Every once in a while, I get an email from someone asking about how to make Vietnamese-style baguettes - those light, airy, crisp rolls used for making banh mi (the national sandwich of Vietnam) or for mopping a saucy spicy Vietnamese bo kho (beef stew with star anise and lemongrass). My first response is to direct the person to a Vietnamese market or deli, or a Mexican market or deli where they can pick up a bolillo roll, which is very similar in texture and function in that they're used for torta sandwiches. Most Vietnamese people DO NOT bake their own baguette for these simple reasons: (1) it's cheap and more convenient to buy baguette, (2) yeasted dough is hard to master, and (3) home ovens are scarce in Vietnam.
Those points are hard to argue since in Corinne Trang's Authentic Vietnamese Cooking, there's a Saigon baguette recipe in which a 1:1 ratio of rice flour to wheat flour is used. She argues that the rice flour lightens the dough. A number of people have tried that recipe and it hasn't worked for them. I have as well and the results were heavy and not as promised. Given the number of hours involved in baking bread, it's an awful disappointment when things don't succeed. [Update: If you'd like to see what rice flour baguettes are like, check out this 2015 post on banh mi bread fails and wins.]
But people want to bake their own Vietnamese baguette and in all earnest, I rose to the occasion to try to crack the story. What started out as a lark turned out to be a month-long adventure. I've baked about 20 batches of baguettes, using different techniques, flour mixtures, etc. My aim was to find a method that came close to mimicking the Vietnamese baguette. The method had to be easy enough so that people would actually try it out. (Wouldn't you just rather buy baguette if it's just about 99 cents each? I would!) It is actually quite difficult to replicate Viet market or mainstream supermarket quality bad baguette but I persevered until I arrived at bread that's ideal for Vietnamese food.
If you're used to hardcore approaches like those in Peter Reinhart's comprehensive Bread Baker's Apprentice, you don't need my help. If you're new to bread baking, you'll find the information here to be interesting, if not inspiring.
I realized the following during my experiments:
- Skip the fat. Don't add butter, shortening, or chicken fat (as I did) to the dough, or it will result in heavier, doughy bread. It weighs the dough down. In Vietnam, fat is a luxury. Why would they add it to bread? Duh.
- Flour. Just use low-protein unbleached all-purpose flour, like those made by Pillsbury or Gold Medal. King Arthur is fabulous if you want a rustic loaf. What we're shooting for are tender, fluffy results. Blending wheat flour with cake flour or rice flour doesn't do much. The rice flour actually weighs down the dough; I used both Asian and regular health food-store rice flour. Cake flour affected the lightness of the dough marginally; if you were using hard wheat flour like King Arthur, then blending would help. For more on flour, visit: http://www.joyofbaking.com/flour.html
- Yeast. Can be either regular or rapid rise yeast, but I ended up using rapid rise, and bought many reasonably priced 3-packs of SAF at Trader Joe's for 99 cents each.
- Sugar. Feeds the yeast and gets it going. I also like the flavor that the sugar adds to the dough.
- Salt. Regular non-iodized table salt is fine.
- Water. I used tap.
- Pan. Get a baguette loaf pan. If you've ever tried to lift a long and delicate risen baguette and slide it onto a baking stone or unglazed quarry tiles in the hot oven, you know it's not easy. I've had plenty of loafs stick and become misshapen. On my second day of baking, I dropped baking on baking sheets or stone. I ran to the local gourmet cookware shop and bought a nonstick baguette pan, which many people swear by for circulating heat properly so that the loaves are crisp all over. It works and you can place the shaped loaf in it, let the dough rise and then put it in the oven.
- Multiple risings. Bread takes time. A good 3 risings yields a good chewy "crumb" (meaty insides of bread).
- Shaping the loaf matters. There's a precise way to spring load the loaf so it bursts open through the slashes in the hot oven.
- Slashing is important. A good sharp knife works fine for slashing. Angle the knife at about 30 degrees for nice slashes. The slashes act like steam vents. When done well, during baking, the bread opens up like a ripped weight lifter's triceps. (Think Arnold Schwarzenegger.) If you become hooked, get a French lame gadget for surgically slashing. I don't see a difference so long as you steel your knife first. A razor blade works too.
- Preheat. Let the oven heat up for a good 30 minutes before baking. This can be done when the shaped loaf is rising for the last time.
- Steam in oven. Moisture is needed to yield a nice crisp crust. A pan of water in the oven worked and spraying a few times added to a nice crust.
- Eat fast. Even when I goofed, the bread tasted great -- especially when freshly baked -- about 30 minutes out of the oven, or whenever it had cooled sufficiently but was still warm.
- Food processor. It actually works for bread like this. I stumbled across the unusual method by renowned author Jane Smiley in the August 2006 issue of Gourmet. It doesn't get any easier than this. Just use a large-capacity food processor. The bowl of the processor is the perfect environment for dough to rise. You just push the buttons.
How to Make Vietnamese Baguette
This recipe yield nice, tasty baguettes that you'll be proud of. The crumb is soft and chewy but not light and airy like the super cheap ones that quickly go stale. The top crust is light and crisp, while the bottom and sides are just a tad soft. Perfect for making banh mi sandwiches or dipping in bo kho beef stew or a chicken curry. Yes, it takes a good 4 hours but consider it a time and culinary splurge.
Makes two 15-inch loaves, each about 14 ounces
1 (¼ ounce) package active dry yeast, Fleishman brand preferred, or fast-rise yeast, SAF brand preferred
½ plus 1 cup warm water (105-115°F)
3 ½ cups low-protein, unbleached all-purpose flour, Gold Medal or Pillsbury brand preferred, plus extra for shaping the loaves
1 ½ teaspoons salt
1 tablespoon sugar
Special equipment: Large capacity food processor; a double (15-inch long) dark, nonstick French bread pan; a razor blade or very sharp knife; plastic dough scraper; plastic spray bottle.
1. Put the yeast in a small bowl and add the ½ cup water. Set aside for 2 to 3 minutes to soften the yeast. (It will look kind of blotchy as the granules break down. It may also get a bit foamy too.)
2. Meanwhile, outfit the food processor with the regular chopping blade to make the dough. Put the flour, salt and sugar into the food processor.
3. Return your attention to the yeast. Use a whisk or spoon to gently combine the yeast and water well. Pour in the 1 cup of water and gently whisk or stir again to combine. With the feed tube removed, start the food processor. Slowly pour the yeast mixture into the flour mixture in processor, blending just until the dough forms a ball and pulls away from side of processor bowl, about 1 minute.
4. Replace the feed tube and let the dough rise until it nearly fills the bowl, about 1 hour. Pulse 1 or 2 times to slightly deflate the dough. Let the dough rise again and deflate. Let the dough rise one more time. You're shooting for 3 risings. As you progress, each one will take less time.
5. Flour your work surface and hands with about 1 tablespoon of flour. Detach the processor bowl from the machine. Holding the bowl upside down above your work surface, turn the very soft and sticky dough out onto your work surface, taking care to notice where the blade is in the blob of dough. (The dough scraper is handy for removing the dough from the walls of the processor bowl.) Remove the blade from the dough. Gently rotate the dough on your work surface so it is lightly covered by flour and does not stick. Use the dough scraper to divide the dough in half, setting one half off to the side. (If it's unwieldy, use the scraper to move it around the work surface, lest the dough stick to your fingers!)
6. To shape each baguette, use lightly floured hands to gently press one half of dough into an 8- by 5-inch rectangle or football shape. It should feel lofty and soft. The dough should naturally stretch lengthwise in one particular direction. Think of that as the grain of the dough. You want to shape the loaf along the grain of the dough to promote a big rise.
Fold the top third down and the bottom third up as if you were folding a very wide and narrow business letter. Gently seal the edges by pressing with your fingers or the palm of your hand. The result should look like a fat log. (If you have a rectangle of sorts, you can repeat the folding and pinch the edges to seal to create a log.) Your aim is to coil the dough so that when it's baking, it will spring and burst open beautifully. Try to keep as much of the air in the dough as possible without breaking the skin.
Turn the log over (seam side down) and start rolling the log back and forth (have your hands flat facing downward) to elongate and stretch it into a 15-inch-long thick rope that's 2 to 2 ½ inches wide. Try not to stop for long lest the dough sticks to your work surface. The dough should be very soft and easily yield to your motions. Pick up the dough with both hands and place seam side down in the cradle of one of the bread pans. Repeat with the remaining half of dough.
7. Loosely cover the loaves with a dish towel to prevent the dough from drying and inhibiting rising in the oven. Set aside in a warm draft-free place for 30 minutes, or until just shy of double the original size.
8. Meanwhile, put a large roasting pan with 1 inch of hot water in it on bottom of gas oven or on lowest rack of electric oven. Position the oven rack in upper third of oven. Preheat the oven to 450°F.
9. When the loaves have risen enough, they're ready for baking. Fill the spray bottle part way with water. Use a razor or sharp knife to make 4 or 5 shallow diagonal slashes down length of each log. The cuts should run the length of the log, be about 4 inches long each, and ¼ to ½ inch deep. Angle the razor or knife at about 30 degrees. Mist the loaves with 4 to 6 sprays of water.
10. Slide the pan into the oven onto the upper 3rd rack and bake for 20 minutes. After baking for 3 minutes, mist the loaves. Repeat the misting after baking for another 3 minutes. Then, let the loaves bake. At the 15-minute mark, you may rotate the pan for even browning. At the 20-minute mark, gently turn (you may have to pry it free just a tad) the loaves bottom side up in the pan to promote even crisping and browning. Bake for about 5 minutes, during which you can even rotate the loaves so that the sides brown and crisp too, or until the loaves are crisp all over. The browning happens quickly at this stage so carefully monitor the loaves to prevent burning.
Transfer each loaf to a rack to cool. The bread is wonderful warm after having cooled for about 30 minutes. They'll remain at their best for about 6 hours after baking and can be reheated in the oven. Store overnight in a thick paper bag. To freeze for up to 2 months, wrap in a double layer of plastic wrap; defrost at room temperature and reheat in a 350F oven for about 10 minutes to refresh and crisp.
Related information:
- Master banh mi sandwich recipe
- Banh Mi -- inventive versions to inspire
- Vietnamese Meatball Sandwich (Banh Mi Xiu Mai)
- Easy homemade mayonnaise (sot mayonnaise) for banh mi sandwiches
- Pickled daikon and carrots (do chua) for banh mi sandwiches
Rosa says
Your Vietnamese baguette looks delicious!
It's great to see that you have started a blog...
Andrea Nguyen says
Thanks. It took many tries but I think the results are worth it!
JAT in Seattle says
Just hiked back from the local coop grocery with rice flour... tomorrow I’ll walk to Safeway (Von’s)and buy some bolito rolls (the Vietnamese bakery is a drive and it might snow - who needs that?)
LOVE this blog.
Andrea Nguyen says
Welcome, JAT and hope your banh mi dreams are fulfilled big time!
Kevin Nguyen says
Where can you buy the baguette bake pan/sheet?
chef at home1971 says
I have tried your vietnamese baguette recipe and it turned out pretty good. I would like the crust to be thinner and a little shiny, any suggestions? Thanks
Andrea Nguyen says
Kevin, for the baguette pan, try a cookware store like Williams Sonoma, Bed Bath and Beyond, or even Amazon.
Try hydrating the dough a bit more. And the shiny crust, egg white would do it but you'd get a thick crust, I'm afraid.
eliane franc says
bonjour
i'm a french, i love vietnamese cuisine, pho, pho ga, nem, particularly, thank you for the recipes, i just wanna add as a french that your baguette looks really good, looks french by the way, merci.
regards
eliane
Shirley says
I've been looking high and low for this recipe. Finally I found it! How wonderful! I read the steps of making this baguette. One problem from my side. I have a small oven. How can I keep it moist while baking the bread? I don't I can fit in a tray of water while baking. Please advise. Thank you!
Andrea Nguyen says
Can you find a small baking such as a brownie pan? It doesn't need to be huge. The baguette loaf pan isn't big. You can check the dimensions online at amazon, if you'd like:
http://www.amazon.com/gp/product/B00004R91I?ie=UTF8&tag=vietworldkitc-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00004R91I
Beef Stroganoff Recipe says
Thanks for the Recipe. This is one of the most informative recipes for making Vietnamese-style baguettes.
I can't thank you enough for making this recipe available.
Michelle Vuong says
I followed the recipe pretty carefully, but for some reasons they turned out almost like rocks! Michelle Vuong.
Tori says
You don't need a special pan for baguettes. I make them every week in my teensy-tiny kitchen (I can't spare the room for special pans).
The trick is to use parchment paper. I put creases into parchment paper to make it cup around the dough while it rises the way the baguette loaf pan does. Then, when it's time to bake, I slide the parchment onto my stone in the oven. It doesn't matter that the parchment is no longer supporting the loaves -- I get perfect results this way with no flattening of
Andrea Nguyen says
Tori -- what a smart tip. Thank you. What would we do without parchment?
Liz says
Hi, I ate a banh mi once, the baguette was so melt-in-the mouth - the inside was so light and fluffy (as if eating cotton puff) and the outside was so light and crunchy - it's just been 2 seconds out of the oven. Would you know the recipe/mesurements/tricks to create such baguette? I'd love to make it at home. Greatly appreciated. Liz
Michelle Vuong says
I bought yeast at Winco.
Michelle Vuong
Andrea Nguyen says
Michelle, thanks for the tip. I also think that the Viet bakeries employ a dough conditioner to get the loft.
Liz -- that's the professional trick. I don't have a recipe for it now but will put it on my to do list...
Michelle Vuong says
Hi Liz, What is a dough conditioner? last time I doubled the winco yeast and yes the dough rose quite nicely, however, the crust became too thick and has funny taste. Too much yeast?? Next time I will buy better yeast and low protein unbleached all purpose flour.
[email protected] says
Bạn có thể cho xin cách làm bằng tiếng việt kg? rất cám ơn Bạn Andrea Nguyễn
Andrea Nguyen says
Chao Ha Tran, Xin loi, viec bai nay lai ton nhieu thi gio qua. Ban co ai may translate lai khong?
Ann says
Have you guys/gals tried out "Artisan bread in 5 minutes" by Jeff Hertzberg and Zoe Francois?
Their methodology is a lot less troublesome and you can make it ahead of time, refrigerate it and bake on the day that you eat. It is just great, I would recommend checking it out.
liz says
sorry for late reply. i honestly wouldn't have a clue the dough conditioner because i bought it from a banh mi shop here in sydney 🙂 my friend's dad owns the shop but he was reluctant to give me the recipe 🙁 he makes the best banh mi in sydney! i think 90% of his customers agree with me 🙂 pls check out his webite http://www.redroll.com.au. have you found the tricks yet? 🙂
Andrea Nguyen says
I missed trying Red Roll in Cambramatta! That does look like a nice roll. I need to figure it out and that takes a lot time... Thanks for the tip and asking your friend's father for the recipe. It's his trade secret. I respect that!
Kate says
common dough conditioners are sodium stearoyl 2 lactylate, calcium stearoyl lactate, barley malt, ethoxylated and succinylated monoglycerides, and polysorbate 60
matt says
its called yeast improver,its in most supermarkets with the yeast,generally it will tell u the ratios to use,its a must 4 great home made bread
John Murren says
Hi Andrea,
Interesting post - I too was intrigued by this question - I'm sort of a food history buff (and baker) and I've been trying to bake a baguette like the ones that would have been made by Vietnamese bakers, after being taught how by their French mentors. The assumption can be made that wheat flour would have been expensive, and rice, not so. OK, so it's reasonable to assume that they would have used some rice to replace some wheat flour - but it's not reasonable to assume that the Fren
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New Jordans says
It's great to hear from you and see what you've been up to. This blog makes me realize the energy of words and pictures. Keep coming up with ideas.
Andy Nguyen says
drfugawe: Cooked rice? VERY interesting!! What form is the cooked rice in your Vietnamese baguettes? Do you simply cook the rice, and incorporate it into the dough? Do you have a recommendation on the proportion? Thanks!
I can see why using rice flour in bread would be a fail: rice flour has no gluten and cannot possibly help with the crumb's texture.
Andy Nguyen says
Never mind my question re. proportion of cooked rice, I found this:
http://lemongrass/aqn/what/cooking/bread/Vietnamese_baguette.html
Tina Barbas says
Thanks so much for the Vietnamse French bread recipe. I got so excited .. I have been baking 10 times since the last two days. I have a big family and a lot of friends and neighbors came in out of the house all day long.Tthe breads came out fantastic even at the first try , crispy outside and soft inside. From now on I will not bake any other kind of bread except these bread. I have a question? Can I make 3 or 4 containers of this bread dough, after the 3rd rise before shaping, can I keep
Thuy says
Thank you so much for your wonderful detail recipe. I had tried to made Vietnamese bread so many times but it never came out as good as the one I made today. The bread looked awesome and it was so yummy. I also tried to make Vietnamese mayonnaise today and it was perfect. I used to spend about more than 30 mins to drop the oil in the eggs and sometimes it got ruined because I put the oil in too fast. But this time I only spent 10 minutes to make it and it was delicious.
Cam on chi nhieu nhieu nh
Rob Poulos says
That looks very tasty! Thank you for sharing your recipe! =)
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Ellen says
How many ounces are for "
3 1/2 cups low-protein, unbleached all-purpose flour, Gold Medal or Pillsbury brand" in the recipe of "Vietnamese Baguette Recipe"?
Thanks,
Ellen
NTH says
Hi Andrea!
I love your book, Into the Vietnamese Kitchen. I've been using a recipe from the following website to make banh mi. http://bepnha.wordpress.com/2010/06/17/banh-mi-hinh-%E1%BA%A3nh-t%E1%BB%ABng-cong-do%E1%BA%A1n/ It works great and is the best recipe for Viet baguette I could find.
seo says
I've been looking high and low for this recipe. Finally I found it! How wonderful! I read the steps of making this baguette. One problem from my side. I have a small oven. How can I keep it moist while baking the bread?
thank you
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Tran Le says
Cám ơn chị đã post bai` nay` ,em rất thích bánh mi` viet nam , nơi em ở không có store hay market bán bánh mi` viet nam, muốn mua phải di rất xa , em dã chuẩn bị hết ingredients ca`n thiết, nhưng hiện em chưa có máy food processor , lam` gi` em cũng nhoi6` bă`ng tay hết , chị có thể hướng dẫn em cách nhôi` băng` tay va` ủ bột không ? Cám ơn chị rất nhiêu`
Fort Lauderdale catering says
This is quite refreshing to read. A great and helpful post that many people can try. Bread like this is worth it to taste and even worth a try. Thanks for this!
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Abe Buscaldo says
Most interesting and I'll try this version of the baguette. I hope at least one reader has a recipe for the light and airy Vietnamese Bread Rolls and I shall be grateful if he or she would email it to me at
[email protected].
Many thanks.
Daniel the bread guy says
Hi!
i just came back from thailand and the first thing i was doing back in germany was to search for this tasty tasty baguette i ate there. i gave your recipe to my wife, she knows better 😉 the kids were so addicted to this! especially to thai curry. they loved it!
thank you for sharing this!
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urinary track infection says
This recipe looks really good. Maybe this time I'll succeed in making Vietnamese-style baguettes. Thanks.
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James says
Hello Andrea,
We appreciate greatly on all your recipes. Made the baguette today and it came out pretty. The crust is thin and crisp. Although the interior is not as airy as I'd like (kind of heavy relative to typical Banh Mi). Thinking about increasing the yeast to get it lighter. Typically how long from combining the ingredients to forming the baguette? Any suggestions would be greatly appreciated? Thanks.
Andrea Nguyen says
James, I think you can use extra yeast. Some bakers use dough conditioner. I think a ground up bit of a vitamin C tablet or a pinch of citric acid (AKA sour salt) may help. Another tip that I got but haven't tried is to take the rise before baking to a full rise and then bake them. I just found these posts on natural dough conditioners that may help you:
http://www.thefreshloaf.com/n
James says
Thanks, Andrea.
I made the bread the 2nd time and it came out much lighter and better. It's closer to what it should look and taste like. I let the dough rise to full size before putting it in the oven, as you mentioned.
couple observations I noticed:
1. the dough after it has risen to 2x size, the dough is very sticky to the finger when I poke at it. Is this texture normal?
2. the cuts/slashs don't blossoom/flower as much as in your pictures. Should the dough rise more during cooking?
Thanks fo
InHyderabadMall says
Been looking for a good Viet baguette recipe. I'll see if my dough making is up to the task. Thanks for the post.
http://www.inhyderabadmall.com/
SR @ braun k650 says
Very well explained. Thanks.
Mark says
Hey, Andrea—Great posting (and blog)! Quick question: do you weigh your flour?
I just started making these today and used the Cook's Illustrated standard of 5oz per cup for AP flour, so I used 17oz. (by weight) of flour. The dough looks very wet right now; isn't coming together into a ball at all. It's a dough, but verrrrry wet.
Any advice? Thanks!
Mark Cohen says
Sorry, if this is duplicate comment; 1st one disappeared(?).:
Love your posting and your blog—been looking for a great Viet baguette recipe!
Quick question: do you you weigh your flour? I just started making these today and the batter is verrrrry wet. I used the Cook's Illustrated standard of 5 oz./cup by weight for flour. This equalled 17 oz. by weight to the 12 oz. of water and is about a 71% hydration ratio.
The mixture is technically a dough, but is incredibly wet. Did you use more flour t
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vietfoodrecipes says
should try warm water for the yeast and a dough blade instead of regular chopping blade. your bread looks beautiful!
aree says
Hi Andrea,
I was looking for Vietnamese Baguitte to make sandwiches for my husband. He loves the sandwiches. I've tried many recipes but never comes out like the one that I can get at the Asian MKT. Yours looks so good! I'll try your recipe. Thank you so much for invented and share this with us. I forever greatful.
stellalynne says
Thank you for your recipe...
Xuanie says
I have succeeded! The baguettes were rock hard my first time, but I made a few minor adjustments the second time. The bread tastes marvelous! I will make the again with herbs next time.
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Minh says
I've made this bread twice in the past two weeks and it turns out fantastic! Definitely linking this recipe in my quest to make Vietnamese sandwiches.
Thank you!
jordan 11 says
These information helps me consider some useful things, keep up the good work.
lamb shanks recipes says
Hello Andrea,
I my whole life I never tested this kind of food from Vietnamese Baguette Recipe.. Maybe I will try this one but for me I want to taste this in your place and want to go to your place.
jordan 11 says
These information helps me consider some useful things, keep up the good work.
AikoVenus says
I have a similar recipe (it's a half AP and half whole flour base) but I never made it into a banh mi or other sandwich because of how good the bread was.
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Robert Martin says
Hey would you mind sharing with me the cheap recipes for the bread that goes stale so quick,thats what we are looking for,we are Hurricane Katrina transplants now living(or dying-4-Poboys)in the Salt Lake City,Ut. area.We are planning to open a Rolling Po-Boy Shop very soon & we need the closest we can get to a Nawlins PoBoy Loaf.HELP!!!!!!!!!!!!
Andrea Nguyen says
Sorry, I don't have a recipe for those Viet baguettes. If I did, I'd make a mint! It's actually hard to make that kind of bread. Most banh mi shops rely on a purveyor.
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Hey, thanks for the recipe. Your experience re. using rice flour, cake flour, fat, etc. is VERY useful. It’d save me a lot of experimentation (and I’m one of those “Bread Baker’s Apprentice” bakers! 🙂 ). One blog claims that Vietnamese style baguettes are made with wheat and rice flour, which sounded highly suspicious to me, since rice flour has no gluten.
marlon says
This is one of the most informative recipes for making Vietnamese-style baguettes.
Mary Beth says
Wow! Terrific recipe- I tried it today and the results were superb. I followed your directions exactly but baked it in my outdoor gas grill. (I still made it a humidified oven with two small pans of water;) I used my baguette pan, slashed and spritzed, etc.
Unusual to me was using the food processor but I loved how quickly this method works! I have been baking a lot of baguette-style breads lately, but all with higher protein flours, so your tips for using AP flour, no fat of any kind, etc.,
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Tabitha Brennenstuhl says
Hands down, the Best bread I have ever baked! Perfect recipe! I didn't even use a baguette pan, it turned out beautiful! I made this for Banh Mi, which it went perfect with, but will be baking this on a regular basis for everyday eating!! Thank you!
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Karin Anderson (Karin's Bäckerei) says
My husband loves Banh Mi Sandwiches (having traveled in Vietnam several times) and always asked me to make one. I had looked through several recipes before, but your explanations seemed the most plausible to me. I was, also, curious about the food processor mixing.
Being a regular bread baker, I found the baguette easy to make, but made a few changes. I used 1 1/2 cup Italian 00 flour (soft wheat, low protein), 1 cup AP, and only 4 g instant yeast. Folded the dough after mixing 4 times in 10 min
Laura says
Yum! These turned out great!
Sara says
Thank you Andrea!!
This is the best baguette recipe I've tried and I've used it many times with great results.
Andrea Nguyen says
Hooray!!! Thank you for the feedback.
Tracy Le says
Hi, your recipe is amazing. I succeeded the first time. May I ask if I want to make double the amount of baguette, should I double the ingredient?
Thanks so much
Andrea Nguyen says
Yes, definitely double everything. You may want to stage the batches if your oven can't handle the double batch all at once.
Thuy says
Hello, this recipe sounds great. Would you recommend using a baking stone or just a regular pan to bake if I don't have a baguette pan? Thank you for sharing these recipes.
Andrea Nguyen says
Hi Thuy, you could use a baking stone and put the bread directly on it. Or, put the dough on a baking sheet and bake it atop the heated stone. My recipe in The Banh Mi Handbook is different than this one, with the rolls baking on a baking sheet on a heated baking stone.