Craving the perfect Bánh Mì Baguettes—crispy on the outside, light and airy on the inside? This Banh Mi Bread Recipe will help you achieve the authentic Vietnamese baguette texture that makes every bite of a sandwich irresistible. Unlike traditional French baguettes, this Vietnamese classic is known for its delicate crunch and pillowy crumb, making it the ideal vessel for flavorful fillings.
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With its crispy crust and airy crumb, this Vietnamese baguette is distinct from its French counterpart, offering a lighter and slightly sweeter profile.
Whether you're a seasoned baker or a beginner, this step-by-step guide will walk you through the process, ensuring you get bakery-quality results at home. Keep reading to master the art of the perfect Vietnamese Baguette!
🧂Ingredient Notes
When making Bánh Mì rolls, it's important to source quality ingredients to achieve the signature texture and flavor of this classic Vietnamese sandwich bread. Here's some helpful information on the key ingredients and potential substitutions:
- Bread Flour: Bread flour has a higher protein content than all-purpose flour, which is essential for creating the chewy, airy texture of Bánh Mì bread. If bread flour is not available, you can use all-purpose flour, but the texture may be slightly different. Alternatively, you could try a 50/50 mix of bread flour and all-purpose flour for a closer result.
- Salt: Regular table salt works fine for this recipe. If you prefer, you can use sea salt or kosher salt, but keep in mind that the measurements might vary slightly due to different grain sizes. Adjust to taste.
- Sugar: Granulated white sugar is ideal for this recipe, providing just the right amount of sweetness. If you need a substitute, you could use coconut sugar or brown sugar, but this might change the flavor slightly, making it deeper and more molasses-like.
- Butter: Unsalted butter is preferred for its mild flavor. If you need a dairy-free alternative, you can use vegan butter or even vegetable oil. And you can make vegan Banh Mi. Just note that using oil will alter the texture slightly, making it less rich than with butter.
- Lime Juice: Most Banh Mi bread recipes use some sort of bread improver. I have tried to keep the recipe approachable and skipped bread improver. Fresh lime juice adds a slight tang, which is traditional in many Asian bread recipes. It has ascorbic acid, which acts as a bread improver. If fresh limes are unavailable, you can use bottled lime juice or lemon juice as a substitute. However, fresh lime will offer the best flavor.
- Active Dry Yeast: Active dry yeast is commonly available, but if you're using instant yeast, you can substitute it in equal amounts without changing the recipe. Just skip the proofing step since instant yeast doesn't require activation in water.
- Water: The temperature of the water is crucial for activating the yeast. Lukewarm water (around 110°F/43°C) works best. If you don't have access to filtered or spring water, tap water should suffice as long as it's not too chlorinated, which can inhibit yeast activity.
🔪How to Make a Perfect Bańh Mì Bread?
1. Blooming the Yeast:
To ensure a well-risen Bánh Mì Baguette, start by blooming the yeast. In a small bowl, dissolve the sugar in warm water (around 38-40°C or 100-105°F), then sprinkle the yeast over the surface. Let it sit undisturbed for about 5-10 minutes until it becomes frothy and bubbly, indicating that the yeast is active and ready to use.
2. Kneading dough
Kneading by Hand:
In a large mixing bowl, combine the bread flour and salt. Gradually pour in the bloomed yeast mixture while stirring with a wooden spoon or your hands until a shaggy dough forms. Transfer it to a lightly floured surface and begin kneading by pressing, stretching, and folding the dough repeatedly for about 10-12 minutes. Once it becomes smooth and elastic, incorporate the softened room temperature butter by kneading it in until fully absorbed. The dough will start out sticky but will become more cohesive as you continue. Shape it into a ball and place it in a greased bowl to rise.
Kneading with a Stand Mixer:
Attach the dough hook to the stand mixer and add the bread flour and salt to the stand mixer bowl. Start mixing on low speed while gradually pouring in the bloomed yeast mixture. Let the mixer run on medium-low for about 6-8 minutes until the dough is smooth and begins pulling away from the bowl. Then, add the softened butter and knead for another 3-4 minutes until fully incorporated. The dough should be slightly tacky but manageable. Transfer it to a greased bowl, cover, and allow it to rise until doubled in size.
3. Bulk Fermentation for Bánh Mì Dough
Bulk fermentation, also known as the first rise, is a crucial step in developing the structure and flavor of your Vietnamese baguettes dough. After kneading, place the dough in a lightly greased bowl, ensuring enough space for it to expand. Cover it with a damp kitchen towel or plastic wrap to prevent drying. Ideally, the dough should ferment in a warm, draft-free environment, around 75-80°F (24-27°C), for 1 to 2 hours or until it doubles in size. A well-fermented dough ensures a crispy crust and delicate, fluffy interior, making it ideal for a classic Vietnamese sandwich.
4. Shaping Banh Mi
After the first rise, gently press down the dough to release excess air. Divide it into six equal portions, each weighing approximately 150 grams. Shape each piece into a smooth, round ball by tucking the edges underneath and rolling it against the work surface. Cover the rounds with a damp cloth or plastic wrap and let them rest for 10 minutes to allow the gluten to relax, making shaping easier.
To form the Bánh Mì baguettes, take one dough ball and use a rolling pin to flatten it into a a long and thin oval. Starting from the shorter edge, roll the dough tightly into a log, pressing firmly as you go to create surface tension. Pinch the seam closed to ensure a secure shape. Place your hands in the center of the log and gently roll it outward while applying slight pressure, extending it to about 6 inches in length. Slightly taper the ends to achieve the signature baguette look. Repeat with the remaining dough portions. Once shaped, position them seam-side down on a baguette pan, or parchment-lined baking tray or a floured couche, spacing them apart to allow room for the final proofing.
5. Final Rise
Once you've shaped your Bánh Mì baguettes, it's time for the final rise. Place each one seam-side down on a baguette pan for the best support, or use a parchment-lined baking tray or a floured couche to help them hold their shape. Be sure to leave some space between each baguette so they have room to expand. Cover them loosely with a clean kitchen towel or plastic wrap to prevent drying out. Let them rise in a warm, draft-free spot for about 45 minutes to 1 hour, or until they have almost doubled in size. The dough should look puffy but still have some resistance when gently pressed—this ensures they will hold their structure while baking and develop that signature airy crumb.
6. Baking the Mini Baguettes
Preheat your oven to 230°C (450°F) with a steam pan on the lower rack. Use A spray bottle to moisten the Banh Mi rolls and then use a sharp blade or bread lame, make a swift, 45 degree angled shallow slash along the length of each baguette.
Carefully transfer them into the preheated oven, ensuring they are evenly spaced for proper airflow. To achieve that signature crisp and crackly crust, immediately pour boiling hot water into a steam pan placed at the bottom of the oven—this burst of steam helps the baguettes expand before the crust sets. Close the oven door quickly to trap the steam and let the magic happen. Bake for about 18-20 minutes, or until the baguettes turn a beautiful golden brown. You'll know they're ready when they sound hollow when tapped on the bottom. For an even crunchier crust, you can leave them in for an extra couple of minutes, but keep a close eye to prevent over-browning. Once done, transfer them to a wire rack and let them cool slightly before slicing—if you can resist the temptation!
💭Pro Tips
- Steam Creation: Introducing steam in the initial baking phase is crucial for achieving the signature crispy crust in this Vietnamese baguette recipe. If you don't have a steam pan, you can spray water into the oven with a spray bottle just before baking.
- Flour Selection: Using bread flour with a protein content of at least 12% helps develop the gluten structure necessary for the baguette's airy crumb.
- Temperature Control: Maintaining the correct water temperature (38-40°C or 100-105°F) ensures optimal yeast activity, leading to a better rise.
- Shaping Technique: Proper shaping creates surface tension, which contributes to the baguette's final structure and oven spring. Roll them tightly and keep building the surface tension.
🫙Storage and Reheating Instructions
- Store at room temperature for up to 2-3 days in a paper bag or wrapped in a clean kitchen towel to keep the crust crispy.
- For longer storage, wrap cooled Bánh Mì bread tightly in plastic wrap and foil, then freeze for up to 3 months. Slice before freezing for convenience.
Reheating:
- Preheat to 350°F (175°C) and heat for 5-10 minutes to restore the crispy crust. If frozen, thaw first.
- Heat for 5-7 minutes at 350°F (175°C).
- Toast sliced bread for 2-3 minutes per side on medium heat.
🧐Suggested Recipes
- Traditional Spanish Bread
- Homemade Coconut Buns
- Ube Cinnamon Rolls
- Chocolate buns
- Coffee Buns ( Eggless Mexican Bun Recipe)
- Tiger Rolls
- Potato Buns
By following these steps and tips, you'll be well on your way to baking authentic Bánh Mì baguettes that are perfect for sandwiches or enjoying on their own
Banh Mi Bread Recipe
Ingredients
- 500 g Bread flour almost 4 cups packed
- 10 G salt about 1 ½ tsp
- 10 g Sugar 2 ½ tsp
- 25 g Butter 2 Tbsp
- 5 g lime juice 1 tbsp
- 7 g Active Dry yeast 2 ½ tsp
- 335 g Water 1 ⅓ cup approx.
Instructions
Activate the Yeast:
- In a small bowl, dissolve the sugar in warm water. Sprinkle the active dry yeast over the surface and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
Prepare the Dough:
- In a large mixing bowl, combine the bread flour and salt. Pour in the activated yeast mixture and stir until a shaggy dough forms.
Kneading:
- By Hand: Transfer the dough to a lightly floured surface. Knead by pressing and folding the dough for about 10-12 minutes until it becomes smooth and elastic. Incorporate the softened butter and continue kneading until fully absorbed.
- By Stand Mixer: Using a dough hook attachment, mix the dough on medium-low speed for 6-8 minutes until smooth. Add the softened butter and mix for an additional 3-4 minutes until fully incorporated.
First Rise:
- Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area until doubled in size, approximately 1-2 hours.
Shaping
- Divide the Dough: After the first rise, deflate the dough and divide it into six equal portions (about 150g each).
- Pre-shape: Roll each portion into a smooth ball by tucking the edges underneath. Cover and let rest for 10 minutes.
- Flatten: Take one dough ball and roll it into a long and thin oval using a rolling pin.
- Shape: Starting from the shorter end, roll the dough tightly into a log, pressing to create surface tension. Pinch the seam to seal.
- Stretch: Using both hands, roll the log back and forth, applying gentle pressure to elongate it to about 6 inches. Slightly taper the ends to get the signature Banh Mi Baguette shape.
Final Rest:
- Place the shaped Veitnamese Bánh Mì baguette seam-side down on a baguette pan or parchment-lined tray or floured couche, leaving space between each for proofing.
- Cover and let them rise again until nearly doubled, about 45 minutes to 1 hour.
Scoring the Banh Mi:
- Preheat your oven to 230°C (450°F) with a steam pan on the lower rack. Use A spray bottle to moisten the Banh Mi and then use a sharp blade or bread lame, make a swift, 45 degree angled shallow slash along the length of each baguette.
Baking:
- Place the Vietnamese baguettes in the preheated oven. Immediately add boiling water to the steam pan to create steam, which helps develop a crispy crust. Bake for 18-20 minutes until the baguettes are golden brown.
Cooling:
- Remove the Banh Mi baguettes from the oven and let them cool on a wire rack to prevent the crust from becoming soggy.
Notes
- Steam Creation: Introducing steam in the initial baking phase is crucial for achieving the signature crispy crust. If you don't have a steam pan, you can spray water into the oven with a spray bottle just before baking.
- Flour Selection: Using bread flour with a protein content of at least 12% helps develop the gluten structure necessary for the baguette's airy crumb.
- Temperature Control: Maintaining the correct water temperature (38-40°C or 100-105°F) ensures optimal yeast activity, leading to a better rise.
- Shaping Technique: Proper shaping creates surface tension, which contributes to the baguette's final structure and oven spring. Roll them tightly and keep building the surface tension.
📋Nutrition Facts
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