Saigon-Style Banh Mi Recipe | Recipe Cart | Recipe Cart
“In Saigon, the loaves we encountered were blimp-like in shape, light as a feather, cottony on the inside with a crispy, eggshell-thin crust. Replicating these
Ingredients
- 3 3/4 cups (500 grams) bread flour (see above)
- 2 teaspoons (5 grams) instant yeast (not active dry)
- 2 teaspoons (5 grams) dough improver, such as from King Arthur (see above)
- 2 teaspoons (5 grams) kosher salt
- 1 1/2 teaspoons (5 grams) granulated sugar
- 1 1/2 cups (340 grams) cold, filtered water
- Vegetable oil, for greasing
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