Vietnamese Baguette (Banh Mi Baguette)
User Reviews
5
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Prep Time
30 mins
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Cook Time
22 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 22 mins
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Servings
6 baguettes
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Calories
353 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Baguette (Banh Mi Baguette)
Description
Vietnamese Baguette (Banh Mi Baguette) combines bread flour, instant yeast, sugar, salt, melted butter, and a room-temperature egg with warm water to form a sticky yeast dough. The dough is mixed and kneaded either by stand mixer or by hand until smooth and elastic. It undergoes a first rise in a warm environment until doubled and then is shaped into baguettes. Weather conditions and dough temperature are key factors during proofing to achieve proper fermentation. Prior to baking, the dough is misted with water and scored to control expansion. This method produces a baguette with a thin, crispy crust and a soft, airy crumb that pairs well with savory sandwich fillings or can be enjoyed on its own with butter. The recipe emphasizes measuring flour by weight for accuracy and recommends using a thermometer for water temperature to activate the yeast effectively.
Attention to rising times helps ensure the dough is ready; a gentle finger press should leave a lasting indentation without bouncing back immediately. The finished baguette benefits from the use of butter and egg, which enrich the texture compared to standard French baguettes. This loaf offers a versatile base for traditional Vietnamese sandwiches or can be served alongside meals requiring fresh bread.
Misting the dough before and during baking supports the development of the thin, crispy crust distinctive to banh mi bread. Scoring not only adds to the classic appearance but also directs how the dough expands in the oven for an even bake. Overall, this recipe provides detailed guidance to replicate the unique qualities of a Vietnamese baguette at home.
Ingredients
- 1 cup water warm to 100℉- 115℉, 2 tablespoons
- 1 (7 g or ¼ oz) instant yeast about 2 teaspoons, packet
- 2 teaspoons granulated sugar 8 grams
- 4 cups bread flour 500 grams
- 2 teaspoons salt
- 2 tablespoons butter melted, unsalted
- 1 egg large, room temperature
Instructions
- 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.
Notes
- Use a kitchen scale to measure flour for consistent dough texture; spoons and levels can vary.
- Maintain water temperature between 100°F and 110°F to properly activate the yeast without killing it.
- If your kitchen is cool, proof the dough inside a turned-off oven with just the light on to create a warm environment.
- Press two floured fingers lightly into the dough; if the indentation remains, the dough is properly risen and ready for shaping.
- Spraying or misting the dough surface with water before and during baking helps develop the characteristic thin, crisp crust of bahn mi baguettes.
- Scoring the dough is essential to control oven spring and ensure attractive loaf expansion during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6baguettes
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 661mg | 28% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 166IU | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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