Bánh mì: Vietnamese Baguettes

These light, airy Vietnamese baguettes are the foundation of a great Bánh Mì sandwich. Smaller and more delicate than a traditional French baguette, they have a thin, crisp crust and a soft, airy interior that is perfect for holding grilled pork, pickled vegetables, fresh herbs, and other flavorful fillings.

4 baguettes

Ingredients

• 500 g strong white bread flour
• 350 g cold water
• 7 g instant dry yeast
• 10 g sugar
• 10 g fine salt
• 1 tbsp neutral oil

Method

1. Add the water, yeast, and sugar to the bowl of a stand mixer. Stir briefly.
2. Add the flour and mix with the dough hook on low speed for 2–3 minutes, until all the flour is incorporated and you have a rough, sticky dough.
3. Let the dough rest for 20 minutes.
4. Add the salt and neutral oil.
5. Knead on low to medium speed for 8–10 minutes. The dough will remain quite soft and sticky. Do not add a large amount of extra flour just to make it easier to handle.
6. If the dough is extremely sticky and does not hold together after kneading, add flour in small amounts of 10–15 g at a time, mixing for 2 minutes between additions. You should aim for a soft, elastic dough rather than a firm dough.
7. Transfer the dough to a lightly oiled bowl, cover, and let it rise for approximately 1½ hours, or until doubled in size.
8. Once doubled, perform a stretch and fold. Lightly oil or wet your hands, gently stretch one side of the dough upward, and fold it over the center. Turn the bowl and repeat on all four sides.
9. Let the dough rest for 30 minutes, then repeat the stretch and fold once more.
10. Let it rest for another 20–30 minutes.
11. Gently turn the dough out onto a lightly floured work surface. Divide it into four equal pieces.
12. Shape each piece into a small, slender baguette approximately 20–22 cm long. Avoid pressing out too much of the air.
13. Place the baguettes on baking paper, cover loosely, and let them proof for 45–60 minutes, until noticeably puffy.
14. Preheat the oven to 250°C / 480°F. Place an empty metal baking tray on the bottom of the oven.
15. Make one long, shallow slash along the top of each baguette using a razor blade or very sharp knife.
16. Place the baguettes in the oven. Immediately pour approximately 200 ml boiling water into the hot tray at the bottom of the oven and close the door.
17. Bake with steam for 8 minutes.
18. Briefly open the oven door to release the steam, then bake for another 6–8 minutes, until golden brown and crisp.
19. Transfer to a wire rack and allow to cool for at least 20 minutes before cutting.