Vietnamese Bánh Mì Baguette

By Vicky Pham · 180 min

Ingredients

Instructions

1. Mix the warm water, yeast and sugar in a small bowl and leave for 10-15 minutes, until foamy.
2. In a stand mixer bowl, whisk the bread flour and salt. Add the yeast mixture, the beaten egg and the melted butter. Knead with the dough hook on low speed to combine, then on medium speed until the dough is a fairly smooth ball that pulls cleanly from the bowl sides (about 10 minutes in total).
3. Oil a bowl lightly, put the dough in, cover with plastic wrap and proof for 30 minutes to 1 hour, until doubled.
4. Punch the dough down and divide it into 6 pieces of about 140 g each. Roll each into a smooth ball and cover them with a damp towel.
5. Flatten each ball into a rectangle with a pointed top. Roll it up from the top with tapered ends, pinch the seam closed, then roll gently to smooth the seam. Place seam-side down on a baking tray, at least 2.5 cm (1 inch) apart.
6. Put a small pot of hot water in the oven. Set the tray in the oven with the light on and proof for another hour, until doubled.
7. Take the tray out and set it aside. Preheat the oven to 480°F (250°C), leaving the pot inside. Spray the dough 2-3 times with water, then score each loaf at a 45-degree angle, about 1/8 inch (3 mm) deep.
8. Return the tray to the oven immediately and spray the dough again with 2-3 full sprays of water. Bake for 18 minutes in total, or until golden brown, turning the tray halfway and spraying the dough again.
9. In the last 5 minutes of baking, remove the water pot to dry the crust. Let the baguettes cool slightly before serving.

Summarized from Vicky Pham's video. Watch it for the details.

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