Vietnamese Bahn Mi

December 31, 2021 | Chef Oliver Lim


100% 500 g German Wheat Flour Type 650
2% 10 g Caster Sugar
2% 10 g Salt
2% 10 g Domino Verde Bread Improver
5% 25 g Spring Tradizione Sourdough Powder
2.2% 11 g Angel Instant Yeast
2% 10 g Vegetable Oil
60% 300 g Water, cold


  1. Add all ingredients into the mixing bowl and mix using the dough hook.
  2. Roughly combine all ingredients at slow speed (autolyse method), and rest dough for 30 min.
  3. Mix again 2 min on slow speed, and 4-5 minutes on faster speed. Check dough for windowpane test.
  4. Fold the dough to a ball and rest for 60 minutes at room temperature.
  5. Degas the dough and scale to portions of 150g.
  6. Round the doughs and rest for another 15 minutes (bench rest).
  7. Apply long shape and set on trays with the seam facing down.
  8. Proof until dough size has doubled.
  9. Apply score on top and spray with water.
  10. Preheat the oven to 220°C, place the bread into the oven and apply steam.
  11. Bake for around 20 minutes until golden brown.

Vietnamese Bahn Mi
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