There is nothing quite like the crispy crust and fluffy, soft texture of the inside of a Vietnamese baguette. Often used to make banh mi sandwiches stuffed full of meat and pickled veggies, this banh mi baguette recipe will help bring a taste of Vietnamese food to your home kitchen.
Sugar Instant yeastWarm water Egg Bread flourUnsalted butter Fine salt
Just a note about banh mi. The term "banh mi" means "bread" in Vietnamese, but banh mi often refers to the sandwich as well. You may see this term used to refer to both.
This recipe produces a crusty baguette with a thin crust and a fluffy and airy inside, unlike French baguette which is heartier with a thicker crust and open crumb
Like most bread recipes, this one takes time to knead and rise. It can all be done within a few hours with the mixer doing most of the difficult work of kneading.
Once the dough has doubled in size, gather the edges of the dough into the center. Turn the dough out onto a lightly oiled surface. Divide into 6 equally sized pieces.
Begin to shape the dough.
Cover the shaped baguettes with a kitchen towel and let rise in a warm spot for 1 hour.
Once the baguettes have risen, uncover them and use a spray bottle to spray water on the baguettes. Using a lame, razor blade or sharp knife, slash each roll deeply, holding the razor at a 45º angle, not straight up and down.
These baguettes are best served the day they are made. To store, place in a bread bag and store at room temperature up to 3 days.