Go to the Recipe: Bánh Mì Bread
I know you can't say this. But Brevile needs to make a better stand mixer. I can see Nick's pain for a kitchenaid as he tries to hold down the mixer.
Hey ChefSteps, I have a little combi oven that has a steam feature, instead of doing the water in pan/multiple sprayings, can I just use the steam function for 6min, then vent it for the final part of the bake?
Absolutely. 20-30% steam if allowed for at least the first 5 minutes.
Is it just me, or are these doughs consistently extremely sticky? Much stickier than these videos. Does that mean I should increase the flour?
Quick question, the video for First Mix and Autolyse says room temperature water, the instructions say between 41 and 43°c (which is way hotter). I’m new to baking, so forgive me if this is a dumb point of clarification: which temp should I use?
Great question Adam. Room temp up to 43°c work for the water temp. The benefit of the hotter temp is it will speed up the ferment but if you exceed 43°c you run the risk of killing the yeast. In many cases it's best to simply use room temp and give it the time it needs.
.88 oz of butter = 1.76 tbsp
Would any non-dairy butter substitutes, or any type of oil, work in this recipe?
Plant based butter or neutral oil will be just fine.
Amazing recipe! bamh min was so light and fluffy inside and had a very thin, flakey, crisp crust that shatters effortlessly at everybite. Thanks chefsteps
Those look great!
Can you substitute a percentage of the flour for rice flour?
Hello Evan. I have ran trials in the past with substituting rice flour for some of the bread flour. I wasn't achieving results that I was happy with though. That being said I know some commercial bakeries use it and theirs look phenomenal. I would start by substituting about 2-5% of the weight of the flour for rice flour. Avoid using glutenous rice flour.
Good luck and please let me know how it works for you!
Hello, bread came out great but quickly loses its crispness (less than 10 minutes). Is there any way to keep it crispy all day? Thanks!
Hello from Australia. I am wondering of the water spray bottle you use is a special food grade one of just a typical garden sprayer?
I needed rolls that could be made a day in advance. I gave these a try when I remembered seeing some ascorbic acid while looking for something else in my mess of kitchen drawers. Easy to follow recipe but in my oven needed they a bit more time to brown. They crisped up well for each of the next few days. The crumb was perfect. I made them again and topped with sesame seeds for meatball subs. Thanks, Nick. It's a keeper.
Awesome, Al. Love that you gave these a go and they worked out for you both times! If you're a coffee fan I recommend dipping them in some coffee and sweetened condensed milk as a sweet treat!
NIck, thanks for the tip! I'm reading this as I drink my 4th double espresso (decaf) of the morning while making a half batch of the rolls for banh mi later. I'll pull out my Vietnamese coffee filter and sweetened condensed milk and give this treat a try.
