banh mi baguette

A recipe for crusty yet soft, homemade Vietnamese banh mi baguettes, used for banh mi sandwiches.

Homemade Banh Mi Baguette

270 ml warm water

sugar

g active dry yeast

500 g bread flour (or all-purpose)

g sea salt

g avocado oil (or any light vegetable oil)

Measure out the warm water into a large measuring cup.

Stir in the sugar and yeast. Give it a mix to activate the yeast.

Add the flour, salt, oil, and egg into a stand mixer bowl fitted with a dough hook.

Once the yeast is bubbly, pour it into the flour mixture.

Knead the dough until it is smooth and elastic, at least 10 minutes on a stand mixer at speed 3 or 4 (depending on your mixer&#039;s horsepower).

The dough is ready when you can stretch a little bit of the dough between your fingers and it creates a thin &quot;windowpane.&quot;

Transfer the dough to a lightly oiled bowl and cover.

Let it rest in a warm location, until doubled in size.

Make the dough:

Once risen, divide the dough into 6 equal triangular portions.

Slap the dough to release any air bubbles and shape into a triangle.

Start from the "pointy" end of the triangle and roll and pinch the sides, while working your way down.

Seal the ends and place onto a perforated baguette pan. (I placed 2 pieces of dough on each &quot;well&quot;).

Repeat with the remainder.

Cover lightly with a damp cloth and leave to rise in a warm location, until puffy and almost doubled in size.

Shape the dough:

Towards the end of the proofing time, preheat oven to 425°F/218°C.

Adjust the oven rack to the 3rd from the bottom.

Carefully add a large roasting pan filled with hot boiling water to the bottom rack of the oven.

Preparing the oven:

Spray the baguettes with water using a clean kitchen spray bottle.

Make a swift yet controlled slash at a 45° angle on each baguette with a sharp knife or baking lame.

Spray the tops of the baguettes with water again.

Place the baguettes into the oven and quickly spray the baguettes with water (to create steam) before shutting the oven door.

Bake for a total of 22 minutes. Every 2 minutes, open the oven door and spray the baguettes with water, until 6 minutes have elapsed (do this 3 times, every 2 minutes).

When there is 10 minutes left in the baking time, carefully remove the roasting pan with hot water and let the baguettes continue to bake.

Cool the baguettes slightly before slicing.

Baking the baguettes:

https://www.youtube.com/watch?v=H6hzEpdnlCQ

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Ingredients:
270 ml warm water
2 g granulated sugar
7 g active dry yeast
500 g bread flour or all-purpose
5 g sea salt
30 g avocado oil or any light vegetable oil
1 large egg

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Get the full recipe here: https://www.siftandsimmer.com/homemade-banh-mi-baguette/

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How to Make Banh Mi Baguette At Home | Sift & Simmer

In Vietnamese, the word BánhMì is derived from ”Bánh” which refers primarily to baked goods including bread. These Vietnamesebaguettes are deliciously light and crispy that is inspired by French Baguettes, a legacy from the French Colonization.  But the Vietnamese BánhMì baguette differs in taste and texture.  The Vietnamese version is a lot lighter and airier in texture on the inside.  And the outside is lighter and crispier in texture. 

Vietnamese Baguette Bread Recipe | Bánh Mì Việt Nam

BreadFlour

Kosher Salt

Sugar

Instant Rise Yeast

350 ml Water (room temperature)

Combine bread flour, kosher salt, sugar andinstant rise yeast and mix. 

Add all dry ingredients to standing mixer andcombine with water.

Mix on speed setting #2 for a few minutes untilall dry ingredients are well combined. Let dough rest for 2-3 minutes.

 Now increase speed setting to #4 and knead doughfor 5 minutes.

Let dough rest for 5 minutes.

Knead dough for another 5 minutes at speedsetting #4.

Do the stretch test to make sure dough isready.  If dough stretches withouttearing, then the dough is ready. Form the dough into round shape.

Transfer dough into lightly greased bowl, coverwith kitchen towel and put in the oven with OVEN LIGHTS ON and let t rest for 60 minutes.

 Knead the dough by hand a little bit to release all the air bubbles.

Form dough into round shape again, cover and putin the oven with OVEN LIGHTS ON for another 30 minutes. 

Dough is now ready for shaping.  Divide the dough into 8 equals sizes. 

 Punch / flatten each dough to release any airbubbles and then shape into finish size.

Put on your shaped baguette on baguette orbaking tray.  Cover with kitchen toweland put back in the oven with OVEN LIGHTS ON to rise another 30 minutes.

After 30 minutes, take dough out of oven andpre-heat oven to 450 – 475 degrees Fahrenheit (depending how hot your oven )

Once oven is pre-heated, lightly spray doughwith water and make a cut in the middle with a very sharp knife. 

 Put in the oven. Spray some water into the oven before closing the oven door.

Bake 20-23 minutes (depending on youroven).  If your oven has uneven heatdistribution, turn the baguette half-way through the baking time.

https://www.youtube.com/watch?v=RD8Otxc9JxE&t=110s

In Vietnamese, the word Bánh Mì is derived from ''Bánh'' which refers primarily to baked goods including bread. These Vietnamese baguettes are deliciously light and crispy that are inspired by French Baguettes, a legacy from the French Colonization.  But the Vietnamese Bánh Mì baguette differs in taste and texture.  The Vietnamese version is a lot lighter and airier in texture on the inside.  And the outside is lighter and crispier in texture.  

If you are a big fan of bread, then you must try this Vietnamese baguette recipe! You will only need five ingredients, passion for trying new things, patience, then combine with right baking techniques, and you will surely be able to create your Homemade Vietnamese Baguette!

My recommendation is to use Bread Flour in this recipe versus regular All-Purpose Flour.  Bread Flour has a higher protein and gluten content.  The high protein and gluten content will result in a nice chewy yet light texture.  My preferred brand is King Arthur Unbleached Bread Flour.  But there are lots of great brands of bread flour readily available nowadays. 

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Full recipe and instructions:
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▶️ Ingredients:
• 500 grams Bread Flour: https://amzn.to/3rBnK0Y
• 8 grams Kosher Salt: https://amzn.to/3KXFThj
• 6 grams Sugar: https://amzn.to/3OK8RDE
• 1 packet of Instant Rise Yeast: https://amzn.to/3OOeoco
• 350 ml Water (room temperature)

▶️ Kitchen Equipment
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• Baguette Pan: https://amzn.to/3s9MRIG

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Vietnamese Baguette Recipe | Banh Mi Baguette

Learn how to make authentic Vietnamese baguettes with that signature crackly crust and pillowy-soft interior—perfect for homemade banh mi sandwiches! This easy-to-follow recipe uses simple ingredients and baking tips to help you get it just right.

Vietnamese Baguette (Banh Mi Baguette)

+ 2 tablespoons water ((warm to 100℉- 115℉))

(8 grams) granulated sugar

(500 grams) bread flour

(10 grams) salt

unsalted butter (melted)

egg (room temperature)

Prep Your Ingredients: Bring the egg to room temperature. Weigh your flour for accuracy, or gently spoon it into a measuring cup and level off the excess.

Make the Starter: In a microwave-safe bowl, heat 1 cup + 2 tablespoons of water for 30–35 seconds, until it reaches 100–115°F. Stir in 1 packet (7g or ¼ oz) of instant yeast and 2 teaspoons (8g) of sugar. Mix well and set aside for a few minutes until foamy.

Mix the DoughUsing a Stand Mixer: Attach the dough hook. In the mixer bowl, combine 4 cups (500g) bread flour, 2 teaspoons (10g) salt, 2 tablespoons unsalted butter, and 1 room-temperature egg. Mix on low speed (1–2) until just combined. Add the yeast mixture and continue mixing on medium speed (3) for 10 minutes, until the dough is smooth and elastic.Mixing by Hand: In a large bowl, mix the flour, salt, butter, and egg. Add the yeast mixture. The dough will be sticky—knead on a lightly floured surface for 10–12 minutes until smooth and elastic.

First Rise: Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1 hour, or until doubled in size.

Shape the Dough: Divide the dough into 6 equal pieces (about 135g each).Gently flatten each piece into a triangle using your hands or a rolling pin. Pinch the two corners, then roll into a baguette shape, tapering the ends slightly. Avoid pressing the center—this keeps the structure light and airy.

Second Rise: Transfer the shaped dough onto a baguette pan, placing 2 baguettes per slot with about 1 inch of space between them. Using a baker’s lame or sharp knife, score each loaf at a 45° angle. Let rise uncovered in a warm place for 45 minutes, or until puffy and doubled in size.

Preheat the Oven: Preheat to 425°F. Position one rack ⅓ from the top and another about 4 inches below it.Fill a tray or cookie sheet with water and place it on the lower rack to create steam.

Get Ready to Bake: Just before baking, spritz each baguette with water (about 4 sprays per loaf) using a food-grade spray bottle.Place the baguette pan on the top rack, with the steam tray directly below.

Bake the Banh Mi: Bake for 22 minutes. After 4 minutes, open the oven briefly and mist the baguettes again.Remove the steam tray about 10 minutes before the end to help the crust crisp up.

Cool and Enjoy! Let the baguettes cool slightly before slicing. Enjoy them warm, fresh out of the oven, with your favorite bánh mì fillings or simply with a pat of butter.

This recipe is so good. I've doubled it twice to make it. I just doubled all the ingredients. I do use a scale to weigh ingredients. 
My family likes it so much. I did buy a special pan to bake it. I have used King Arthur Sir Lancelot flour with very high gluten and I've used their Special patent flour that is a bit less gluten. Both turned out great. My 12 year old daughter helped me roll them this time.

I made these today for crawfish poboys. They turned out great with a perfect flavor. I just bought a new stove and checked the oven temperature, but mine were done in 14 minutes. I will make these again for sure.

I must say, I very rarely bake and so am quite inexperienced but these came out fantastic, which is a sign of a solid recipe. Mine came out a little darker than intended so next time I'll take one or two mins off the cooking time but I know it's just because my oven runs a little hot. My husband was very impressed by the flavor and texture, especially for it being my first try. Crust came out perfectly thin and crispy. He said it was so good he could eat a whole bun plain with just a bit of butter! Looking forward to making banh mi sandwiches tomorrow with all the fixings! Thank you!

What a great recipe.  I baked once yesterday and one more time tonight.  The baguettes came out so perfect.  Thank you so much for sharing the recipe.

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