The Only Bread You Should Use For A Perfect Banh Mi Sandwich

While the bread in a banh mi sandwich may appear to be a smaller version of the French baguette, it's actually a uniquely Vietnamese bread, which is crafted differently.

Banh mi bread is distinguished by its dough, which is mixed in a much more fast-paced and rigorous manner. Such briskness enhances the internal airiness.

The dough is proofed for a long time between 70 and 77 degrees F. The cooking process is finished in an extra hot oven, fueled by convection heat, along with a pan of water.

The steam is crucial for the best rise, while a spray of water during baking promotes a crispier crust. To attain its perfect log shape, it's rolled up with a specific motion.

The results are an interior that's much more airy, and an exterior that's delectably crispy, but very thin. The bread's flaky and soft, which lets the fillings take center stage.