Name: Crispy & Soft Vietnamese Banh Mi Baguette Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 45 min
Cuisine: Vietnamese
Ingredients: 248 ml water; 7 g active dry yeast; 8 g granulated sugar; 495 g bread flour (at least 12% protein); 5 g dough improver; 8 g salt; 1 egg; 30 g unsalted butter (melted)

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Introduction

Discover the perfect balance of crispy crust and soft, airy interior with this authentic Vietnamese Banh Mi baguette recipe. With simple ingredients and clear steps, you’ll be baking bakery-quality bread at home in no time.

The image shows five golden-brown baked bread rolls with a shiny, smooth crust. Each roll is oval-shaped with lightly textured surfaces and fine cracks on the crust, arranged closely together on a white plate featuring a dark green floral pattern. The background is a white marbled texture, emphasizing the warm tones of the bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

248 ml water
7 g active dry yeast

8 g granulated sugar
495 g bread flour (at least 12% protein)

5 g dough improver
8 g salt

1 egg
30 g unsalted butter (melted)

Instructions

Step 1: Warm 248 ml of water in the microwave for 35-40 seconds until it reaches 100-110°F.

Step 2: Mix 8 g sugar and 7 g active dry yeast into the warm water. Let it sit for 5 minutes until bubbly.
Step 3: In a stand mixer bowl fitted with a dough hook, combine 495 g bread flour, 5 g dough improver, 8 g salt, 1 egg, and 30 g melted unsalted butter.
Step 4: Pour the bubbly yeast mixture into the mixer bowl. Start mixing on low speed to bring ingredients together, then increase speed to 4. Knead for 7-10 minutes. If mixing by hand, combine all ingredients, then knead on a floured surface for 10 minutes.

Step 5: Perform the windowpane test by stretching a piece of dough into a thin, translucent sheet without tearing. Continue kneading if it breaks.
Step 6: Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
Step 7: Divide the dough into 6 equal portions. Flatten each piece into a thin oval roughly 5 x 10 inches, then roll tightly into a long oval shape, pinching the sides to seal out air.

Step 8: Arrange shaped dough on a baguette pan. Cover and proof in a humid environment until doubled in size, about 1-2 hours. To create humidity, place a pan with 2-3 cups of hot water on the bottom oven rack with the dough on the rack above. Keep the oven off but closed.
Step 9: Once proofed, remove the water pan, preheat oven to 475°F (246°C), and place the water pan back on the bottom rack.
Step 10: Score the tops of the baguettes with a sharp knife or bread lame using one lengthwise slash or several 45-degree slashes. Mist the tops lightly with water using a spray bottle.

Step 11: Pour 1/2 cup boiling water into the water pan on the bottom rack to create steam. Bake the baguettes on the rack above for 17-20 minutes until golden brown and crisp.
Step 12: Cool the baked baguettes completely on a wire rack before slicing and serving.

Tips & Variations

For a more traditional flavor, use bread flour with at least 12% protein to develop a chewy texture.

If you don’t have dough improver, you can omit it; kneading well will still give good results.
Use a spray bottle for even hydration on the crust during baking, which helps achieve a beautiful shine and crunch.
To speed up proofing, keep the oven light on inside a turned-off oven as a warm environment.

Try adding a little rice flour to the dough for an even lighter, airier crumb characteristic of Vietnamese baguettes.

Storage

Store the baguettes in a paper bag at room temperature for up to two days to maintain crustiness. For longer storage, wrap tightly in plastic wrap and freeze for up to one month. Reheat in a hot oven (350°F/175°C) for 5-7 minutes to revive crispness before serving.

How to Serve

Four golden brown bread rolls with a smooth, shiny crust and slight creases lie closely together on a white plate with dark green floral and scroll patterns around the rim. The bread rolls have soft, rounded edges and a slight indentation running lengthwise down the center. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

While bread flour is recommended for a chewier texture and better gluten development, you can use all-purpose flour in a pinch. The baguettes may be slightly less chewy and have a softer crust.

What is the windowpane test and why is it important?

The windowpane test checks if the dough has been kneaded enough by stretching a small piece into a thin, translucent sheet without tearing. This indicates sufficient gluten development for strong, airy bread structure.