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Vietnamese Baguette (Banh Mi Baguette) Recipe

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4.2 from 2 reviews

Learn how to make authentic Vietnamese baguettes (Banh Mi Baguette) featuring a signature crackly crust and a soft, pillowy interior. This easy recipe uses simple ingredients like bread flour, yeast, and butter, combined with precise mixing, rising, and baking techniques to achieve perfect homemade baguettes ideal for traditional banh mi sandwiches or as a delicious standalone bread.

  • Total Time: 2 hours 22 minutes
  • Yield: 6 baguettes

Ingredients

Dough Ingredients

  • 1 cup + 2 tablespoons water (warm to 100℉–115℉)
  • 1 (7 g or ¼ oz) packet instant yeast (about 2 teaspoons)
  • 2 teaspoons (8 grams) granulated sugar
  • 4 cups (500 grams) bread flour
  • 2 teaspoons (10 grams) salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, room temperature

Instructions

  1. Prep Your Ingredients: Bring the egg to room temperature. Weigh your flour for accuracy or spoon it gently into a measuring cup and level off the excess.
  2. Make the Starter: Heat 1 cup + 2 tablespoons of water until 100–115°F. Stir in instant yeast and sugar. Let sit for a few minutes until foamy.
  3. Mix the Dough: In a stand mixer with dough hook, combine bread flour, salt, butter, and egg on low speed until combined. Add yeast mixture and mix on medium speed for 10 minutes until smooth and elastic. Alternatively, mix by hand and knead on a floured surface for 10–12 minutes.
  4. First Rise: Lightly oil a large bowl, place the dough inside, cover, and let rise in a warm spot for 1 hour until doubled in size.
  5. Shape the Dough: Divide dough into 6 equal pieces (~135g each). Flatten each into a triangle, pinch corners, roll into a baguette shape tapering the ends, keeping center airy.
  6. Second Rise: Place shaped dough on a baguette pan (2 per slot with 1 inch spacing). Score each loaf at 45° angle. Let rise uncovered in a warm place for 45 minutes until doubled.
  7. Preheat Oven and Prepare Steam: Preheat oven to 425°F. Place a tray with water on the lower rack to create steam.
  8. Prepare for Baking: Mist each baguette with water (4 sprays per loaf). Place baguette pan on top rack above steam tray.
  9. Bake the Banh Mi: Bake for 22 minutes, misting with water again after 4 minutes. Remove steam tray 10 minutes before baking ends to crisp the crust.
  10. Cool and Serve: Let baguettes cool slightly before slicing. Serve warm with your favorite banh mi fillings or butter.

Notes

  • Water temperature is critical for yeast activation; ensure it is between 100–115°F.
  • Kneading develops gluten; use a stand mixer dough hook or knead by hand for best texture.
  • Creating steam in the oven helps achieve the signature crackly crust.
  • Scoring baguettes at a 45° angle allows controlled expansion during baking.
  • Resting and proofing times can vary depending on room temperature and humidity.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vietnamese

Find it online: https://recipeteach.com/vietnamese-baguette-banh-mi-baguette-recipe/