Description
These light and airy Vietnamese baguettes are crisp on the outside and soft on the inside. Perfect to get your Vietnamese sandwich on.
Ingredients
Units
Scale
- 500 grams bread flour
- 4 grams salt
- 270 grams warm water
- 7 grams active or instant yeast (one packet)
- 10 grams granulated sugar
- 1 whole egg (beaten)
- 25 grams melted butter (salted)
Instructions
- Activate the yeast: Whether you’re using active or instant yeast, we’ll activate it to ensure success. In a small bowl, mix warm water, yeast, and sugar. Let it sit for 10-15 minutes until foamy.
- Prepare the dough: In the bowl of a stand mixer, whisk together the bread flour and salt. Add the yeast mixture, beaten egg, and melted butter. Using the dough hook, mix on low speed to combine, then increase to medium speed as the dough comes together into a some-what smooth ball that pulls cleanly from the sides of the bowl (about 10 minutes total).
- First proof: Lightly grease a bowl with oil and transfer the dough into it. Cover with plastic wrap and let the dough proof for 30 minutes to 1 hour, or until it doubles in size.
- Divide the Dough: Punch it down to release the air. Divide it into 6 equal pieces (about 140g each). Roll each piece into a smooth ball and cover with a damp towel to prevent drying out while you work.
- Shape the Dough: Flatten each dough ball into a rectangle with a pointed top. Roll the dough from the top down with tapered ends, pinch the seams to seal, and gently roll to smooth out the seams. Place the formed dough seam-side down on a baking tray, spacing them at least one inch apart for proofing.
- Second proof: Place a small pot of hot water in the oven. This will help with proofing. Transfer the baking tray into oven with the lights on, and let them proof for another hour, or until doubled in size. It should double in size to achieve the right result.
- Preheat & Score: Remove the dough tray from the oven and set aside. Preheat to 480°F, leaving the small pot inside. When oven is ready, spray the dough 2-3 times with water to make scoring easier. Score each baguette at a 45-degree angle, about 1/8 inch deep.
- Bake: Immediately transfer the tray back to the oven. Spray the top of the dough again with water (2-3 full sprays) to create steam for a crispier crust. Bake for a total of 18 minutes or until golden brown. Rotate the tray halfway through and spray the top of the dough again.
- Finish: In the last 5 minutes of baking, remove the water pot to help dry out the crust. Don’t worry about opening and closing the oven a few times—it won’t affect the bread. Once baked, let the baguettes cool slightly and enjoy.
Notes
If dough is too sticky to handle, grease your hands with oil instead of adding more flour.
If dough hasn’t double in size after the second proof, continue to proof a little bit longer.
- Prep Time: 1 hour, 45 minutes
- Cook Time: 18 minutes
- Category: bread
- Method: Bake
- Cuisine: asian, vietnamese