Preparation time: 14 hours and 25 mins
Cook Time: 25 mins
Total Time: 14 hours and 50 mins
Yield: 4 loaves
500g all purpose flour
4g active dry yeast
- In a bowl, mix yeast, sugar and water. Leave it for 10 mins on the counter to activate the yeast. It should foam up which is a sign that the yeast is active.
- Add the salt to the flour and mix. Pour the yeast mixture over the flour and salt then mix well to combine. You should not see any dry flour left.
- Cover and leave in the fridge to proof overnight for at least 10-12 hours.
- In the next morning, take the dough out and divide to 4 equal portions. Roll each portion into a ball.
- Cover with a clean kitchen towel and let them rest for 1 hour.
- Tuck and fold each ball into a baguette shape. Remember to pinch and tuck as you roll to create surface tension.
- Cover the baguette again and let them rest for 1 more hour. The should rise to double the size.
- Preheat the oven to 450F. Fill a tray with 2 cups of water and keep at the bottom of the oven. This will create a steam oven to cook the banh mi.
- When the temperature reaches 400F, slash the baguette at 45 degrees angel vertically. Spray them with water.
- When the temperature reaches 450F, put them in the oven, spray it deliberately before closing the oven door. Bake for 7 mins.
- At 7 mins mark, open the oven and spray water again.
- Close the door and bake for another 17 mins until golden brown.
- Let the baguettes rest to completely cool down. It should be crispy outside with a light and spongy interior.
- Fill with anything your heart desires and enjoy!