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Vietnamese Baguette

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Prep Time:2 hours 45 minutes
Cook Time:20 minutes
Total Time:3 hours 5 minutes
Keyword: bread, breakfast, Lunch
Servings: 6

Equipment

  • Standing mixer
  • baguette pan
  • spray bottle

Ingredients

  • 600 g Flour
  • 8 g Active dry yeast
  • 400 ml Room temp water
  • 16 g Sugar
  • 8 g Salt
  • 1 Large egg

Instructions

  • Combine flour and salt into the standing mixer
  • Mix water and sugar and dry yeast, wait for 5 min
  • Pour in water mixture and beaten egg into the mixer
  • Use the kneading attachment and turn on mixer on low (around 2 on mixer)
  • Once the flour is all mixed in, turn to medium. Stop when you get a rough dough mixture.
    Initial mixed baguette dough
  • Let it rest for 5 min and then knead on medium on mixer for another 5 min
  • Once the dough comes together and doesn’t bread into pieces, transfer into an oiled bowl. I used canola oil. 
    Mixed baguette dough ready for proofing
  • Transfer into a warm place and cover with a towel. You can use proof function on your oven with a warm water dish on the lower rack
  • Let dough proof for 45 min.
  • Hand knead the dough to let out some air.
  • Put it back in the oven or warm place to proof for another 30 min
  • Knead out some air and divide the dough into 6 pieces (roughly 165g per piece)
  • Shape the pieces into a round ball
    Divided baguette dough
  • Cover the dough to prevent drying it out. 
  • Press down on the dough and roll into an oval shape while letting out the air
    Rolled out dough for baguettes
  • Start on one end and roll it up the dough, pinch the ends to make a baguette shape
    Shaped baguettes
  • Place the dough onto the baguette tray
    baguettes on baguette baking tray
  • Proof with towel for another 30 min, score the dough with a sharp knife before baking
    baguettes scored in the middle
  • Preheat the oven to 400°F (if you are proofing in the oven, take it out and cover with towel to prevent drying)
  • Place some boiling water in a casserole dish into the bottom shelf of the oven
  • Spray the baguette with water and spray the oven with water. Place the baguette in the oven and set for 10 min
  • After 10 min, open the oven door and turn the baguette tray 180° and spray more water into the oven, bake another 10 min
  • Once the bread is out of the oven, place onto a drying rack and let it cool completely. Enjoy!
    Baguettes after baking

Notes

I used a standing mixer, you can also use it by hand but it will take a bit longer but still doable. You might have to leave the dough to rest a bit longer.
If you want to save it for later, use a ziploc bag with some paper towel in it, I find it helps with the humidity so the bread doesn't become soggy.