vietnamese 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

Follow along:
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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

Make your own Vietnamese baguettes! These Bánh Mì have a light and cottony crumb with a super thin and crispy crust! This is the closest recipe to Vietnamese Bánh Mì!

How To Make Bánh Mì (Vietnamese Baguette)

water (at room temperature)

g bread flour ((at least 12% protein))

tsp bread improver

dry yeast

tsp sugar

salt

tsp vitamin C (from powder

tbsp vegan butter (for brushing)

Add the water, bread flour, bread improver, dry yeast, sugar, salt, and vitamin C to the bowl of a stand mixer fitted with the dough hook.

Mix on speed 2 for about one minute, or until everything is combined. Use a spatula to scrape down the sides if needed. Now, increase the speed to the maximum (10 on a Kitchenaid), and let the stand mixer knead at full speed for about 8 minutes. Keep an eye on it as it will move because of the speed.

Using slightly oiled hands, transfer the dough to a greased countertop or smooth surface. The dough should be elastic and very sticky, that&#039;s normal. Cover the dough with a bowl upside down and let it rest for about 20 minutes.

Preheat your oven to its lowest temperature (about 86°F/30°C). If it cannot go that low, just turn the oven light on. Place a baking sheet filled with warm water in the bottom of the oven. Grease two baguette pans with an oiled kitchen paper towel and set aside.

After 20 minutes, divide the dough into 6 balls of about 70g each. This is the regular size of banh mi, however if you want bigger baguettes, divide the dough into 5 pieces of 84g.

To shape: slap a ball of dough on your greased working surface, then use your hands to flatten it into a thin rectangle. Next, roll it out into a roll of about 5-inch long (see photos and this video to get an idea of how to shape the baguettes). Transfer to the prepared baguette pan and repeat with the remaining balls of dough.

Wet two lightweight cheesecloth and place them on the baguette pans, this will prevent the baguettes from drying and forming a crust. Place the baguette pans in the preheated oven and let the dough rise for about 2 and a half hours. Check after 1 hour and re-arrange the cheesecloth if needed (since the dough will rise, you might have to carefully remove the cheesecloth and replace it on top so it doesn&#039;t stop the dough from rising well).

Once your dough has quadrupled in size, remove the pans from the oven but keep the cheesecloth on top. Preheat the oven to 475°F (247°C) and place an iron skillet in the bottom of the oven. This will help retain heat better. Let the oven preheat for at least 25 minutes.

Boil about 3 cups of water. In the meantime, remove the cheesecloth and spray the dough with water. Using an oiled razor blade (or very sharp knife), score each loaf with 2-3 cuts. Tip: Hold the blade at a 45° angle (not perpendicular) and make cuts of about 1/2 cm deep.

Spray with water once more. Now, place your baguette pans into the oven and pour the boiling water into the iron skillet. Immediately close the oven door and turn off the oven fan.

Bake for about 17 minutes, or until the banh mi are golden brown. Do not open the door during baking. Once your banh mi have a nice color, carefully flip them upside down and bake for another 4 minutes, or until the bottom is golden brown as well.

Remove from the oven and hear them crack! Some cracks should appear very quickly, that&#039;s one of the characteristics of a good banh mi. If you want them to have a nice shine, lightly brush them with melted vegan butter and let them cool a bit before eating.

Banh mi are best eaten the same day, the crust is super crispy and the crumb so fluffy! You can keep them for up to 3 days at room temperature in a bread bag. They will become softer the next day, but you can reheat in a preheated oven to make them crispy again.

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

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Vietnamese Baguette Recipe | Banh Mi Baguette

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