Vietnamese Banh Mi Baguettes Recipe

There’s something utterly magical about transforming a few humble ingredients into a heavenly creation, and today, I’m letting you in on my ultimate secret weapon for impressing friends and family—homemade baguettes. Trust me, kneading this dough to perfection and watching it rise is the kitchen therapy you didn’t know you needed!

Vietnamese Banh Mi baguettes are a perfect balance of flavor and texture. Three cups of bread flour, combined with 110°F water, and the magic touch of yeast and a hint of sugar, make these baguettes light yet crisp.

A touch of vegetable oil and vinegar ensures a deliciously smooth crumb, ideal for holding all those savory Banh Mi fillings.

Ingredients

• Bread flour: High in protein, provides structure and chewiness.
• Warm water (110°F): Activates yeast and encourages gluten development.
• Active dry yeast: Essential for leavening, texture, and flavor creation.
• Sugar: Feeds yeast, adding slight sweetness and promoting browning.
• Salt: Enhances flavor and controls yeast activity.
• Vegetable oil: Adds softness and richness to the crumb.
• Vinegar: Slightly acidic, improves gluten strength and shelf life.

Ingredient Quantities

• 3 cups bread flour
• 1 cup warm water (110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 tablespoon vinegar

How to Make this

1. In a small bowl, mix together warm water, sugar, and active dry yeast. Allow it to rest for 5-10 minutes until the contents become frothy, which indicates the yeast is active.

2. In a big mixing bowl, bread flour, and salt, combine. Make a well in the middle.

3. Incorporate the yeast blend, the oil, and the vinegar into the flour. Mix until a scraggy dough forms.

4. Move the dough to a surface that is floured lightly. Knead it for a period of time that is between 8 to 10 minutes. You want it to be smooth and, most importantly, elastic. You should be able to stretch it thinly without it tearing.

5. Form the dough into a ball and put it in a bowl that is lightly oiled. Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 1-2 hours, or until it has doubled in size.

6. Deflate the dough. Weigh it and divide it into 3 to 4 equal pieces, depending on the size you want your baguettes.

7. Each piece should be rolled into a rough oval, with the edges folded towards the center. They should be sealed well. Then, the pieces should be rolled and shaped gently into baguettes.

8. Set the formed baguettes on a baking tray lined with parchment paper. Enclose them in a barrier of cloth, and allow them to proof for about 30 to 45 minutes.

9. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to preheat. Right before you put the baguettes in, take a sharp knife and make several gashes on top of each one.

10. In a preheated oven, bake the baguettes for 20-25 minutes, until they turn golden brown and emit a hollow sound when you tap their bottoms. Cool them on a wire rack before you serve them.

Equipment Needed

1. Small bowl
2. Measuring cups
3. Measuring spoons
4. Large mixing bowl
5. Wooden spoon or spatula
6. Clean kitchen towel or cloth
7. Kitchen scale
8. Bench scraper (optional, for dividing dough)
9. Baking tray
10. Parchment paper
11. Sharp knife or lame for scoring
12. Wire rack
13. Oven

FAQ

• Q: Can I use all-purpose flour instead of bread flour?While it is recommended to use bread flour for its higher protein content (which gives the baguettes a chewier texture), you can use all-purpose flour in a pinch. The texture might be slightly different, but it will still be delicious!
• Q: Why is the water temperature important for the yeast?A: The water ought to be at a temperature of approximately 110°F to effectively activate the yeast. If the water’s temperature is too elevated, the yeast can be killed. Conversely, if the temperature of the water is too low, the yeast may not activate in a timely fashion, which can affect the rise of the dough.
• Q: Can I make the dough ahead of time?A: Yes, you may prepare the dough and keep it in the refrigerator overnight. Overnight fermentation can add flavor to the bread. Let the dough warm up before pressing it into shape and baking.
• Q: Is there a substitute for vinegar in the recipe?A: Dough strength and texture are improved by vinegar. For a substitute, try lemon juice or apple cider vinegar.
• Q: What is the purpose of the vegetable oil in the recipe?A: The reply here focuses on the addition of a particular fat to a dough and how it functions. In this case, it is vegetable oil, although most of what I say here applies equally to any fat (or oil) you might use in dough-making. (Add butter at your peril.)
• Q: How can I ensure my baguettes have a crispy crust?A: For a crispy crust, steam the baguettes while they bake.
  You can do this by placing a shallow pan of water in the oven while the bread bakes or by spraying the oven with water to create steam.

Vietnamese Banh Mi Baguettes Recipe Substitutions and Variations

3 cups of flour, bread flour.
All-purpose flour: results in a slightly less chewy bread; may need more kneading for structural integrity.
1 cup of water, warm (110°F)
Two and a quarter teaspoons active dry yeast (1 packet)
Rapid-rise yeast: use the same amount; no need to dissolve in water first.
1 tablespoon of sugar
Honey has a comparable level of sweetness but adds a somewhat different flavor profile.
1 tsp salt
1 tablespoon of oil extracted from a plant, such as corn or soybean.
Olive oil: gives a stronger flavor, but functions in the dough in much the same way.
1 tablespoon of vinegar
Lemon juice: gives us comparable sourness and can very slightly alter the flavor profile.

Pro Tips

1. Ensure Perfect Yeast Activation When activating the yeast, make sure the water is not too hot, as this can kill the yeast. An ideal temperature is between 105°F to 110°F. If you don’t have a thermometer, aim for water that feels like warm bath water.

2. Optimize Kneading for Better Texture When kneading the dough, use the “windowpane test” to check elasticity. Stretch a small piece of dough between your fingers; if it stretches thin without breaking, it’s kneaded enough. This ensures a better texture for your baguettes.

3. Control the Rise For the initial rise, place the dough in a warm, draft-free area. If your kitchen is cold, you can turn your oven to a low temperature (around 100°F), turn it off, and then let the dough rise inside the oven to encourage even and complete rising.

4. Add Steam in the Oven To achieve a crisp crust, place a small oven-safe dish of water on the bottom rack of your oven while baking the baguettes. The steam will help form a crusty exterior.

5. Even Shaping for Consistent Baking When shaping the dough into baguettes, ensure each piece is rolled and shaped to a consistent size and thickness. This helps the baguettes bake evenly and ensures a uniform texture across the loaf.