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Banh Mi, Vietnamese Baguette Recipe - ChainBaker

ChainBaker · chainbaker.com · 2021

Against 138 French bread recipes

More sugar than 88% of recipes and more fat than 88%.

See how all 138 French bread recipes compare →

Get the method at chainbaker.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 138 French bread recipes, per 100 g of flour.

  • More sugar than 88% of recipes: 2% of the flour weight against the typical recipe's 0%.
  • More fat than 88% of recipes: 4% of the flour weight against the typical recipe's 0%.
Water: 64%, 35th percentileSalt: 2%, 57th percentileYeast: 0.4%, 34th percentileSugar: 2%, 89th percentileFat: 4%, 89th percentileWaterSaltYeastSugarFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 100g (3.5oz) strong white bread flour100 g
  • 160g (5.6oz) water at around 19C* (66F)160 g
  • 3g (0.1oz) dry yeast or three times the amount of fresh yeast3 g
  • 150g (5.3oz) strong white bread flour150 g
  • 5g (0.2oz) salt5 g
  • 5g (0.2oz) sugar5 g
  • 10g (0.4oz) oil + some more for brushing10 g

flour 250 gbatter 433 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 138 recipes. Shaded: the middle half. Tick: the median.

  • Water64% · 35th percentile
  • Salt2% · 57th percentile
  • Yeast0.4% · 34th percentile
  • Sugar2% · 89th percentile
  • Fat4% · 89th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
20 minutes
median 22 minutes

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