Baking Great Bread at HomeCrisp, Airy Sandwich Bread
IntermediateVietnamese Bánh Mì Baguette | Baking Great Bread atHome
by Henry Hunter
The crisp, airy foundation of Vietnam's beloved sandwich
Fermentation
4-5 hours
Bake Time
18-22 minutes
Yield
3 baguettes (~150g each, 8-10 inches long)
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
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Crispy, light Vietnamese baguettes perfect for bánh mì sandwiches. Simple sponge method, 5-6 hours start to finish.
Equipment Needed
Ingredients
Sponge
Build flavor and texture with this simple pre-ferment
Final Dough
Add to the fermented sponge
Prepare the Sponge
Build a sponge for better flavor and texture
Click each step to mark complete
Mix sponge ingredients
In a medium bowl, combine the lukewarm water and yeast. Stir to dissolve. Add the flour and mix until smooth, like thick pancake batter.
Ferment the sponge
Cover with plastic wrap or a damp towel. Let at room temperature for 2-3 hours until bubbly, puffy, and nearly tripled in size. Alternatively, refrigerate overnight (8-12 hours) for more flavor.
⏱ Wait Time
2-3 hours (or overnight in fridge)
Precise Timers
Use these interactive timers to track your stages.
Sponge Ferment
Mix the Final Dough
Combine sponge with remaining ingredients
Click each step to mark complete
Combine ingredients
Add the remaining flour, water, yeast, sugar, salt, and oil (if using) to the sponge. Mix until a shaggy dough forms and no dry flour remains.
Knead the dough
for 8-10 minutes by hand, or 6-8 minutes in a stand mixer on medium-low. The dough should be soft, smooth, slightly tacky, and elastic. It will pull away from the bowl sides cleanly.
Precise Timers
Use these interactive timers to track your stages.
Knead Dough
First Rise (Bulk Fermentation)
Let the dough develop flavor and structure
Click each step to mark complete
Shape and proof
Form dough into a smooth ball. Place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. for 60-75 minutes at room temperature until doubled in size.
⏱ Wait Time
60-75 minutes
Precise Timers
Use these interactive timers to track your stages.
First Rise
Divide and Pre-Shape
Portion the dough and let it relax
Click each step to mark complete
Divide the dough
Turn dough onto a lightly floured surface. Using a , divide into 3 equal portions (approximately 150g each).
Pre-shape
each piece into a ball by tucking the edges underneath. Cover with a towel and let rest for 10-15 minutes (). This relaxes the gluten for easier final shaping.
⏱ Wait Time
10-15 minutes
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Final Shape
Form the classic bánh mì torpedo shape
Click each step to mark complete
Flatten
Working with one piece at a time, press the dough gently into a rough rectangle about 4x6 inches. Keep the other pieces covered.
Fold and seal
Fold the top long edge down to the center and press to seal with your fingertips. Fold the bottom edge up to meet it and seal again. You should have a tight log.
Roll into torpedo
Using both hands, roll the log back and forth while applying gentle outward pressure. Form a torpedo shape 8-10 inches long, tapering the ends slightly. The baguette should have good .
Final Proof
Let the shaped baguettes rise before baking
Click each step to mark complete
Arrange for proofing
Place shaped baguettes seam-side down on a parchment-lined baking sheet, spacing them 3-4 inches apart. Cover loosely with a damp towel or oiled plastic wrap.
Proof until ready
for 45-60 minutes at room temperature until puffy but still slightly springy when gently pressed. They should not quite double, about 1.5x original size.
Prepare for baking
About 30 minutes before baking, preheat your oven to 450°F (230°C) with a metal pan on the bottom rack for steam. Optionally dust the baguettes lightly with flour.
⏱ Wait Time
45-60 minutes
Precise Timers
Use these interactive timers to track your stages.
Final Proof
The Final Step
Bake with Steam
Steam creates the shattering, crispy that defines bánh mì
Baking Methods
Bake with steam for 18-22 minutes until golden and crisp.
Equipment: Baking sheet, Steam pan, Spray bottle
Preheat with steam pan
Preheat oven to 450°F (230°C) for at least 30 minutes. Place a metal pan on the bottom rack for creating steam.
Score the loaves
Using a sharp blade or , each baguette with one long diagonal cut down the center (about ¼ inch deep) or 3 shorter diagonal slashes at a 45° angle.
Create steam and load
Carefully pour 1 cup of hot water into the steam pan. Quickly slide the baking sheet with baguettes onto the middle rack. Close the oven door immediately to trap steam.
Bake
Bake for 18-22 minutes total. At the 8-minute mark, quickly open the door and mist the loaves with water for extra development. Continue baking until deep golden brown and the crust feels firm when tapped.
Cool
Transfer to a wire rack immediately. Let cool for at least 10-15 minutes before slicing. The crust will crackle as it cools. Best eaten within a few hours for maximum crispness.
Nutrition Facts
Per 1 baguette (150g) • servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
Best within 2-3 hours. Up to 1 day wrapped in paper (crust will soften)
Refrigerated
Not recommended (causes staling)
Frozen
Up to 1 month in zip-lock bag. Refresh at 400°F for 5-7 minutes from frozen.
Refresh
Mist with water and bake at 400°F (200°C) for 3-5 minutes to re-crisp
Your Feedback
Rate This Recipe
Loading ratings...
Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
You Might Also Enjoy
More recipes from our pantry that pair well with this bake.
Get More Recipes in Your Inbox
Join thousands of home bakers receiving weekly recipes, tips, and techniques to elevate your bread game.
No spam, ever. Unsubscribe anytime.
More from Baking Great Bread at Home
Tools, resources, and community to help you bake better bread
Crust & Crumb Academy
Go deeper into your craft. FREE courses, challenges, and real feedback. No gatekeeping. Perfection is not required.
Sourdough Starter Companion
Your AI-powered starter assistant. Track feedings, troubleshoot issues, and keep your starter thriving.
BakingGreatBread.com
Real bread for the rest of us
Baking Great Bread Blog
Recipes, tips, and stories from the bread journey
Recipe Converter
Convert sourdough recipes to yeast and back again
Crust & Crumb App
Your AI-powered baking assistant
Facebook Community
Join 50,000+ bakers sharing, learning, and supporting each other
Sourdough for the Rest of Us
Free beginner's guide to sourdough