Vietnamese Baguette (Banh Mi Baguette)

six Vietnamese banh mi baguettes stacked on white parchment paper.

Vietnamese Baguette (Banh Mi Baguette)

Course: Main Course

Cuisine: Vietnamese

Prep Time: 30

Cook Time: 18

Resting Time: 1 45

Total Time: 2 33

Servings: baguettes

Calories: 625kcal

Author: Quynh Nguyen

Homemade Vietnamese baguettes with a light, airy interior and thin, crisp crust. They’re baked with steam for the classic texture that works especially well for banh mi sandwiches.

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Equipment

Digital thermometer
Kitchen scale
Stand mixer with dough hook
Baker's lame or sharp knife
Food-grade spray bottle
Baguette pan

Ingredients

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

Instructions

Prep the ingredients. Bring the egg to room temperature. Weigh the flour for the most accurate measurement. If using measuring cups, spoon the flour into the cup and level off the excess.
Activate the yeast. Warm 1 cup + 2 tablespoons water to 100–115°F. Stir in the yeast and sugar, then let the mixture sit for a few minutes until foamy.
Mix and knead the dough. Add the bread flour, salt, melted butter, and room-temperature egg to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until just combined.
Pour in the yeast mixture and continue mixing on medium speed for about 10 minutes, until the dough is smooth and elastic.
If mixing by hand, combine the flour, salt, butter, and egg in a large bowl. Add the yeast mixture, then knead on a lightly floured surface for about 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 place for about 1 hour, or until doubled in size.
Divide and shape. Divide the dough into 6 equal pieces, about 135 g each.
Gently flatten each piece into a triangle with the pointed end facing you. Starting at the point, roll the dough toward the wide edge. Hold the two outer corners of the wide edge and gently pull them outward as you roll to help lengthen the loaf. Continue rolling until the point reaches the base, then gently roll the shaped dough back and forth to smooth the seam and taper the ends.
Second rise. Place the shaped dough on a baguette pan, leaving about 1 inch between the loaves.
Score each baguette at a 45-degree angle with a baker’s lame or sharp knife.
Let the baguettes rise uncovered in a warm place for about 45 minutes, or until noticeably puffy.
Prepare the oven. Preheat the oven to 425°F. Position one rack about one-third from the top of the oven and another rack about 4 inches below it.
Place a metal baking tray on the lower rack and carefully add water to create steam.
Mist and bake. Just before baking, lightly mist each baguette with water, about 4 sprays per loaf.
Place the baguette pan on the upper rack with the water tray underneath.
Bake for 15–18 minutes total. After about 4 minutes, briefly open the oven and lightly mist the baguettes again.
Remove the steam tray about 10 minutes before the bread is finished baking so the crust has time to crisp.
Cool. Remove the baguettes from the oven and let them cool slightly before slicing.

Notes

Weigh the flour for the most consistent results.
Use room-temperature egg.
Keep the water around 100–115°F when activating the yeast.
The dough may feel slightly sticky at first. Avoid adding unnecessary flour.
Proofing time can vary depending on room temperature. Look for the dough to double during the first rise and become noticeably puffy during the second.
A baguette pan helps the loaves keep their shape and rise upward.
Steam is important for a thinner crust.
The crust will naturally soften as the baguettes cool. Reheat at 350°F for about 5–6 minutes to crisp it again.
I recommend freezing baked baguettes instead of raw dough.

Nutrition