How to bake Bánh Mì Bread
1
Mix the dough
Combine flour, yeast, sugar, and salt. Add water and oil, then mix until a rough dough forms.
2
Knead
Knead for 10–12 minutes until smooth, elastic, and slightly tacky. Cover and let rise until doubled, about 60–75 minutes.
3
Shape the loaves
Divide into six pieces. Flatten each gently, roll into a tight cylinder, taper the ends, and place on a lined baking tray.
4
Proof and score
Cover and proof until puffy, 35–45 minutes. Heat the oven to 230°C. Mist the loaves with water and slash each lengthwise.
5
Bake with steam
Place a heatproof tray in the oven and carefully add boiling water. Bake the loaves for 18–22 minutes until deeply golden and crisp. Cool on a rack.
Maria’s tip: Strong steam during the first half of baking creates the signature thin, crackly crust.
Safety: Use oven gloves and stand back when adding boiling water to the hot steam tray.