A bánh mì specific fork of the baguette recipe targeting less chew and a thin crisp crust over a light collapsible crumb: AP flour, same-day bake (less gluten development), shorter rolls, more fully proofed, and baked shorter
Note
This is currently an untested revision, the sandwich below was actually built with the og baguette.
Bread
Makes 6 small rolls.
Ingredients
- 500 g all-purpose flour
- 340 g water (68%)
- 10 g salt (2%)
- 5 g instant yeast (1%)
Mix
Stand mixer, dough hook: mix all ingredients until smooth, elastic, tacky.
Bulk
Cover and rise 60–120min, or until puffy and around doubled.
Divide and preshape
Divide into 6 equal pieces. Preshape into loose logs.
- Rest: 15 min
Shape
Short torpedoes, 6–8 inches. Seal, but don't crank down tight — keep them loose, not dense.
Final proof
- Proof: 45–75 min
Look for very puffy, slow spring-back, noticeably light when lifted. Should feel fragile.
Bake
Preheat stone/steel to 500°F
Score once lengthwise, then steam after loading.
- Bake: 12–16 min total
- Vent steam: after 6–8 min
Pull when golden, not dark mahogany — overbaking thickens the crust. Cool fully before filling.
Sandwich
Ingredients
Spread
- pâté (bottom)
- Kewpie mayo (top)
Protein, thin sliced
- old fashioned loaf, warmed (like a seasoned bologna)
- chopped ham, cold
Seasoning sauce
hap-hazard sub for maggi
- fish sauce
- lime
- sugar
- vegemite
- sesame
- soy sauce
Veg
- cucumber
- jalapeño
- pickle (lacto pao cai, rinsed, then sugar + white vinegar)
- cilantro
Assemble
- Split roll, pull out a little crumb, toast briefly.
- Pâté on bottom, Kewpie mayo on top
- Layer protein: warmed old fashioned loaf, then cold chopped ham.
- Small drips of seasoning sauce over the meat (a Maggi sub — keep it light).
- Stack in veg: cucumber, jalapeño, pickle, cilantro over the top.
- Lime on top veg, careful not to wet bread.
