This Vietnamese baguette recipe has everything you're looking for to make the perfect banh mi bread: crispy and thin crust, light and airy texture, slightly sweet in flavor, golden-brown in color.
30gramsunsalted butter (melted) (2 tablespoons or ¼ stick)
1large egg (room temperature)
Instructions
Gather and prepare the ingredients: Take the egg out and leave it to reach room temperature. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Make the starter: Place the water in a microwave safe bowl and heat it in the microwave for 30-35 seconds until it reaches 100℉-115℉. Add yeast and sugar to the water. Stir well and set it aside.
Make the dough: Make and knead everything together - by hand or stand mixer. Kneading by stand mixer: Place on the dough hook. To the stand mixer bowl, add flour, salt, butter, and egg. Mix at a stand mixer speed of 1-2. Once the ingredients are incorporated, add the yeast and mix for 10 minutes at a speed of 3, until it is smooth and elastic.Kneading by hand: To a mixing bowl, add flour, salt, butter, and egg. Mix the ingredients together. Then, add the yeast. It will feel very wet and sticky. Knead by hand for 10-12 minutes, until it is smooth and elastic.
Let the dough rise. Transfer to a lightly oiled bowl and cover with plastic wrap or a cloth. Allow the dough to rise in a warm place for 1 hour, or until it doubles in size.
Roll into shape. Cut the dough into 6 equal triangle pieces (around 135g). Then, press the triangles down either with your hand or a rolling pin. Use your fingers to pinch the two ends and roll down as you're pinching. Do not touch press down in the middle. As you roll the dough, gradually taper the ends.
Second Rise. Place it on a baguette pan. Put 2 in each slot, leaving an inch between. Use a baker's lame or sharp knife to cut a 45° slit on each baguette. Then, let it rest in a warm place for 45 minutes, uncovered, until it doubles in size.
Preheat the oven to 425℉.
Prepare the oven. Move the racks in the oven ⅓ way down and the second rack 2-3 slots down (about 4 inches below the first rack). Using a cookie sheet or tray that is as big as the baguette pan, fill it with enough water to cover the tray and place it on the bottom rack.
Spray the baguettes with water. Using a food grade bottle spray, spray each baguette with water (about 4 spritzes around each baguette). Place the baguette pan in the oven on the top rack with the water tray directly below.
Bake the baguettes. Set the oven timer for 22 minutes. Spray the baguettes with water 4 minutes into the cooking time. Then, close the oven and let it cook. 10 minutes before the baking time ends, remove the water tray and let it continue baking.
Notes
Use a scale to accurately measure the ingredients. If you are not using a scale, do not pack the bread flour. Use a spoon to scoop the flour into the measuring cup. Then, use a knife or other straight-edged utensil to level the flour across the measuring cup.
Use a thermometer to measure the temperature of the water. It should be around 100-110°F.
Air temperature during the rise(s) should be between 75°F and 85°F.
If you're not sure if the dough has doubled in size, dust two fingers with flour and press them into the dough. If the indentation remains, it means the dough has risen enough and is ready for the next step. However, if the dough springs back, it requires more time to rise and should be left to continue proofing.