Vietnamese Baguette

Name: Vietnamese Baguette
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 loaves
Ingredients: 2 1/4 teaspoons instant yeast; 1/2 cup warm milk; 1 cup warm water; 3 1/2 cups all purpose flour; 1 1/4 teaspoons salt; 1 tablespoon sugar

User Reviews

4.9

99 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
3 hrs 30 mins
Total Time
30 mins
Servings
4 loaves
Calories
446 kcal
Course
Bread
Cuisine
Vietnamese

Vietnamese Baguette

Jack Kelley

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This soft, chewy baguette is easy to make and perfect for sandwiches, subs, or crostinis!

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Ingredients

Servings

2 1/4 teaspoons instant yeast 9 g
1/2 cup warm milk 1% or 2%, 90°
1 cup warm water 90° - 100°
3 1/2 cups all purpose flour 493 g
1 1/4 teaspoons salt 8 g
1 tablespoon sugar 13 g

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Instructions

Add milk to a 2 cup pyrex with a spout and warm in microwave for 20 seconds or until it is about 90°. Add yeast and give a gentle mix.
Add flour, sugar, and salt to your food processor and give it a couple of pulses to combine. You could also just add it all to a large bowl, or a stand mixer.
Add the warm water to the milk and yeast and give a mix. Then, turn food processor on and slowly pour water, milk, and yeast into the food processor through the feed tube. Blend just until a dough starts to form. This will only take a minute.
Transfer dough to a large bowl and tightly cover with plastic wrap. Let rise for about 1 hour or until it has doubled. Punch down dough, cover and let rise again, another hour. Punch down again, and let rise a 3rd time, 1 more hour. You will want it to rise at least 3 times.
Line a baking sheet with parchment paper.
Flour a clean surface or cutting board. The dough will be soft, slightly sticky, and airy. Be gentle with the dough and try to keep as much of the air in the dough as possible as you work with it. Gently turn your dough onto the floured surface so it is lightly covered with dough. Use a dough scraper knife and cut dough into 4 pieces.
To shape each baguette, gently flour your hands and then press a piece of dough into a rectangle. You'll notice the dough kind of naturally stretch to one side - this is like the grain of the dough. Work with it and stretch it that way, this will allow it to rise more.
Fold the top third of the dough down and the bottom third up - like you're folding a letter. Pinch the edges and fold those up in half. The purpose of this is coil the dough and that way wen it's baking, it will kind of spring and burst open. Repeat for 3 other pieces. You will have 4-6 inch long logs.
Place the logs seam side down on parchment paper. Pinch the edges for form small points.
Pre-heat oven to 450°. Fill a shallow baking dish halfway with water and place it in the oven on the lowest rack. Place the other rack in the middle.
Cover the dough loosely with a linen dish towel or napkin and let rest for another 30 minutes.
Use a very sharp knife or bread lame to score the doughs with one long slice down the center. The using a spray bottle, mist the doughs with 1-2 sprays each logs.
Place baking sheet with dough in oven and set a timer for 18 minutes. After 3 minutes (at 15 minute mark) open the oven and mist the doughs again. Then after another 3 minutes (at the 12 minute mark) open the oven and mist doughs again. Check at 18 minutes for a golden brown color. If not golden brown yet, bake for another 2 minutes.
Transfer loaves to a rack to cool. Let cool for at least 30 minutes before slicing and using for your favorite sandwich or eating with some butter!

Equipments used:

Notes

Storage:
Storage:
You can keep them for 2-3 days at room temperature in a bread bag. They may soften but you can crisp them back up by adding them to the oven.
You can keep them for 2-3 days at room temperature in a bread bag. They may soften but you can crisp them back up by adding them to the oven.
To freeze for up to 2 months, wrap in a double layer of plastic wrap; defrost at room temperature and reheat in a 350F oven for about 10 minutes to refresh and crisp.
To freeze for up to 2 months, wrap in a double layer of plastic wrap; defrost at room temperature and reheat in a 350F oven for about 10 minutes to refresh and crisp.
Using Active Yeast
Substitute active (not instant) yeast by adding more time to the yeast in the milk and water mixture and letting it activate (foam) before adding it to the food processor.

Nutrition Information

Show Details

Calories 446kcal (22%) Carbohydrates 91g (30%) Protein 15g (30%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 2mg (1%) Sodium 749mg (31%) Potassium 223mg (6%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 30IU (1%) Vitamin C 1mg (1%) Calcium 56mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 4loaves

Amount Per Serving

Calories 446 kcal

% Daily Value*

Calories	446kcal	22%
Carbohydrates	91g	30%
Protein	15g	30%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	2mg	1%
Sodium	749mg	31%
Potassium	223mg	5%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	30IU	1%
Vitamin C	1mg	1%
Calcium	56mg	6%
Iron	5mg	28%