Vietnamese Bread Recipe (Banh Mi)

Vietnamese bread rolls in a basket and on the counter in front of them.

5 from 3 votes

Vietnamese Bread Recipe (Banh Mi)

There is nothing quite like the crispy crust and fluffy, soft texture of the inside in 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.

Prep Time30

Cook Time25

Resting Time2 25

Total Time3 20

Course: All Recipes, Bread

Cuisine: Vietmanese

Keyword: baguette, banh mi, banh mi bread, bread, rolls, vietnamese banh mi, vietnamese roll

Servings:

Calories: 359kcal

Author: Kimberlee Ho

Equipment

Ingredients

255 grams warm water 95º-105ºF, about 1 cup
7 grams instant yeast 1 packet
10 grams granulated sugar about 1 teaspoon
1 large egg room temperature
500 grams bread flour 4 cups
30 grams unsalted butter melted (about 2 tablespoons)
8 grams fine salt

US Customary - Metric

Instructions

To the bowl of a stand mixer, add warm water then sprinkle yeast on top. Add the sugar and whisk by hand to combine. Add the egg to the bowl and whisk until well combined. Add the bread flour and stir using the dough hook until a shaggy dough forms.
255 grams warm water, 7 grams instant yeast, 10 grams granulated sugar, 1 large egg, 500 grams bread flour
In a separate small bowl, combine the melted butter and salt and whisk. Add the melted butter and salt mixture to dough
30 grams unsalted butter, 8 grams fine salt
Knead the dough on low just until the dough comes together. Cover the bowl tightly with plastic wrap and let rest for 15 minutes
Remove the plastic wrap and knead the dough on medium speed for 5-6 minutes, until the dough is smooth and passes the windowpane test*. Shape the dough into a tight ball, place in a lightly oiled bowl, turning the dough to coat lightly in oil, cover with plastic wrap and let rise in a warm spot for 1 hour**
Once the dough has doubled in size, remove the plastic wrap and gather the edges of the dough into the center. This will gently press the air out
Lightly oil a clean work surface so the dough doesn’t stick and turn the dough out onto it. Divide into 6 equally sized pieces. You can use a scale to weigh each portion or you can eyeball it
Shape each piece into a round then cover with plastic wrap and let rest 10 minutes. This will make the dough easier to work with and allow you to stretch and shape it
Remove one piece of dough at a time, leaving the remaining balls of dough covered. Slap the dough against the counter 3-5 times. Using a rolling pin that’s lightly brushed with oil, roll the dough out into a long, thin triangle shape with the long edge facing you. Beginning at the far end (the point), roll the dough dough towards you, pressing it back against itself to create tension, keeping the center larger with tapered ends on both sides. Stretch the end of the dough up over the dough and pinch the seam closed. With your hands placed at the ends of the baguette, roll the baguette back and forth on the counter, focusing on tapering the ends and smoothing the seam
Place the baguette on a parchment lined baguette tray or parchment lined baking sheet. Repeat with remaining portions of dough. Cover the shaped baguettes with a towel and let rise in a warm spot for 1 hour
Towards the end of the rising time, preheat the oven to 475°F. Place a rectangular baking pan on the lowest rack of the oven
Once the baguettes have risen, uncover them and spray the baguettes with water. Slash each one deeply, holding the razor at a 45º angle, not straight up and down. Spray the baguettes again, making sure to cover the slashes lightly with water
Open the oven and working quickly, pour 1 cup water plus a few ice cubes into the empty pan on the lower rack. Place baguettes on the middle rack and close the oven door quickly. Bake for 10 minutes then carefully remove the pan of water, rotate the baguettes, spray with water and bake for another 10-12 minutes. If the tops are getting very browned, lower the temperature on the oven to 450ºF to ensure they do not burn
Remove from the oven when the baguettes are golden brown. Allow to cool 20 minutes before serving

Notes

*The windowpane test is a simple method for checking that the dough has been kneaded properly and the gluten in it has been properly developed. To perform the windowpane test, pinch of a golf-ball sized piece of dough. I use my bench scraper to cut off a piece. Then, gently stretch the dough out, turning it slightly in your hands as you do, so you’re stretching it into a circle. The dough should remain intact and become translucent, allowing light to shine through it (hence the term, windowpane test) without breaking. If the dough breaks, knead it for a couple of more minutes and perform the test again
**If your oven has a proof setting, use this to allow the dough to rise. Alternatively, place the dough in a cold oven with just the light on or with a pan of warm water beneath the dough
Another option is to turn the oven to 350ºF for exactly one minute, turn off, then place the dough inside or place a pan of hot water on the rack underneath the dough and close the oven door. These all create the perfect environment
Baguettes are best served the day they are made
Place leftover baguettes in a freezer safe ziploc bag for up to 3 months. Remove as many as you want and toast for 4 minutes then serve

Nutrition