Vietnamese Baguette aka Bánh Mì is known for it’s light and airy textures inside and thin crispy crust on the outside. It is very popular in Vietnam and world wide.
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https://youtu.be/B6UpxitZvgo – Crispy Roasted Pork Belly recipe
https://youtu.be/VU2CMPWT2IQ – French Baguette recipe
#baguette #homemadebread #vietnamesebaguette
Ingredients: Make 6 baguettes
3 1/2 cup + 1 Tbsp = 503 gr bread flour 12.7 %protein – King Arthur Unbleached Bread Flour.
1 1/2 tsp = 8 gr kosher salt, reduce the amount if using regular table salt.
1 tsp = 4 gr sugar
2 1/2 tsp = 8,9 gr of instant rise (quick rise) yeast
1 1/2 cup = 340 – 345 gr cold water (350 ml)
* Veg. oil for greasing the counter top and bowl
* VERY IMPORTANT NOTICE: MAKE SURE ALL YOUR MEASUREMENTS ARE ACCURATE.
* I “Proof” my shaped dough rolls in the oven for 30-40 mins. If your oven don’t have a ” Proof option” then you may need to let your dough rolls rise for 60- 80 mins or until it doubled it size.
* Positioned your oven rack at the top 2nd shelf in the of oven.
* Preheated oven to 475°F at least 5-7 mins before baking.
* Spray water on top of each rolls, make 1 splash about 1 cm deep on top of each rolls, right before the dough rolls go in to the oven.
* Bake baguette for 22 mins, or until it golden brown.
* Baking time is slightly different, depending on the temperature of your oven. You may need to bake your Baguettes a couple minute longer or shorter.
* If using baking tray, line 2 baking tray with parchment paper and placed 3 dough rolls on each tray. Bake for 24 mins, but switch trays top to bottom at 12 mins of baking.
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Thank you and enjoy!
Baguette pan https://amzn.to/3GR3RZr
47 Comments
Excellent video. Thanks so much for making it. I just ordered baguette pans and cannot wait to try this recipe.
OMG. My first time last week I tried to make french bread and I was nervous, and it happened the worse, the bread was harder than a brick. The dough rose beautiful. What went wrong? I followed the recipe, I tested the yeast. I wonder if the recipe did wrong with the water amount. It seemed the water was not enough. Kneading too much or little does make hard the bread? The recipe was unbleached flour, cake flour, wheat germ. The video recipe shows beautiful crust bread, but mine did not happen. I will try yours.
Trong ngon qua
Iam malaysian… loved the banh mi❤🌹💌💌💌iam here to make my home made banh mi🌹❤💌 thank you
I tried your recipe, too bad that you said 475 F = 240 C , far too high and within 10 mins ny Banh Mi was done, thanks goodness only 1 side of the Banh Mi is almost Burnt ! Next time should bake at 180 C as I did last year.
Muchísimas. Gracia.muy detayada.tu clases.los Boy aser..gracia.
Thanks for sharing your tips, i will try to make it this week. it looks so good and texture so crunchy and yummy
好厲害！
Hi Beth, thanks for the very well done demo. I am a beginner and never baked bread before. Is it ok to halve all the ingredients in recipe to make jus 3 loaves instead of 6? My oven is very small. Thanks
Fantastic crisp !
Do we need to put the tray of water while we bake the bread? Which bake button do you use? Regular or conventional bake?
Hi chị, chị có thể cho em biết vì sao vỏ bánh mì của em dầy không chị ? Nướng xong bánh cứng lắm chị
i still coudnt get the cracking sound,,, my oven maximum temp is just 200C.. could it be the temp ?
Can I use all purpose flour?
Tutorial was great but the bread is very heavy , not like Vietnamese rolls
The title said "by hand", but all I see is using stand mixer, I think its a very misleading title. BY hand, I assume kneading the dough by hand, otherwise what else would be done by hand? we all know we need to use our hand in the process, don't we? and at the start of the video, measuring the flour with scale, why bother using another spoon putting the flour in the measuring cup first while your final decision was by the scale?
Why do you need to proof the hand-kneaded dough twice and knead in between proofings instead of kneading it all at once like the dough that went through the stand mixer?
Can I use active dry yeast? Thanks! And all purpose flour bought from ALDI. Thanks a lot! Please advice I need to be success in this bread, I have failed and thrown away many times. Thank you!
Mantap sahabat cara membuat kue nya
I used kitchen aid but still very sticky… not the same smoothbsurface .. what do I do?
Oh great to see this recipe by a super chef!!! I would love to join you for more exciting new recipes!! You may join me too for some super new recipes! I will be watching..!
Thank you so much for the recipe .
Is bread flower that different from all purpose?
Absolutely perfect. Reminds me of this great bread that I discovered 52 years ago.
Hi!! I’d love to try your recipe. Can I just proof it once then shape it? I noticed you proofed it 3x 😂
Hi dear Beth! I don't have the bread liner. What should I do? Thank you so much for amazing recipe ❤️
Lovely. What setting for the oven – fan forced or conventional?
What makes these Vietnamese? The ingredients look like a good deal of bread recipes. A Baguette by definition is a long, narrow loaf of French bread. I must say, they look marvelous. Thank you.
Could someone do the measurement conversion for me?
You are super 👍👍👍
Thank you for sharing your knowledge. I would like to discourage people in using the razor blade because it is not stainless steel. There may be microscopic rust on the razor blade which you can not see. It is best to use equipment meant for the kitchen use.
Why you telling people to use cold water to activate the yeast. Yeast and cold water do not agree. It will kill the Yeast and yeast will not rise. Which baking school did you go to?
I made this but added a little butter. It turned out delicious! Thank you for the recipe!
Please mention the oven temperature for baking
thank you ,I am living in a tropical climate is there any thing i should do regarding proofing times, also is any high protein bread flour ok to use.
Hearing that crispy sound, you can tell it is a good recipe.
Hi. I don't have a baguette pan so I bake mine on a tray. How do u keep the baguette from sticking on the tray
This has become a weekly staple for my family. Thank you.
Se ven muy deliciosos y crujientes Gracias.
Thank you Beth I tried your recipe today came out perfect, love the bread
I tried to make this Vietnamese baguette twice. The dough double it size perfectly but during baking instead it will rise they spread on the side even I used baguette form. Can someone tell me what is the mistake I did?
Hi.. Your recipe is great. I use it all the time. Only question. How do u keep the outer skin crunchy even if the bread is not hot? Tq
I’m going to try your recipe but I know if I baked this at 475, they would all burn.
Any reason why my bread dough raise at the beginning but once I make it in shape it does not blow up big enough?
Not vitenamese baguette but FRENCH baguette.
Look delicious ty
You keep saying about people being able to afford the machine some people prefer to kneed the dough by hand ✋️ and saying only professional use the machine make you sound nieve not because someone kneed by hand doesn't make them an amateur.