Baking Great Bread at Home
Perfection is not required
"Making bánh mì baguettes at home gives you full control over freshness, texture, and shape. The process is simple, forgiving, and the result is incredibly satisfying."— Henry Hunter
Authentic Bread Flavor
The Vietnamese bánh mì baguette is the essential foundation of Vietnam's iconic sandwich—crisp on the outside, light and airy on the inside. Born from French colonial influence and reimagined with Vietnamese creativity, this baguette is faster to bake and softer than its European counterpart.
Equipment Needed
Ingredients
Prepare the Sponge
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Mix sponge ingredients
Combine lukewarm water, yeast, and sugar in a mixing bowl. Stir until dissolved.
Add flour
Add 125g flour and mix until smooth like pancake batter.
Ferment
Cover and for 2-3 hours at room temperature (or overnight in the fridge) until bubbly and airy.
Precise Timers
Use these interactive timers to track your stages.
Sponge Ferment
Mix the Final Dough
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Combine ingredients
Add remaining flour and salt to the sponge. Mix until just combined.
Knead
for 8-10 minutes by hand or 6-8 minutes in a stand mixer. Dough should be soft, smooth, and elastic.
Precise Timers
Use these interactive timers to track your stages.
Knead Dough
First Rise
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Shape and proof
Form dough into a ball. Place in a lightly oiled bowl, cover, and for 60-75 minutes until doubled in size.
Precise Timers
Use these interactive timers to track your stages.
First Rise
Divide and Pre-Shape
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Divide dough
Divide into 3 equal portions (~150g each) using a .
Pre-shape
each into a ball, cover, and rest for 10 minutes ().
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Final Shape
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Flatten
Press dough gently into a rough rectangle.
Fold and seal
Fold long edge toward center, seal, then repeat with opposite edge.
Roll into torpedo
Roll gently to form a torpedo shape with good , tapering the ends slightly.
Final Proof
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Proof shaped loaves
Place seam-side down on parchment-lined tray. Cover and for 45-60 minutes until puffy but still springy to the touch.
Dust with flour
Dust with a little flour for a rustic finish.
Precise Timers
Use these interactive timers to track your stages.
Final Proof
Shaping
Shape the Baguettes
Create the classic torpedo shape for bánh mì baguettes with proper .
Torpedo Shape
Click each step to mark complete
Flatten
Press dough gently into a rough rectangle.
Fold and seal
Fold long edge toward center, seal, then repeat with opposite edge.
Roll into torpedo
Roll gently to form a torpedo shape, tapering the ends slightly.
The Final Step
Bake with Steam
Steam is essential for that crispy, shattering .
Bake with steam for 18-22 minutes until golden and crisp.
Equipment: Baking tray, Steam pan
Preheat with steam
Preheat oven to 230°C (450°F). Place a metal tray on the bottom rack and fill with hot water for steam.
Score the loaves
each loaf with a sharp blade (one long cut or 3 diagonal cuts at a 45° angle).
Bake
Bake 18-22 minutes, spraying the loaves with water at 8 minutes for development.
Cool
Let cool for at least 10 minutes on a wire rack before slicing.
Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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