Vietnamese Bánh Mì With Starter Dough Recipe by Ái Vân Nguyễn (FB: TUỆ NHI TRẦN )
Vietnamese Bánh Mì with Starter Dough Cooking Instructions 2 hours 1 Starter dough: - In a mixing bowl, combine the water and yeast, stirring until the yeast dissolves. Add the flour and mix with a spatula until smooth. Cover with plastic wrap and let it rest overnight. 2 Weigh 4 cups (500 grams) of flour and place it in a stand mixer. Add the egg, vanilla, salt, sugar, ice-cold water (adjust as needed), vinegar or lemon juice, and vegetable oil. Add the prepared starter dough. Knead for 20 minutes. - Transfer the dough to a floured surface and knead briefly by hand. Shape into a ball, cover with a towel to prevent drying, and let rest for 15 minutes. - After 15 minutes, divide the dough into portions. For large rolls, divide into 4 oz (120 grams) pieces. For medium or mini rolls, divide into smaller pieces. Cover the divided dough with a dry towel. 3 🌸 While the dough is rising, preheat the oven to its highest temperature (mine goes up to 450°F/230°C). Place a bowl of boiling water in the oven. - Shape the dough into rolls and let them rise until doubled in size. Score the tops, spray water over the cuts and the entire surface, and bake until golden brown. 4 🌸 Note: Do not open the oven door while baking. Only open after 13-15 minutes to rotate the tray for even browning. ✅ Source: Mai Loves Cooking. Mẹ Misa adjusted the water and salt amounts. 5 1 Starter dough: - In a mixing bowl, combine the water and yeast, stirring until the yeast dissolves. Add the flour and mix with a spatula until smooth. Cover with plastic wrap and let it rest overnight. 1 Starter dough: - In a mixing bowl, combine the water and yeast, stirring until the yeast dissolves. Add the flour and mix with a spatula until smooth. Cover with plastic wrap and let it rest overnight. 2 Weigh 4 cups (500 grams) of flour and place it in a stand mixer. Add the egg, vanilla, salt, sugar, ice-cold water (adjust as needed), vinegar or lemon juice, and vegetable oil. Add the prepared starter dough. Knead for 20 minutes. - Transfer the dough to a floured surface and knead briefly by hand. Shape into a ball, cover with a towel to prevent drying, and let rest for 15 minutes. - After 15 minutes, divide the dough into portions. For large rolls, divide into 4 oz (120 grams) pieces. For medium or mini rolls, divide into smaller pieces. Cover the divided dough with a dry towel. 2 Weigh 4 cups (500 grams) of flour and place it in a stand mixer. Add the egg, vanilla, salt, sugar, ice-cold water (adjust as needed), vinegar or lemon juice, and vegetable oil. Add the prepared starter dough. Knead for 20 minutes. - Transfer the dough to a floured surface and knead briefly by hand. Shape into a ball, cover with a towel to prevent drying, and let rest for 15 minutes. - After 15 minutes, divide the dough into portions. For large rolls, divide into 4 oz (120 grams) pieces. For medium or mini rolls, divide into smaller pieces. Cover the divided dough with a dry towel. 3 🌸 While the dough is rising, preheat the oven to its highest temperature (mine goes up to 450°F/230°C). Place a bowl of boiling water in the oven. - Shape the dough into rolls and let them rise until doubled in size. Score the tops, spray water over the cuts and the entire surface, and bake until golden brown. 3 🌸 While the dough is rising, preheat the oven to its highest temperature (mine goes up to 450°F/230°C). Place a bowl of boiling water in the oven. - Shape the dough into rolls and let them rise until doubled in size. Score the tops, spray water over the cuts and the entire surface, and bake until golden brown. 4 🌸 Note: Do not open the oven door while baking. Only open after 13-15 minutes to rotate the tray for even browning. ✅ Source: Mai Loves Cooking. Mẹ Misa adjusted the water and salt amounts. 4 🌸 Note: Do not open the oven door while baking. Only open after 13-15 minutes to rotate the tray for even browning. ✅ Source: Mai Loves Cooking. 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