Vietnamese Baguette (Banh Mi Baguette)

Ingredients

Ingredients

• 1.5 cups warm water (100℉- 115℉)
• 1.5 tsp instant yeast
• 2 tsp granulated sugar
• 4 cups bread flour
• 1 tsp salt
• 1 tbsp unsalted butter (melted)

Instructions

1. Activate the Yeast: In a bowl or measuring cup, combine the warm water, yeast, and sugar. Stir and let sit for 3–5 minutes, until lightly foamy.
2. Mix the Dough: In the bowl of a stand mixer (or a large bowl if mixing by hand), combine the bread flour and salt. Add the yeast mixture and melted butter. Mix on low speed just until the dough comes together and no dry flour remains, about 1–2 minutes. The dough will look shaggy and sticky. Do not try to smooth it out.
3. Rest the Dough (Autolyse): Cover the bowl and let the dough rest for 10 minutes. This rest allows the flour to fully hydrate and begins gluten development naturally, which helps create a more open crumb without over-mixing.
4. Finish Mixing: After resting, mix on low to medium speed for 4–5 minutes, just until the dough becomes cohesive and stretchy. The dough should be soft, elastic, and slightly tacky.
5. First Rise (Bulk Fermentation): Lightly oil a large bowl and transfer the dough into it. Cover and let rise in a warm spot for 1½ hours, until visibly puffy, gassy, and jiggly.
6. Divide and Shape: After the first rise, the dough will have formed a thin, slightly dry skin on the surface. Turn the dough out onto a lightly floured surface skin-side down, keeping that surface intact. Divide the dough into 6 equal pieces (about 145g each). Flatten each piece into a rough triangle, keeping the surface skin on the outside. Roll into a baguette using light pressure in the middle and tapering the ends. That surface skin will become the outer crust of the bread.
7. Second Rise (Shorter Proof): Place the shaped dough onto a baguette pan or parchment-lined baking sheet. Let rise for 35-40 minutes, uncovered, until puffy. When gently pressed, the dough should spring back slowly.
8. Prepare the Oven: Preheat the oven to 450°F. Place a metal baking tray or sheet pan on the lower rack and carefully add hot water. Let the tray preheat with the oven so the oven is steamy when the baguettes go in. Score each baguette at a 45° angle using a sharp knife or baker’s lame.
9. Bake with Steam: Transfer the baguettes to the oven. Lightly mist the baguettes 1–2 sprays total only if the surface looks dry. If the dough still looks moist after the second rise, skip the spray step. Excess surface moisture can prevent the crust from setting and crisping properly. Bake for 16–18 minutes, until deeply golden and crisp. After the first 2–3 minutes, carefully remove the steam tray to allow the crust to dry and crisp.
10. Cool: Let the baguettes cool for at least 10 minutes before slicing. The crumb will continue to set as they cool.