Vietnamese Baguette
User Reviews
4.9
99 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
25 mins
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Additional Time
3 hrs 30 mins
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Total Time
30 mins
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Servings
4 loaves
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Calories
446 kcal
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Course
Bread
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Cuisine
Vietnamese
Vietnamese Baguette
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Vietnamese Baguette is a yeasted white bread with a soft, airy crumb and thin crust. It combines instant yeast with warm milk and water to activate the yeast before mixing with flour, sugar, and salt. The dough is allowed multiple rises to develop structure and flavor. These baguettes are mild in flavor and work well for sandwiches like banh mi.
Description
This Vietnamese Baguette recipe uses instant yeast mixed with warm milk and water to activate it. Flour, sugar, and salt are combined separately then mixed with the liquid yeast mixture until a dough forms. After transferring to a bowl, the dough goes through three separate one-hour rises, punched down between rises, to build a light texture. The dough is handled gently due to its softness and stickiness, then shaped and baked.
The final bread is characterized by a light and airy crumb with a tender crust. The slight sweetness from sugar balances the mild flavor making it versatile for various fillings or as an accompaniment to meals. It stores for a few days at room temperature but crisps up when reheated.
Storing baguettes in a bread bag for 2-3 days keeps them soft but they can be refreshed in a hot oven. They freeze well wrapped tightly and can be thawed and reheated to regain texture. This recipe also notes how to substitute active yeast by allowing more activation time.
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Ingredients
- 2 1/4 teaspoons instant yeast 9 g
- 1/2 cup milk 1% or 2%, 90°, warm
- 1 cup water 90° - 100°, warm
- 3 1/2 cups all-purpose flour 493 g
- 1 1/4 teaspoons salt 8 g
- 1 tablespoon sugar 13 g
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
- Store baguettes at room temperature for 2-3 days in a bread bag; reheat in the oven to crisp.
- Freeze wrapped in double plastic wrap for up to 2 months; defrost at room temperature and warm in a 350°F oven for about 10 minutes to refresh.
- To use active yeast instead of instant yeast, activate it longer in the warm milk and water until foamy before mixing with flour.
Nutrition Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
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