Vietnamese Baguette

Print Pin

4.91 from 30 votes

This soft, chewy baguette is easy to make and perfect for sandwiches, subs, or crostinis!

Course Bread

Cuisine Vietnamese

Diet Low Fat

Prep Time 5

Cook Time 25

Resting Time 3 30

Total Time 30

Servings loaves

Calories 446kcal

Author Tracy

Equipment

Ingredients

2 1/4 teaspoons instant yeast
1/2 cup warm milk 1% or 2%
1 cup warm water 90° - 100°
3 1/2 cups all purpose flour
1 1/4 teaspoons salt
1 tablespoon sugar

Instructions

Add yeast to a measuring cup with a spout. Soften yeast by adding it to warm milk and giving it a gentle mix.
Add flour, sugar, and salt to your food processor and give it a couple of pulses to combine. You could also just add it all to a large bowl, or a stand mixer.
Add the warm water to the milk and yeast and give a mix. Then, turn food processor on and slowly pour water, milk, and yeast into the food processor through the feed tube. Blend just until a dough starts to form. This will only take a minute.
Transfer dough to a large bowl and tightly cover with plastic wrap. Let rise for about 1 hour or until it has doubled. Punch down dough, cover and let rise again, another hour. Punch down again, and let rise a 3rd time, 1 more hour. You will want it to rise at least 3 times.
Line a baking sheet with parchment paper.
Flour a clean surface or cutting board. The dough will be soft, slightly sticky, and airy. Be gentle with the dough and try to keep as much of the air in the dough as possible as you work with it. Gently turn your dough onto the floured surface so it is lightly covered with dough. Use a dough scraper knife and cut dough into 4 pieces.
To shape each baguette, gently flour your hands and then press a piece of dough into a rectangle. You'll notice the dough kind of naturally stretch to one side - this is like the grain of the dough. Work with it and stretch it that way, this will allow it to rise more.
Fold the top third of the dough down and the bottom third up - like you're folding a letter. Pinch the edges and fold those up in half. The purpose of this is coil the dough and that way wen it's baking, it will kind of spring and burst open. Repeat for 3 other pieces. You will have 4-6 inch long logs.
Place the logs seam side down on parchment paper. Pinch the edges for form small points.
Pre-heat oven to 450°. Fill a shallow baking dish halfway with water and place it in the oven on the lowest rack. Place the other rack in the middle.
Cover the dough loosely with a linen dish towel or napkin and let rest for another 30 minutes.
Use a very sharp knife or bread lame to score the doughs with one long slice down the center. The using a spray bottle, mist the doughs with 1-2 sprays each logs.
Place baking sheet with dough in oven and set a timer for 20 minutes. After 3 minutes (at 17 minute mark) open the oven and mist the doughs again. Then after another 3 minutes (at the 14 minute mark) open the oven and mist doughs again. After 20 minutes, gently turn the loaves over and bake for another 2-3 minutes to brown the bottom of the loaves, too.
Transfer loaves to a rack to cool. Let cool for at least 30 minutes before slicing and using for your favorite sandwich or eating with some butter!

Notes

Storage:

You can keep them for 2-3 days at room temperature in a bread bag. They may soften but you can crisp them back up by adding them to the oven.

To freeze for up to 2 months, wrap in a double layer of plastic wrap; defrost at room temperature and reheat in a 350F oven for about 10 minutes to refresh and crisp.

Nutrition