How to make the PERFECT Banh Mi bread

✨WELCOME to the first of many BANH MÌ recipes I will be sharing! Today in this series, I am SO excited to share with you the PERFECT recipe for Vietnamese Baguettes. You’ll need it for all the bánh mì sammies you’ll be making with me 😉😍🥖 Like I’ve said before, baking isn’t really my thing BUT I’ve made an exception for these baguettes only because it was absolutely necessary. Fresh baguettes are not super accessible where I live so it was only a matter of time I had to learn to make them myself! 😛 What recipe do you want next for these banh mí? Let me know in the comments 🥰 📍INGREDIENTS For dry mixture: 500 grams bread flour 10 grams sugar 10 grams fine salt 30 grams vegetable oil Butter for brushing butter on baguette Yeast mixture: 300-350 ml warm water 7-10 grams dry active yeast (instant yeast) Ingredients INSTRUCTIONS: 1. Activate the Yeast: In a small bowl, combine the warm water (starting with 300 ml) and sugar. Add the dry active yeast and stir. Let it sit for about 5 minutes until it becomes frothy. 2. Prepare the Dough: In a large mixing bowl, combine the bread flour and fine salt. Gradually pour in the yeast mixture and vegetable oil. Mix the dough until it comes together, adding more water if needed to achieve a soft, slightly sticky consistency. Knead the dough for 10-15 minutes until it is smooth and elastic. 3. First Rise: Lightly oil a large bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size. 4. Shape the Baguettes: After the dough has risen, punch it down to release the air. Divide the dough into 8-10 equal parts. Roll each portion into a long baguette shape, tapering the ends slightly. Make sure to roll them firmly and tightly for the best texture. 5. Second Rise: Place the shaped baguettes on a baking tray lined with parchment paper. Cover with a damp cloth and let them rise again for 45 minutes to 1 hour until they double in size. 6. Preheat the Oven: Preheat your oven to 425°F (220°C) for at least 25 minutes. Place a deep tray of water at the bottom of the oven to create steam during baking. 7. Prepare the Baguettes for Baking: Before scoring the risen baguettes, spray them lightly with water. Use a sharp knife or razor blade to make 3-4 diagonal slashes on each baguette. This helps control the expansion during baking. 8. Bake the Baguettes: Carefully transfer the risen baguettes onto the preheated baking stone or tray. Bake for 15-20 minutes until golden brown and the crust is crisp. ***NOTE: In the video I said not to open the oven for at least 20 minutes. Id like to correct this to 15 minutes as that should be more than enough time for the bread to rise!*** 9. Cool and Enjoy: Remove the baguettes from the oven and let them cool on a wire rack, brush melted butter on top and enjoy!