm wide. The measurements are not important
- Roll from the top and towards yourself, stretching the dough and often pressing it together. You should always roll the outer edge slightly towards the centre. When the dough is completely rolled up, pinch the joint with your fingers to prevent it from opening. The most important thing in this process is that the surface is stretched along the way
- Roll the dough with your hands so that it is thickest in the centre and slightly pointed at the ends
- Place it either on a perforated baguette tray or on baking paper on a regular baking tray
- Continue with the rest of the dough pieces
- Lad brødene hæve med damp. Der er flere muligheder:- Put them in the oven and place a baking tray with boiling water at the bottom. After 45 minutes, take them out so you can heat up the oven.- If your dishwasher is empty, place the plate on the top shelf and put hot water in the bottom.- I place the tray on the table, fill a baking tin (because it's oblong) with boiling water and cover with a plastic boxLet the rolls rise for an hour, ideally up to 3 times their original size
- In advance: Heat the oven to 235°C (without the fan). Place an ovenproof dish (NOT glass) in the bottom, preferably with granite chips or lava stones
- Before baking the baguettes: Make a cut across them with a very sharp knife, such as a razor blade. The cut should be slightly off-centre, preferably at a 45° angle to the cut, preferably a centimetre deep and almost the entire length of the baguette
- Spray the baguettes with water and place them in the centre of the oven. Spray them again, pour 1-2 dl. boiling water into the ovenproof dish and quickly close the door
- After 8 minutes, release the steam from the oven and remove the ovenproof dish unless it is completely empty
- Bake for a further 8-12 minutes until golden and crispy
- Cool on a wire rack
- If they lose their crispiness after a while (or by being wrapped), they can be brought back to life with 3 minutes at 200°C in the oven or airfryer
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