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Vietnamese Baguettes

If you have ever heard of "Bánh Mì" in Vietnam and ever tried it, you will definitely want to bake these baguettes at home. It is easier than the French version. The ingredients and the process are simple. The baguettes go very well with different toppings and fillings, from a simple sunny side up egg to a sophisticated beef stew. Let's make it today.

Illustrated by @foodillustration.studio

Vietnamese Baguettes Recipe

Equipments:

  • Baguette baking pan 15”x13”

  • Rolling pin

  • Spray bottle

  • Bread razor

Ingredients:

  • 510g (3 1/2 cup) bread flour

  • 8g (1/2 tablespoon) fine sea salt

  • 9g (2 teaspoons) instant yeast

  • 15g (1 tablespoon) granulated sugar

  • 40g (3 tablespoons) vegetable oil

  • 22g (1,5 tablespoons) rice vinegar or white vinegar

  • 290g (1 1/4 cup) water

Instructions:

  1. To knead the dough, mix dried ingredients together first. Then add oil and vinegar, mix them with the flour. Pour water slowly and start kneading. The dough is ready when it is smooth and does not stick to your hands or the side of the bowl anymore.

  2. Proof the dough for one hour or more until it rises at least double in size.

  3. Punch the dough and knead for a couple of minutes to release air bubbles. Divide the dough into 6 equal pieces and pre-shape into round balls.

  4. At this point you should preheat the oven to 500 Fahrenheit. Place a hot tray of water on the bottom rack to create steam in the oven. Oven should be preheated 30-45 minutes in advance with steam to achieve the ideal temperature for baking the bread.

  5. Now come back to shape each individual baguette, use a rolling pin to roll the dough into triangle shape. Next, use your hand to roll the pointy top of the triangle to the sides and pinch the edges tightly together. Place the shaped dough on a baguette baking pan. Continue with the rest.

  6. Proof the shaped dough again for 30 - 45 minutes.

  7. Spray water on the baguettes dough. Use a sharp razor to score 1 straight line from the top to the bottom of each baguette.

  8. Reduce the oven temperature down to 475 Fahrenheit. Place the baguettes on the second lowest rack and bake for 10 minutes first with the stray of water in the oven. After 10 minutes, take out the tray of water, reduce the temperature down to 450 Fahrenheit and continue to bake for 5-8 more minutes until the baguettes are golden brown.

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