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–+ servings
Vietnamese Baguette

Homemade Vietnamese Baguette: Light, Crispy Perfection

Discover the irresistible light and crispy texture of the Vietnamese Baguette in this authentic Bánh Mì recipe.
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Prep Time 30 minutes
Cook Time 15 minutes
Proofing Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 baguettes
Course: Lunch
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Water Room temperature
  • 3 cups Bread Flour High-protein flour
  • 1 tbsp Bread Improver For dough rise
  • 2 tsp Instant Dry Yeast Or active dry yeast, rehydrate first
  • 1 tbsp Sugar For activating yeast
  • 1 tsp Vitamin C Powder Or crushed vitamin tablet
  • 1 tsp Salt Essential for flavor
For the Finish
  • 2 tbsp Vegan Butter For brushing on baked bread

Equipment

  • Stand Mixer
  • Baguette Pan
  • Wire rack

Method
 

Step-by-Step Instructions for Authentic Vietnamese Bánh Mì
  1. Preheat your oven to its lowest setting or turn on the light. Place a tray filled with boiling water inside.
  2. Combine water, bread flour, bread improver, yeast, sugar, and vitamin C powder in a stand mixer. Mix on low and knead for 5-7 minutes.
  3. Turn out the dough onto a floured surface. Divide into six 100g pieces. Shape each into a 12-inch log.
  4. Proof the shaped logs in the warm oven for 1.5 to 2 hours until quadrupled in size.
  5. Preheat oven to 400°F (200°C) and score each baguette with three diagonal cuts.
  6. Generate steam by pouring boiling water in the tray. Bake for 7-8 minutes, then continue baking for another 4-5 minutes.
  7. Cool on a wire rack for at least 15 minutes and brush with melted vegan butter.

Nutrition

Serving: 1baguetteCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gSaturated Fat: 0.5gSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gCalcium: 10mgIron: 1mg

Notes

For best results, ensure all ingredients are measured accurately, particularly the high-protein bread flour and the bread improver. Allow proper proofing time for an airy baguette.

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