Homemade Vietnamese Bánh mì Baguette
, 3 h 30 min + cooling, Makes 6 demi baguettes
Crispy Vietnamese-style baguettes with a tender crumb, made with a preferment starter and steam-baked for authentic crust.
| prepDust a large linen cloth with rice flour | ||||||||||||
| prepWrap cardboard with aluminum foil and spray with non-stick spray | ||||||||||||
| prepPreheat oven to 485°F / 250°C (or 465°F / 240°C convection) 15 minutes before final bake | ||||||||||||
| 1/2 tsp sugar | Mix starter ingredients | Proof starter 30 min until foamy | Combine wet ingredients, add to starter with remaining dry ingredients | Knead on low speed 10–15 min until smooth, elastic | Bulk proof in oiled container 1 hr until doubled | Fold out gas, divide into 6 pieces, round, rest 10 min | Stretch and roll each into 28–30 cm baguette | Roll seam side down, point ends, place on cloth | Final proof 1 hr until puffy | Score three diagonal slashes, mist with water | Bake 485°F / 250°C, add steam, reduce to 425°F / 220°C, 12–15 min until golden | Cool completely on rack |
| 30 g warm milk | ||||||||||||
| 1/3 tsp instant yeast | ||||||||||||
| 30 g bread flour (12.7% protein content) | ||||||||||||
| 225 g bread flour (12.7% protein content) | ||||||||||||
| 1/2 tsp salt | ||||||||||||
| 1/2 tsp sugar | ||||||||||||
| 3/4 tsp instant yeast | ||||||||||||
| 1/2 large egg | ||||||||||||
| 100 g water (or more as needed) | ||||||||||||
| 2 tsp oil | ||||||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.