This No Knead Banh Mi recipe makes Vietnamese Baguettes with tremendous crackly, crispy skinny crusts and light-weight crumb. This technique makes use of time to develop taste and texture as an alternative of heavy kneading; no bodily effort nor stand mixer required! You’ll love this bread to make Banh Mi Sandwiches (video hyperlink) or dip in stews and curries. Should you choose to have your Banh Mi prepared TODAY, use my conventional Banh Mi recipe as an alternative.

Video Tutorial for No Knead Banh Mi (24-48hr Vietnamese Baguettes)

Why you’ll love this No Knead Banh Mi Recipe

This No Knead Banh Mi recipe

• solely wants you to stir the elements collectively to kind the dough, then
• requires NO heavy effort, NO stand mixer,
• makes use of time as an alternative of kneading,
• makes 8 good Banh Mi rolls, 
• leads to crispy, crackly skinny crust,
• has mild, fluffy inside crumb,
• and might be saved as much as 2 months!

Nevertheless, in case you are in a rush and need to have contemporary Banh Mi TODAY, then you need to take a look at my conventional Banh Mi recipe.

What the distinction between Bánh Mì and French Baguettes?

Bánh Mì are the Vietnamese Baguettes that your favourite Vietnamese sandwiches are made from! Should you get it from an actual Vietnamese sandwich store, the surface is crisp and crackly but additionally skinny and light-weight on the similar time. Inside, the crumb is mild and fluffy. Collectively, these textures make the perfect bread for loading up these conventional fast pickled carrots and daikon, cucumber slices, pate, and proteins.

In distinction, French baguettes have a a lot heavier, chewier open crumb and have a thicker crunchy crust. The 2 breads are each great in their very own approach however they don’t make good substitutes for his or her respective conventional sandwiches.

Why make No Knead Vietnamese Baguettes at residence?

Make No Knead Banh Mi bread at residence so as to

• impress your loved ones and pals!
• now not get turned away once you get to the sandwich store too late and so they’ve already bought out of the banh mi bread
• create banh mi that (dare I say) style BETTER than the bakery model!

Actually, if you may get Banh Mi out of your Vietnamese bakery or your native sandwich store, do it! They’re often prime quality, reasonably priced, and it’s good to help native. Nevertheless it’s not all the time that accessible. And this technique of constructing Banh Mi is accessible. Plus in case you are not in a rush, you can also make it style even higher than the bakery model.

Bakery banh mi is made fast! They’re meant for use for tremendous flavorful sandwich fillings; they don’t want to have a properly developed taste from longer fermentation. So saying selfmade can style higher just isn’t a diss on the bakeries in any respect!

How lengthy does No Knead Vietnamese Baguette preserve & find out how to retailer

As soon as your No Knead Banh Mi cool to room temperature, it’s actually greatest to make use of them instantly. However you didn’t simply undergo that baking course of to eat solely at some point! Saved correctly, these no knead baguettes preserve for as much as 2 months!

If you realize you’ll be consuming them the subsequent day, there’s no particular storage answer required. Simply put them in a bread field or container and depart at room temperature. 

If you need the loaves to preserve for a couple of days, you may put them in a big zip-top bag and retailer them within the fridge. They need to keep contemporary for 3 to five days.

If you realize you gained’t get round to them for longer then a couple of days, then place them in freezer luggage and the baguettes will preserve for as much as 2 months if correctly wrapped up.

Learn how to make day-old Vietnamese Baguette contemporary once more

To revive your saved bánh mì to their unique glory, toast them within the oven or air fryer with steam! If frozen, allow them to thaw earlier than utilizing the following tips.

In an air fryer, pour a pair tablespoons of water into the air fryer liner. Place your baguettes within the basket and air fry at 350°F for 1 to three minutes. 

Within the oven, place a steel baking dish on the underside rack and add a couple of tablespoons of scorching water, simply off the boil. Then place your baguettes on the center rack and bake at 350°F for five to 10 minutes.

The warmth from the oven or air fryer warms the bread by way of and crisps up the crust whereas the steam helps preserve moisture all through so it doesn’t dry out. In actual fact, the within turns into tender and moist once more as if it was contemporary! 

Nevertheless, if the water runs out the crust can grow to be extra arduous. So if you need the crust to be extra delicately crisp, add extra water! 

Components for No Knead Banh Mi

As with my unique Banh Mi recipe, the no-knead model requires the fundamental bread elements: bread flour, yeast, a little bit of sugar to get the yeast began, water and salt. The primary distinction within the components lies within the hydration ratio.

What sort of flour is used for bánh mì dough?

Excessive protein bread flour is the important thing to reaching extremely mild Banh Mi. Select prime quality bread flour that has a minimum of 13% protein.

Can I take advantage of all-purpose flour?

I additionally examined this recipe utilizing all-purpose flour and the outcomes had been fairly good too! Nevertheless, I used to be utilizing Robin Hood all-purpose flour and it additionally exhibits 13% gluten on the web site. Not all all-purpose flours can have such a excessive gluten content material.

To simulate decrease gluten AP flour, I blended some cake flour with bread flour for about 10% gluten content material. The consequence appeared fairly good. Nevertheless, it didn’t crackle in fairly the identical approach. Plus, the crumb was denser on the within; not as springy and light-weight.

What about rice flour for banh mi?

You’ll have heard that banh mi want issues like dough conditioners, rice flour, and low gluten flour. These are counter-productive issues, misdirection and downright lies and I’m uninterested in listening to about them! I’ve tried all these “hacks” whereas growing my unique banh mi recipe earlier than determining they had been all both pointless or down-right sabotage. 

On the spot VS Conventional Dry Energetic Yeast

Whereas I take advantage of immediate yeast within the video tutorial, this recipe truly works with each immediate or conventional dry lively yeast. On the spot yeast is milled finer than conventional dry lively yeast.  So technically utilizing the identical spoon measurements would have you ever utilizing extra immediate than conventional. Nevertheless, this distinction is so negligible that totally different measurements aren’t mandatory. Try my submit on baking yeast if you need extra particulars.

Should you’re utilizing conventional dry lively yeast, merely let your teaspoons be a bit extra beneficiant.

One benefit of immediate yeast is that you could add it straight in with the flour; there is no such thing as a have to soak it in water so it blooms first. However I extremely counsel following the blooming step anyway. Then you may ensure that your yeast is lively, the water not too scorching, and it’ll generate ample rising energy.

Heat water

The water you utilize needs to be between 105°F to 110°F. It’s heat sufficient to get the yeast lively however not so scorching that you just danger killing the yeast prematurely. It feels a bit hotter than lukewarm. However since feeling for temperature by contact isn’t too correct, I extremely counsel utilizing a thermometer.

After a few years of laying aside this buy, I lastly received a infrared thermometer gun final yr and it’s been so helpful within the kitchen for all kinds of cooking and baking. That is an affiliate hyperlink you should utilize to see the model I received. Should you resolve to buy by way of that hyperlink, I’ll get a small fee at no additional cost to you. So thanks upfront when you resolve to help my work in that approach.

Salt

I’m utilizing common desk salt however different plain granulated salts will work simply as properly. Don’t skip it as a result of bread made with out salt merely doesn’t style pretty much as good. However relaxation assured, even with the total measure of salt, your bread won’t style significantly salty; simply the way in which bread ought to style!

Tools for No-Knead Bánh Mì

That is the gear I used to make my banh mi style prefer it got here from a Vietnamese bakery (or as shut as we will at residence). These are:

• a baguette pan (non-stick),
• spray bottle or pastry brush (for water),
• a really sharp non-serrated knife, 
• massive mixing bowl with lid (a big plate will do)
• steel baking pan (for decent water)

A baguette pan has curved rows in order that your baked baguettes have a beautiful cylindrical form. They’re additionally perforated so air can flow into and helps to make a good looking crust. Nevertheless, not all are made the identical!  Don’t make the error I did and get one with slim rows that make your baguettes come out like breadsticks. Or a pan with too few rows so you set in all this effort and might solely bake 4 loaves at a time.

I went by way of two baguette pans earlier than I landed on my good holy grail baguette pan (affiliate hyperlink). 

No baguette Pan Work-Round Nevertheless, in case you are eager to make these Vietnamese-style baguettes NOW and can’t wait to get a pan, go forward and use a parchment-lined baking sheet. To assist the baguettes keep separate when they’re rising, fold your parchment paper to create partitions between the three rows of baguettes. 

The form gained’t be fairly the identical and also you do lose a little bit of the expertise BUT your flat-bottomed bánh mì will nonetheless style spectacular. Bear in mind, these are your crispy golden vessels of pillow-y tender perfection and there ARE no guidelines!

Any spray bottle that can provide you an excellent mist of water will do. You’ll have to mist your risen loaves simply earlier than you slash them; this helps the blade slice by way of simply. And also you’ll need to mist them simply after you place them within the oven too.

Lastly, to simply create slashes that can permit your baguettes the liberty to rise to their full potential within the oven, you’ll want a really sharp blade. You possibly can use a bread lame which is particularly made for that function. Or make do with a freshly sharpened chef’s knife, like I do.

Optionally, you should utilize a stand mixer to make the job of kneading the dough to silky softness a lot simpler. A sturdy meals processor can do the job as properly, although you’ll work in brief pulses to stop over-working the dough. 

24 vs 48 hr variations

Throughout testing, I making the banh mi with dough rested for 48 hours made the perfect banh mi. The dough was correctly hydrated all through with out kneading, the flavour was mildly developed with chilly fermentation, whereas the gluten stayed sturdy sufficient to rise and bake with out collapse. The photograph beneath is a cross-section from a baguette rested for 48 hours.

The photograph above exhibits the crumb utilizing dough rested solely 24 hours. As you may see, it nonetheless appears to be like nice on the surface, with crispy skinny crust however the crumb is a bit uneven. It additionally didn’t have as wealthy of a flavour. That stated, the 24 hr no-knead model nonetheless got here out nice sufficient to make wonderful sandwiches.

So you probably have the time, I’d extremely advocate sticking with the 48 hour technique. However when you solely have 24 hours, you may nonetheless make scrumptious no-knead banh mi.

Have you ever made this No Knead Banh Mi?

Have you ever made this recipe? You probably have, I’d actually respect when you left a overview. You probably have any questions, please depart me a remark and I’ll do my greatest to reply! Whether or not you permit a overview/remark right here on the weblog or on the Youtube vide, it actually helps! I respect all of the suggestions!

Printable recipe for No Knead Banh Mi (Vietnamese Baguette)