I just made these rolls this morning and after baking bread for over 50 years, this was by far the BEST rolls I have ever made. I've made Bahn Mi rolls for many years...roll them out, slap them on the counter, do this...do that but as far as ease, taste, texture/crumb...this gets my 5 STAR plus rating!!! Time consuming to a small degree but...SO WORTH IT!!! THANK YOU for this delightful and wonderful Bahn Mi rolls that we will be having for dinner this evening.
I have tested and tried 4 other banh mi recipes with techniques, THIS RECIPE IS Truthfully the BEST!! Turns out everytime absolutely perfectly, puffy, dreamy crunchy 😇, fluffy, crisp but airy banh mi's of perfection. With the time spent creating them, it's priceless to be guaranteed that amazing perfect bread texture. Thank You So Much
I BELIEVE that it’s the best bread I can make at home…it sure looks and sounds it! I’ve been wanting to make banh mi, and just needed a great roll…and here you are! Thanks, Mary!👏🤩
I was nodding along when you reminisced about how doing everything by hand brought you joy, until you mentioned tendonitis 😭. Off to bust out the forgotten bread machine.
Ironically, since this video was made I discovered that keeping to a keto diet keeps my tendonitis at bay. So I can make all the bread I want by hand. I just can't eat it and stay pain-free. lol
My wife is from Vietnam and I just got some new bread loaf trays so looking forward to making this tomorrow for pork banh mi and seeing what she thinks (she very picky lol)
Thanks for sharing your recipe and tips! I've tried making Vietnamese baguettes several times, but following your recipe I had my first great success 😀.
Thanks for the recipe Mary! I will try it. 😍 You actually don’t need the plastic to cover your bread. When letting the bread proof in the oven with the steam of hot water like you did, the surface remains moist from the humid environment and doesn’t dry out. I often let my bread proof by that method too, it is very good! Actually the plastic might make it problematic because it might stick to the dough if you are unlucky and then it will deflate the risen bread. Just a tip for the one who sees my comment and wants to try your recipe. 😃I really love to use this method when proofing my bread since it make the perfect environment for the bread and also you will not have the problem of the dough drying. Makes it less problematic! 🙌 I love to bake bread. I bake both with yeast and sourdough. Today I am making homemade pitas with some wholegrain rye flour, with yeast. The other day I made the Ukrainian bread Pampushki made with just sourdough, no yeast. I live for bread. I eat bread EVERY day! MMMH YUM! What would life be without bread?! 🙀
this happened to me just now. my first attempt was pretty succesful, but now with the second try, the plastic stuck on the risen bread and when i peeled it off they all collapsed :( I still baked them ofcourse but they were a lot denser and smaller... Still a nice crust though. It made me to consider omitting the plastic wrap for the next time, just like you suggested.
Oh my god. I nearly had a heart attack when you pulled them out of the oven and let us hear the crackling of unadulterated bliss. 🤤 I don't believe in heaven, but I do believe in your baguettes.🥰
This was awesome! At the start, I was sure I would never put myself through making this since I don’t have a stand mixer, but they look *so* delicious… I’ll have biceps of steel by the time I’m done!
Very easily explained video. I’ve tried this with three separate recipes and then I found yours. They’re on the last 45 minutes of rising before the oven gets turned on! I’m so excited! This is going to work!! ❤️
Really delicious, thank you for sharing. Now I'll tell you my story. I did buy the pan because I knew I would use it for this and I also make corn chips with it and it works great. Now, on to my bread. Going along great and then 5 minutes into the second 10 minutes on the stand mixer my poor mixer died. Nothing to do with you I just use it a lot. So, hubby had to shop and order parts. Thank goodness for hubby since replacements are over $600. I didn't bother with the additional 5 minutes and just put it straight to the rise time. Turned out beautiful, nice and fluffy. Because of the comment you mentioned about the plastic wrap I decided to use the damp tea towel - it stuck to my loafs. Again, nothing horrible, just took some of the puff out. Next time (and there will be a next time) I will definitely use the plastic wrap. The baguettes turned out delicious and hubby really liked them! Nice crunchy outside and fluffy inside. So, Thank you, thank you for sharing!😋
Ah! I finally made the plastic wrap stick to mine and I know why! Not enough kneading. I was rushing on a recent batch and didn't need as long as normal and the plastic wrap STUCK. I think next time if you don't have time to knead as long, add a bit extra flour so it's a slightly drier dough and it won't stick.
Yummy. Made these today and they were a hit! My bread baked super quickly, so I would advise to definitely keep an eye on them. Thanks for a great recipe :).
Omg I'm so excited, I've never had ban mi and I've been vegan for. 3 years now, I can't wait to make this and use it for the best ever vegan ban mi thank you so much I've been waiting for you to do this recipe I'm stoked!!!
I've tested your recipe against a traditional wet french baguette polish starter & autolyse dough I like yours, easier to work with, proofs easily & very light and airy inside, crust crunch on point, awesome bread
Thank you so much for this video! After 3 failed attempts and my dough not fully mixing to get that smooth texture this helped sooo much! And helped me learn from my mistake. I had to put less water and mixed longer at a higher speed to get that smooth texture. I could not figure out how to steam the bread to expand omgggg this was amazing and currently at the prep steam oven proofing stage. Waiting to ge tthem baked !! ❤❤❤❤
Yay! Another Mary bread recipe! 🥰 Your fluffy flax buns are a staple at my house...even my picky 11 year old loves them! I can't wait to try and make these.
The banh mi looks amazing, especially love that crackling noise and how crispy the exterior looks! I’ve been trying to many different recipes (i.e. adding lemon juice, egg, and butter) but I’ve always found the interior not quite like banh mi (it was more like white bread) so I’m super excited to try your recipe!
I've always wanted to make my own banh mi bread, so thanks! It was so satisfying when you smooshed the freshly baked baguette! And, yes, please do a video on your favorite filling 😀
oh boy. the cinematography is fantastic! I can see the crumb on the final product and it looks marvelous! the crust has that specific dry yet flaky look to it and i can tell it's eggshell thin! I'll have to save up, to get the stand mixer.
I saw this on instagram yesterday and immediately knew it was something I had to make. Genius using the microwave cover on the stand mixer. Also, I always wondered how that pattern on the bottom of loaves was made- such a cool pan! I didn't know things like that existed. Going to make it on a sheet tray today cause that's what I have, but I might have to get myself one of those :)
Hey Mary. I'm very happy with the result. Since a typical Vietnamese cook is not expected to know how to bake banh mi (even many banh mi shops I know don't bake their own breads), what do you think is the difference between banh mi and baguette in terms of baking technique?
Baguette has a thicker crust, open crumb (big air pockets), and more developed flavor. So it starts with a higher hydration dough, longer fermentation with a cool/cold period and shaped differently. Baking is similar to the banh mi with steam but there will be differences there as well. Long story short, use a baguette recipe to make baguette; don't try to adapt banh mi to it. They are completely different breads :-)
I have been baking bread for years. I learned the basics in my mother's and grandmother's kitchen. They did not have a KitchenAid mixer. My husband (what a sweetheart) gave me one for Christmas. This method is foolproof! The crust was crackly and crunchy and the crumb was moist and flavorful. Fingertips were burned, unfortunately.
Thank you so much for this amazing detailed video!!! I would LOVE to see a video on how you make your banh mi (I'm obsessed with banh mi) and I'm especially interested if you use any time of lemongrass oil/sauce. Thanks!!!
Love your videos as always Mary! I might not muster up the wherewithal to actually make this myself, but watching you make it with your fun commentary makes me feel like I did it too! 😂 ❤️❤️
In Vietnam We would stuff them with peanut butter and jam as our treat. And of course making sandwiches with all sorts of toppings especially salad stuff.
I'm excited to try your baguettes as they do look and sound so yum! I got the baguette pan as well, now to learn how to use my mixer. Thank you, woohoo!
mary i love you 💓 i tried your first baguette recipe in the past, and this weekend i’ll try make this too!! it’s not a request, but where i live there aren’t a lot of vegan cheese options in the supermarket, and the recipes i found online are low in protein, and if someone here can suggest me some vegan cheese i could try i’ll be happier than ever 😊
Made this yesterday. Your measurements seems to be on point! Some places the water can be less or perhaps more in some cases (when it comes to breads). For me I live in NY and it was the right amount. Today is a dry day as well. But I’m wondering if some people’s dough stuck to the plastic because the dough was perhaps too wet? The dough is pretty dry and not sticky at all! But not so dry that there is flour left of course, but I’m use to making sourdoughs and that tends to be a very sticky dough. Anyway, the only thing the 2nd rise wasn’t as good as yours, also my bread didn’t come out as golden? My oven was hot! I always let it go for 15 min even though it beeps that it is preheated. I’m going to try again today exactly how you did it. I did use my convention bake and my oven proof. I did use those so maybe it proofed too fast? Conventional bake isn’t good for this? Are there any other reasons why bread doesn’t get golden? I did spray it too and had the water below. Anyway sorry this is a lot. Thanks
Yay! So happy you decided to try this recipe. Sounds like things went well even if didn't come out exactly as intended. I live in a dry climate as well and I guess that maybe the people who's plastic stuck to their buns live in a humid environment. It's a possibility anyway! For your 2nd rise not being as nice, do you mean it collapsed? If that's the case then yes, it proofed too fast. Or rather, you need to go be the look of the dough, rather than the time. Wait for it to rise to double in size. Or 250% max. The thing is, you want it to rise to the maximum amount without collapsing. This should be about 300% but it's so delicate at that stage that I would recommend just shooting for the 250. Hope that makes sense haha For your golden buns, it really is a heat thing. I used a a regular oven (no convection fan) as well. It may be that your oven isn't correctly calibrated (temp too low). It's very common for ovens to be miscalibrated. I use an oven thermometer to make sure when I'm developing recipes. If you don't have an oven thermometer and don't want to buy one, try just bumping up the temp by five to 10 degrees and then watch that bread like a hawk. Good luck!! :-)
Hey Mary, do you think your tendinitis is potentially connected to your gluten intolerance? I’ve had chronic tendinitis for years, and in general inflammation in my body especially in my gut, but it’s got better since cutting out grains. Am enjoying this recipe visually since I can’t eat it myself. Love this channel!
Intolerances and allergies are not the same thing. But I have experimented with periods with and without refined carbohydrates. I certainly feel a big difference in tendonitis pain and signs of inflammation with that. One reason you might've noticed me giving the option of using sweeteners rather than sugar in some recipes over the past year 😁 stay tuned as I go deeper into it in some upcoming videos ✌️
@@marystestkitchen thanks for putting this content out there. I learnt alot about bread and baguettes. Can't believe I never knew about the steaming trick.
Hi Mary! So excited to try this recipe. I don't think my kitchen is warm, would you suggest proofing the first two times it in an off oven with some warm water?
Just place it in a warm environment; no steam needed. So you could put it in your oven with the oven light on (or just with the pilot light on if yours is a gas oven)
Thank you for one of the best food prep videos I've seen on TH-cam. I have to say, it looks like a lot of work for something that costs me 5,000 VND just about anywhere here in Hoi An. But sadly, I am leaving Vietnam in a month and was wondering just how hard can it be. Like most Vietnamese dishes, which are complicated to make at home, Banh Mi's don't look easy but to get the real deal will be worth a try. Just wondering if you have ever made Bun Cha Hanoi? I can't wait to check you your other videos!!!
haha yes! If you can get your banh mi from a Vietnamese bakery, do it! :D There's just something so satisfying about taking them out of your very own home kitchen though. To answer your question, I haven't! You might want to check out my friend @thevietvegan tho
This bread looks absolutelly the same thar the traditional "Pão Francês " from Brazil and that's just amazing, because Vietnam and Brazil have no other cultural similarities that I can recall.
Hello Mary, thanks for your video. After trying 8 recipes and failed, I will try your recipe soon. But do you have any advices for making the Banh mi airier?
@@marystestkitchen Any advice about oven control (temperature/humidity/rack level)? Our oven has a fan directly cantered on the back wall. Ideal room temperature for proofing? Thanks!
Okay i love you already after this video and subscribed 😂💓Im making banh mis today (unfortunately w store-bought bread) but I really want to make my own. Ill def tag you when i make them i just need that kitchen aid first bc LOL this person: !me! Cant knead for 30 minutes 😂 thanks again
These look so good! Question - if I use a bread maker do I have it knead the dough for the same amount of time? We have a bread maker but I've never used it before (it's my flatmate's). I got a vegan pork roll from a local Asian store so I really want to make the banh mi's I remember eating back in Australia... unfortunately there are no Vietnamese bakeries here in my area of London 😭😭😭 Thanks for the recipe!
@@marystestkitchen that's cool - the machine kinda scares me tbh haha. But I'd take that over hand kneading for nearly an hour 😂 Thanks for the quick response!
I’m no longer vegan but years ago when I first started I sued your channel for ideas , and inspiration , I have this chicken that I want to make into banh mi sandwich but can’t find the buns I always liked your bread recipes but I already had issues with my wrists so I was saving for a mixer specifically for bread and pasta, well anyways , now I’m able to buy an ankarsrum mixer that shines in bread mixing so I plan on trying this out soon , I may need to freeze my chicken though 😂
Thank you for the recipe, I tried today and the dough came out fluffy, I got so excited but once I remove the cling wrap my cling wrap got stuck to my raw shaped dough and got deflated 😅, we’ll atleast I know what went wrong, I will try again with tea towel instead of cling wrap next time. I do appreciated the video and l know you did warn us about the cling wrap lol😅
You can also flour the cling wrap ahead of time! Just fyi. So sorry that happened to you anyhow. I know how disappointing that feels! I know verrry well 😅
I wonder if this could be kneaded in a bread machine... 🤔 Once I get my new one I'll see. I think I remember that the one I decided on has manual settings as well as fixed ones.
For the Oven, did you use fan force? Or without it? And is your oven heating up from top and bottom? Trying to get a good result~ Thank you in advance!
I tried your recipe and it looked great after the last proof of one hour. I had a problem with the cling wrap sticking to the bread. Once I got the cling wrap off I was able to score the bread and get it in a 475 degree oven for 20 minutes. The color and texture looked fantastic. The problem I had was the bread sticking on my pan. I have a 3 column pan kind of like yours. Any suggestions?
Oh no! The plastic wrap might cling to the risen loaves if your environment is very humid OR the dough was a bit over-hydrated or over-proofed. *(1)* Try adding a bit extra flour to your dough. A tablespoon or two might be all you need. *(2)* You could also try to remove the plastic wrap a bit earlier. Over-proofed dough can sometimes stick. *(3)* Another way is to oil the plastic wrap. I don't like this option as much because even though it's effective at preventing sticking, it's putting a band-aid on the problem. Once you figure out which tweaks to do to make the recipe perfect in your own kitchen, you shouldn't need to oil the plastic wrap. Too much moisture (do to humidity or over-hydration) can also lead to the baguettes sticking to a non-stick pan. Over-proofing can also do this as the dough grows into the vents of the pan. To prevent any sticking, you can use parchment paper under the dough. I've done this before and it does not affect the bake time or anything. Hope this helps!
@@marystestkitchen I think you are right about the over proofing. I will try to put the buns higher up in the oven and maybe go 30 minutes. I guess the over proofing could be the cause of my next question, of why are the buns sticking on the bottom of the pans. I have to cut the buns out of the pan. Any thoughts on that problem? My last question is the buns got really soft the next morning. They lost all their crunch. I know this is my fault because I put them in a zip lock bag before I went to sleep. Is their a way to store them and keep the crunch?
@@craigchang4906 Over-proofing can also do this as the dough grows into the vents of the pan. To prevent any sticking, you can use parchment paper under the dough. I've done this before and it does not affect the bake time or anything. As for keeping buns crusty, the only way is to keep them on the counter. However, they can dry out too much if you don't plan on eating them on the same day. This is also true of bakery-made banh mi. The best storage method, imo, is to keep them in a box/bag and re-crisp them just before you want to serve. To do this, I sprinkle a little water in my air fryer and then air fry at 400°F for about a minute. That way it comes out crisp but still soft on the inside. If you don't have an air fryer, you can also do this in the oven. 400F, with some water sprayed on the oven walls. Just keep an eye on them so you only toast enough to crisp up, not brown. Good luck!
@Mary's Test Kitchen , mine never comes out this good. Once I did a startup sourdough from rainwater, which was the best bread I've ever had, and haven't been able to reproduce it since. I couldn't keep the starter alive, and I always add things that mess up the gluten, like oatmeal, wheat bran, flax seed meal, and other healthy ingredients. My request is how can we make healthier bread also come out with amazing taste and texture?
I just made these rolls this morning and after baking bread for over 50 years, this was by far the BEST rolls I have ever made. I've made Bahn Mi rolls for many years...roll them out, slap them on the counter, do this...do that but as far as ease, taste, texture/crumb...this gets my 5 STAR plus rating!!! Time consuming to a small degree but...SO WORTH IT!!!
THANK YOU for this delightful and wonderful Bahn Mi rolls that we will be having for dinner this evening.
I'm so happy for you!🙌
I have tested and tried 4 other banh mi recipes with techniques, THIS RECIPE IS Truthfully the BEST!! Turns out everytime absolutely perfectly, puffy, dreamy crunchy 😇, fluffy, crisp but airy banh mi's of perfection. With the time spent creating them, it's priceless to be guaranteed that amazing perfect bread texture.
Thank You So Much
did you bake them with bread pan?
Jaw dropped and salivating at how GOOD the crust and pull apart fluffiness was. SO perfect these vietnamese baguettes!!
these look like the banh mi that I usually had in Hanoi in the 90's
I BELIEVE that it’s the best bread I can make at home…it sure looks and sounds it! I’ve been wanting to make banh mi, and just needed a great roll…and here you are! Thanks, Mary!👏🤩
It is destiny!! :-)
I was nodding along when you reminisced about how doing everything by hand brought you joy, until you mentioned tendonitis 😭. Off to bust out the forgotten bread machine.
Ironically, since this video was made I discovered that keeping to a keto diet keeps my tendonitis at bay. So I can make all the bread I want by hand. I just can't eat it and stay pain-free. lol
Crying at how amazing these look 😭 Thank you for sharing yet another incredible recipe! 😍
My wife is from Vietnam and I just got some new bread loaf trays so looking forward to making this tomorrow for pork banh mi and seeing what she thinks (she very picky lol)
Looks fabulous! Will be wonderful for warm weather picnics!
I love watching bread making. I could watch it all day. 🤔🥖
Thanks for sharing your recipe and tips! I've tried making Vietnamese baguettes several times, but following your recipe I had my first great success 😀.
im so happy for you!!
Thanks for the recipe Mary! I will try it. 😍
You actually don’t need the plastic to cover your bread. When letting the bread proof in the oven with the steam of hot water like you did, the surface remains moist from the humid environment and doesn’t dry out. I often let my bread proof by that method too, it is very good! Actually the plastic might make it problematic because it might stick to the dough if you are unlucky and then it will deflate the risen bread.
Just a tip for the one who sees my comment and wants to try your recipe. 😃I really love to use this method when proofing my bread since it make the perfect environment for the bread and also you will not have the problem of the dough drying. Makes it less problematic! 🙌
I love to bake bread. I bake both with yeast and sourdough. Today I am making homemade pitas with some wholegrain rye flour, with yeast. The other day I made the Ukrainian bread Pampushki made with just sourdough, no yeast. I live for bread. I eat bread EVERY day! MMMH YUM! What would life be without bread?! 🙀
I've tried without and it does form a skin and didn't turn out as nicely 🤷♀️ maybe it's the dry climate here
this happened to me just now. my first attempt was pretty succesful, but now with the second try, the plastic stuck on the risen bread and when i peeled it off they all collapsed :( I still baked them ofcourse but they were a lot denser and smaller... Still a nice crust though. It made me to consider omitting the plastic wrap for the next time, just like you suggested.
Just arrived from Vietnam I took a book of Vietnamese reciepes with me. And here I am learning how to do bahn mi bread
Wonderful!
Oh my god. I nearly had a heart attack when you pulled them out of the oven and let us hear the crackling of unadulterated bliss. 🤤
I don't believe in heaven, but I do believe in your baguettes.🥰
So many baguettes can LOOK right, but to get that crackle 😋 so many test batches
This was awesome! At the start, I was sure I would never put myself through making this since I don’t have a stand mixer, but they look *so* delicious… I’ll have biceps of steel by the time I’m done!
Let bread-making be the new strength training!
Very easily explained video. I’ve tried this with three separate recipes and then I found yours. They’re on the last 45 minutes of rising before the oven gets turned on! I’m so excited! This is going to work!! ❤️
Yahhhh!
Made these today and they were a hit. Crispy on outside soft inside. Thank you!
Yay! You're most welcome! Thanks for trying my recipe 🤗❤️
did u make it with the bread pan?
there's nothing better than fresh bread 🥰
Really delicious, thank you for sharing. Now I'll tell you my story. I did buy the pan because I knew I would use it for this and I also make corn chips with it and it works great. Now, on to my bread. Going along great and then 5 minutes into the second 10 minutes on the stand mixer my poor mixer died. Nothing to do with you I just use it a lot. So, hubby had to shop and order parts. Thank goodness for hubby since replacements are over $600. I didn't bother with the additional 5 minutes and just put it straight to the rise time. Turned out beautiful, nice and fluffy. Because of the comment you mentioned about the plastic wrap I decided to use the damp tea towel - it stuck to my loafs. Again, nothing horrible, just took some of the puff out. Next time (and there will be a next time) I will definitely use the plastic wrap. The baguettes turned out delicious and hubby really liked them! Nice crunchy outside and fluffy inside. So, Thank you, thank you for sharing!😋
Ah! I finally made the plastic wrap stick to mine and I know why! Not enough kneading. I was rushing on a recent batch and didn't need as long as normal and the plastic wrap STUCK.
I think next time if you don't have time to knead as long, add a bit extra flour so it's a slightly drier dough and it won't stick.
@@marystestkitchen Thank you - good to know for next batch
So yummy and very good my friend.i like it.Thank you for sharing.
Yes they do look beautiful! GREAT JOB!
Yummy. Made these today and they were a hit! My bread baked super quickly, so I would advise to definitely keep an eye on them. Thanks for a great recipe :).
Great tip! They certainly can go from perfectly golden to burnt very quickly in that hot oven!
The best and most thorough and detailed recipe ever!
It's absolutely perfect!😋
Thanks so much! 😊
This looks so good! I need to get back into baking.. Maybe this'll be the recipe that I'll start with!
Omg I'm so excited, I've never had ban mi and I've been vegan for. 3 years now, I can't wait to make this and use it for the best ever vegan ban mi thank you so much I've been waiting for you to do this recipe I'm stoked!!!
Another great recipe video Mary. Sorry to anyone struggling due to the times we're living in. Love 🥰 the video and love 💕❤️ Mary.
Thanks so much❤️ and what a timely sentiment
I've tested your recipe against a traditional wet french baguette polish starter & autolyse dough
I like yours, easier to work with, proofs easily & very light and airy inside, crust crunch on point, awesome bread
I'm so happy you enjoyed it 🤗
Thank you so much for this video! After 3 failed attempts and my dough not fully mixing to get that smooth texture this helped sooo much! And helped me learn from my mistake. I had to put less water and mixed longer at a higher speed to get that smooth texture. I could not figure out how to steam the bread to expand omgggg this was amazing and currently at the prep steam oven proofing stage. Waiting to ge tthem baked !! ❤❤❤❤
Wonderful!
This looks so, so lovely, Mary! I adore your personality too. And you in the video's thumbnail is sooo cute. ❤️
Thank you so much!!
Yay! Another Mary bread recipe! 🥰 Your fluffy flax buns are a staple at my house...even my picky 11 year old loves them! I can't wait to try and make these.
I’ve been making baguettes for over a decade, love that crackly sound when they come out! Great video!
The banh mi looks amazing, especially love that crackling noise and how crispy the exterior looks! I’ve been trying to many different recipes (i.e. adding lemon juice, egg, and butter) but I’ve always found the interior not quite like banh mi (it was more like white bread) so I’m super excited to try your recipe!
Ya! You are going to love it! So simple, not special additives, and the result is phenomenal!
I've always wanted to make my own banh mi bread, so thanks! It was so satisfying when you smooshed the freshly baked baguette! And, yes, please do a video on your favorite filling 😀
Will do!!
I made these today. They are fabulous! Thanks so much, although they are a bit tedious to make but worth it!
Yay! Well done, Nancy! Thanks for sharing your experience with it :-)
Thank you. Just try this out & it came out perfect. This taste is like the bakery I use to go to when I was a kid.
Yay! I'm so happy for you!🥰
oh boy. the cinematography is fantastic! I can see the crumb on the final product and it looks marvelous! the crust has that specific dry yet flaky look to it and i can tell it's eggshell thin! I'll have to save up, to get the stand mixer.
I saw this on instagram yesterday and immediately knew it was something I had to make. Genius using the microwave cover on the stand mixer. Also, I always wondered how that pattern on the bottom of loaves was made- such a cool pan! I didn't know things like that existed. Going to make it on a sheet tray today cause that's what I have, but I might have to get myself one of those :)
Hey Mary. I'm very happy with the result. Since a typical Vietnamese cook is not expected to know how to bake banh mi (even many banh mi shops I know don't bake their own breads), what do you think is the difference between banh mi and baguette in terms of baking technique?
Baguette has a thicker crust, open crumb (big air pockets), and more developed flavor. So it starts with a higher hydration dough, longer fermentation with a cool/cold period and shaped differently. Baking is similar to the banh mi with steam but there will be differences there as well. Long story short, use a baguette recipe to make baguette; don't try to adapt banh mi to it. They are completely different breads :-)
Thank you been looking for something that works in my climate , turned out amazing ❤ they was the best . I love your humor cute ☺
Awesome! Thank you!
I’ve just got back from holiday in Vietnam and I just miss the food so much!! Thank you for this video, I’m going to attempt mine this weekend 😀
Have fun!
These were so amazing! Thanks for sharing!!
You are so welcome! 🤗
I have been baking bread for years. I learned the basics in my mother's and grandmother's kitchen. They did not have a KitchenAid mixer. My husband (what a sweetheart) gave me one for Christmas. This method is foolproof! The crust was crackly and crunchy and the crumb was moist and flavorful. Fingertips were burned, unfortunately.
Sometimes fingertips must be sacrificed in the name of good bread ;-)
You have such a raspy smooth voice Feels good to the ears. Great bread by the way! I love banh mi!
Oh thank you!
Thank you so much for this amazing detailed video!!! I would LOVE to see a video on how you make your banh mi (I'm obsessed with banh mi) and I'm especially interested if you use any time of lemongrass oil/sauce. Thanks!!!
Love your videos as always Mary! I might not muster up the wherewithal to actually make this myself, but watching you make it with your fun commentary makes me feel like I did it too! 😂 ❤️❤️
Share it with someone who might make it and then invite yourself over :D
@@marystestkitchen great suggestion! lol!
A labor of love 😋 craving a Banh Mi Right now
OMG, great video. Love the commentary.
In Vietnam We would stuff them with peanut butter and jam as our treat. And of course making sandwiches with all sorts of toppings especially salad stuff.
I'm excited to try your baguettes as they do look and sound so yum! I got the baguette pan as well, now to learn how to use my mixer. Thank you, woohoo!
YAY!! I know this comment was from a month ago but I'm still so excited for you!
Came fot the Mini Bahn Mi baguette recipe, stayed to sub! Looking forward to your videos! Thanks!
Awesome! Thank you!
mary i love you 💓 i tried your first baguette recipe in the past, and this weekend i’ll try make this too!! it’s not a request, but where i live there aren’t a lot of vegan cheese options in the supermarket, and the recipes i found online are low in protein, and if someone here can suggest me some vegan cheese i could try i’ll be happier than ever 😊
Yay! I hope you have fun making these!
Love your delivery style. I often use accents in my daily conversation lol
haha Thank you! 😃
Made this yesterday. Your measurements seems to be on point! Some places the water can be less or perhaps more in some cases (when it comes to breads). For me I live in NY and it was the right amount. Today is a dry day as well. But I’m wondering if some people’s dough stuck to the plastic because the dough was perhaps too wet? The dough is pretty dry and not sticky at all! But not so dry that there is flour left of course, but I’m use to making sourdoughs and that tends to be a very sticky dough.
Anyway, the only thing the 2nd rise wasn’t as good as yours, also my bread didn’t come out as golden? My oven was hot! I always let it go for 15 min even though it beeps that it is preheated. I’m going to try again today exactly how you did it. I did use my convention bake and my oven proof. I did use those so maybe it proofed too fast? Conventional bake isn’t good for this? Are there any other reasons why bread doesn’t get golden? I did spray it too and had the water below. Anyway sorry this is a lot. Thanks
Yay! So happy you decided to try this recipe. Sounds like things went well even if didn't come out exactly as intended.
I live in a dry climate as well and I guess that maybe the people who's plastic stuck to their buns live in a humid environment. It's a possibility anyway!
For your 2nd rise not being as nice, do you mean it collapsed? If that's the case then yes, it proofed too fast. Or rather, you need to go be the look of the dough, rather than the time. Wait for it to rise to double in size. Or 250% max. The thing is, you want it to rise to the maximum amount without collapsing. This should be about 300% but it's so delicate at that stage that I would recommend just shooting for the 250. Hope that makes sense haha
For your golden buns, it really is a heat thing. I used a a regular oven (no convection fan) as well. It may be that your oven isn't correctly calibrated (temp too low). It's very common for ovens to be miscalibrated. I use an oven thermometer to make sure when I'm developing recipes.
If you don't have an oven thermometer and don't want to buy one, try just bumping up the temp by five to 10 degrees and then watch that bread like a hawk.
Good luck!! :-)
Wonderful entertaining tutorial!
thank you!
So how do you make it more fluffy than this? Less dough on the inside. Thanks for showing us your recipe. I'll be sure to try it out soon!
My favorite Vietnamese sandwich shop growing up actually removed some of the inside of the bread before adding the fillings.
Mary I made this bolillos too, I love it with avocado
delicious!!
So skilled and talented 😊
Hey Mary, do you think your tendinitis is potentially connected to your gluten intolerance? I’ve had chronic tendinitis for years, and in general inflammation in my body especially in my gut, but it’s got better since cutting out grains. Am enjoying this recipe visually since I can’t eat it myself. Love this channel!
Intolerances and allergies are not the same thing. But I have experimented with periods with and without refined carbohydrates. I certainly feel a big difference in tendonitis pain and signs of inflammation with that. One reason you might've noticed me giving the option of using sweeteners rather than sugar in some recipes over the past year 😁 stay tuned as I go deeper into it in some upcoming videos ✌️
Thanks for sharing Mary! Those look great! Recipe request, Vegan Chicken and Sausage Gumbo
That Banh mi baguette looks good, what is on it because I plan on making this whole meal.
Heck yes! Amazing, Mary!
Thank youuu 😊😊😊
This is amazing and is the perfect crispy ASMR
I'm glad you enjoyed 😊
@@marystestkitchen thanks for putting this content out there. I learnt alot about bread and baguettes. Can't believe I never knew about the steaming trick.
@@Eco_Hiko Your bread game is about to rise to the next level!!
These look so good... thank you 🙏💜🙏
You are so welcome!
Looks amazing, Mary! I'm on the New England coast so thinking vegan lobster rolls 😋
This looks delicious!! I can't wait to take a bite out of one of those buns this weekend!! We'll see how it goes without a baguette tray 😬
So awesome! I can almost smell it. ❤️❤️❤️🥰
Hi Mary! So excited to try this recipe. I don't think my kitchen is warm, would you suggest proofing the first two times it in an off oven with some warm water?
Just place it in a warm environment; no steam needed. So you could put it in your oven with the oven light on (or just with the pilot light on if yours is a gas oven)
@@marystestkitchen great thank you
Thank you for one of the best food prep videos I've seen on TH-cam. I have to say, it looks like a lot of work for something that costs me 5,000 VND just about anywhere here in Hoi An. But sadly, I am leaving Vietnam in a month and was wondering just how hard can it be. Like most Vietnamese dishes, which are complicated to make at home, Banh Mi's don't look easy but to get the real deal will be worth a try. Just wondering if you have ever made Bun Cha Hanoi? I can't wait to check you your other videos!!!
haha yes! If you can get your banh mi from a Vietnamese bakery, do it! :D There's just something so satisfying about taking them out of your very own home kitchen though. To answer your question, I haven't! You might want to check out my friend @thevietvegan tho
looks amazingly perfect!
They are amazing. I hope you can try it!
Looks like pirujo 🤤 I’ve gotta try this
Another mouthwatering video :)
This bread looks absolutelly the same thar the traditional "Pão Francês " from Brazil and that's just amazing, because Vietnam and Brazil have no other cultural similarities that I can recall.
Amazing. Thank you for sharing!
that's one sharp knife Mary! wow!
I only started using a real knife sharpener (as opposed to the using th bottom of ceramic mugs). What a revelation!
How about using up the leftover bread? Vegan bread pudding, stuffing, anything esle?
Hello Mary, thanks for your video. After trying 8 recipes and failed, I will try your recipe soon. But do you have any advices for making the Banh mi airier?
Just try THIS recipe as is. Dont add anything else. Remember to use bread flour. Good luck 🍀🍀🍀
@@marystestkitchen Any advice about oven control (temperature/humidity/rack level)? Our oven has a fan directly cantered on the back wall. Ideal room temperature for proofing?
Thanks!
thank you for sharing your recipe 😊
My pleasure 😊
Looks amazing 👌 all i would need is butter 🤤
You and me both!
Okay i love you already after this video and subscribed 😂💓Im making banh mis today (unfortunately w store-bought bread) but I really want to make my own. Ill def tag you when i make them i just need that kitchen aid first bc LOL this person: !me! Cant knead for 30 minutes 😂 thanks again
Aw thanks! 🙏 I'm working on a no-knead version so please look forward to that
@@marystestkitchen will do
Amazing! :) Kepp it up Mary!
So excited to make these 😍
They look great will definitely try them. I was just wondering doesn't anyone use bakers yeast anymore do people still know what it is?
Isn't baker's yeast a catch-all phrase for all the different kinds of commercially available yeast used in baking though?
Es espectacular! !!
YAAASSSSS GIRL, BREAD!!!
hehe enjoy it while we still have bread on the channel :'''|
These look so good! Question - if I use a bread maker do I have it knead the dough for the same amount of time? We have a bread maker but I've never used it before (it's my flatmate's). I got a vegan pork roll from a local Asian store so I really want to make the banh mi's I remember eating back in Australia... unfortunately there are no Vietnamese bakeries here in my area of London 😭😭😭 Thanks for the recipe!
Maybe? Sorry I don't have a bread maker. I would *guess* to knead the same amount of time. Just try and then do the window pane test. Good luck!
@@marystestkitchen that's cool - the machine kinda scares me tbh haha. But I'd take that over hand kneading for nearly an hour 😂 Thanks for the quick response!
@@OMGninja no worries! Save your hands! 😀
I love making homemade bread!!!
The best!
Are you a voice actor? You should be! I mean as a side hustle to the amazing baking!
What kind plastic is that to cover the bread?
It's just regular plastic food wrap. No Name brand.
Can I mix with milk instead of water?
Traditional banh mi is made with water. Don't ruin it by using milk 🤢
I’m no longer vegan but years ago when I first started I sued your channel for ideas , and inspiration , I have this chicken that I want to make into banh mi sandwich but can’t find the buns I always liked your bread recipes but I already had issues with my wrists so I was saving for a mixer specifically for bread and pasta, well anyways , now I’m able to buy an ankarsrum mixer that shines in bread mixing so I plan on trying this out soon , I may need to freeze my chicken though 😂
glad you got your mixer! Hope you have lots of fun with it :-)
To quote Ratatouille "It's a symphony of crackle." 😍
Thank you for the recipe, I tried today and the dough came out fluffy, I got so excited but once I remove the cling wrap my cling wrap got stuck to my raw shaped dough and got deflated 😅, we’ll atleast I know what went wrong, I will try again with tea towel instead of cling wrap next time. I do appreciated the video and l know you did warn us about the cling wrap lol😅
You can also flour the cling wrap ahead of time! Just fyi. So sorry that happened to you anyhow. I know how disappointing that feels! I know verrry well 😅
Amazing! Thank you
You're very welcome! I hope you make it :-) and let me know how it turns out!
I wonder if this could be kneaded in a bread machine... 🤔 Once I get my new one I'll see. I think I remember that the one I decided on has manual settings as well as fixed ones.
When they "sing" coming out the oven and cooling 🙌
For the Oven, did you use fan force? Or without it? And is your oven heating up from top and bottom?
Trying to get a good result~
Thank you in advance!
No fan. My oven heats from the bottom :-) hope that helps!
@@marystestkitchen That helps a lot～！Thank you very much!
I tried your recipe and it looked great after the last proof of one hour. I had a problem with the cling wrap sticking to the bread. Once I got the cling wrap off I was able to score the bread and get it in a 475 degree oven for 20 minutes. The color and texture looked fantastic. The problem I had was the bread sticking on my pan. I have a 3 column pan kind of like yours. Any suggestions?
Oh no! The plastic wrap might cling to the risen loaves if your environment is very humid OR the dough was a bit over-hydrated or over-proofed. *(1)* Try adding a bit extra flour to your dough. A tablespoon or two might be all you need. *(2)* You could also try to remove the plastic wrap a bit earlier. Over-proofed dough can sometimes stick. *(3)* Another way is to oil the plastic wrap. I don't like this option as much because even though it's effective at preventing sticking, it's putting a band-aid on the problem. Once you figure out which tweaks to do to make the recipe perfect in your own kitchen, you shouldn't need to oil the plastic wrap.
Too much moisture (do to humidity or over-hydration) can also lead to the baguettes sticking to a non-stick pan. Over-proofing can also do this as the dough grows into the vents of the pan. To prevent any sticking, you can use parchment paper under the dough. I've done this before and it does not affect the bake time or anything. Hope this helps!
@@marystestkitchen I think you are right about the over proofing. I will try to put the buns higher up in the oven and maybe go 30 minutes. I guess the over proofing could be the cause of my next question, of why are the buns sticking on the bottom of the pans. I have to cut the buns out of the pan. Any thoughts on that problem? My last question is the buns got really soft the next morning. They lost all their crunch. I know this is my fault because I put them in a zip lock bag before I went to sleep. Is their a way to store them and keep the crunch?
@@craigchang4906 Over-proofing can also do this as the dough grows into the vents of the pan. To prevent any sticking, you can use parchment paper under the dough. I've done this before and it does not affect the bake time or anything.
As for keeping buns crusty, the only way is to keep them on the counter. However, they can dry out too much if you don't plan on eating them on the same day. This is also true of bakery-made banh mi.
The best storage method, imo, is to keep them in a box/bag and re-crisp them just before you want to serve. To do this, I sprinkle a little water in my air fryer and then air fry at 400°F for about a minute. That way it comes out crisp but still soft on the inside.
If you don't have an air fryer, you can also do this in the oven. 400F, with some water sprayed on the oven walls. Just keep an eye on them so you only toast enough to crisp up, not brown. Good luck!
@@marystestkitchen Thank you so much for all the advice you are awesome 😘
That crackle though!!😉
Amazing!!!!
@Mary's Test Kitchen , mine never comes out this good. Once I did a startup sourdough from rainwater, which was the best bread I've ever had, and haven't been able to reproduce it since. I couldn't keep the starter alive, and I always add things that mess up the gluten, like oatmeal, wheat bran, flax seed meal, and other healthy ingredients. My request is how can we make healthier bread also come out with amazing taste and texture?