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How To Make Bánh Mì (Vietnamese Baguette) Recipe

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4.7 from 76 reviews

This authentic Vietnamese Baguette recipe delivers crispy, golden crusts with fluffy, soft interiors, perfect for making bánh mì sandwiches or enjoying as a delightful side. Crafted with bread flour, a hint of sugar, and vitalizing vitamin C powder, this recipe uses careful proofing and steam baking to achieve the iconic texture and crackling crust of traditional banh mi bread.

Ingredients

Scale

Dough Ingredients

  • 3/4 cup + 3 tbsp water (225 ml) at room temperature
  • 3 cups (375 g) bread flour (at least 12% protein)
  • 3/4 tsp (2.5 g) bread improver
  • 3/4 tsp (2.5 g) instant dry yeast
  • 3/4 tsp (3 g) sugar
  • 1/16 tsp vitamin C powder or a 150mg tablet, crushed into powder
  • 1/2 tsp (3 g) salt

Finishing

  • 2 tbsp vegan butter for brushing

Instructions

  1. Preheat the oven and prepare proofing environment: Preheat your oven to its lowest temperature (around 86°F/30°C). Place a baking dish or bowl filled with about 3 cups of boiling water at the bottom to create humidity for proofing.
  2. Grease baking pans: Lightly grease two baguette pans using an oiled kitchen paper towel and set aside.
  3. Combine ingredients: Add water, bread flour, bread improver, instant dry yeast, sugar, and vitamin C powder to a stand mixer bowl fitted with a dough hook.
  4. Knead the dough: Knead on low speed for about 1 minute until combined, scraping sides as necessary. Add salt, increase speed to medium-high (speed 8), and knead for 7–8 minutes until dough is silky smooth and slightly sticky.
  5. Divide dough: Transfer dough to a greased surface with lightly oiled hands and divide into six equal pieces (~100g each).
  6. Shape baguettes: Flatten each dough piece into a 4-inch wide by 6-inch tall trapezoid, then roll from the top to form a log. Place each log onto the greased baguette pan.
  7. Proof: Place the pans in the warm oven and let dough rise until almost quadrupled in size, about 1 hour 30 minutes to 2 hours, until it slightly bounces back when pressed.
  8. Heat oven for baking: Remove dough from oven. Preheat oven to 400°F (200°C). Place an iron skillet or pan with lava rocks at the bottom to generate steam later.
  9. Score the baguettes: Using a razor blade, score each baguette with one vertical or several diagonal cuts at a 45-degree angle.
  10. Spray with water: Generously spray the scored baguettes with water to encourage crust cracking.
  11. Create steam: Boil about 3 cups of water. Just before baking, pour boiling water into the iron skillet or over the lava rocks to create steam inside the oven.
  12. Bake with steam: Place baguette pans in the oven, turn off the oven fan, and bake for 7–8 minutes to develop crust.
  13. Bake without steam: Remove the skillet or pan with lava rocks to stop steam, then bake an additional 4–5 minutes until crust is golden brown and even.
  14. Cool and finish: Remove baguettes from oven and let cool. You should hear crackling sounds and see crust cracks form. Lightly brush the warm baguettes with melted vegan butter for a glossy finish.

Notes

  • Do not substitute ingredients: Every component and measurement is essential for authentic texture and flavor.
  • Adjust water quantity slightly if dough seems too dry or sticky depending on flour brand.
  • Brushing with melted butter after baking adds shine and professional appearance.
  • This recipe was inspired by traditional methods from Saigon bakeries and adapted from a detailed video tutorial.
  • Keep leftover bread in a bread bag at room temperature up to 3 days; reheat in oven to restore crispiness.

Keywords: Vietnamese Baguette, Bánh Mì Bread, Vietnamese Bread Recipe, Crispy Crust Bread, Vegan Bread Recipe, Homemade Baguette

Find it online: https://biteandenjoy.com/how-to-make-banh-mi-vietnamese-baguette-recipe/