I love these perfect rolls! I freeze them and reheat this way: place roll on oven rack, turn oven on to 400 F, 5 minutes on each side. (Yes, the oven is cold when you put the roll in.) Let cool. The result is golden and crunchy, but still with the thin crust you want for banh mi or any sandwich.
Thanks Apron for the easy to make Vietnamese style baguette. I love this recipe as is so easy compared to other UA-cam recipes that I came across. I have made few times using your recipe.
Thank you, you did a fantastic job, I made them according to your guidelines and they were awesome, HOWEVER, my dough was way too watery (170g of water which is ≈ 85% hydration ). I just discovered that you made a correction from 170g to 140g of water ≈ 70% hydration which makes a lot more sense. Note: I live in the US but was born in Suriname, and these baguettes are VERY popular in Suriname; it's part of our culture over there, nothing is more satisfying than freshly baked hot baguettes lol.
this video truly is amazing i am not a food expert, neither am i fit to judge it, but the process was done with such passion, yet gentle and gracious movements
I’ve made this recipe. Baguettes were quite small. I’ve made it again doubling the recipe adding more yeast, it made 7 rolls slightly bigger than the first time.
Se llama bolillo en mi país!!! Y se ocupa para los molletes, pan con mantequilla, para hacer una guajolota (bolillo con un tamal), tortas con diversos guisados salados o dulces como la cajeta, etc. 🤤😋
@@robertohernandez4677 en primera, No, porque las harinas y los panes vienen de Europa, entonces el bolillo sería una adaptación de este tipo de baguette
Thank you for the excellent video and offering the formula using metric measurements. I bake a lot of artisan breads and am constantly asked for my formulae in which I use metric measurements. Weighing the ingredients ensures consistent results. A lot of times I get requests for my formulae in Imperial measure but, not that I am heartless, I decline saying I only work in metric. However, I usually tell them if they must use Imperial measures to go to a site online for the conversions. Btw, since 1 ml of water equals 1 g of weight, 140 ml will weigh 140 g. So much easier to do everything by weight. As for the process, I usually foam the yeast separately as I have had a bad experience with a "fresh" jar of active dry yeast not working. The jar was new and unopened and was well within it's best use date. I do intend to make these rolls as they look extremely apropos for sausages and peppers.
Thank you so much for your video, it is very simple recipe. I watched so much banh mi Viet Nam videos. Glad found you!!!I made them last night. I will never buy anymore bread for myself and my family… love my bread😊Thank you, thank you Apron ..
I lived in New Orleans for years, and the best bread in town was from the Vietnamese bakeries....and the best sandwich I've ever had in my life is the Banh Mi, with this bread!
Same in San Francisco. If you went to Little Korea, you could find this tiny sandwich shop owned by a Vietnamese couple that was completely MOBBED every weekday lunchtime, from about 10:30a the lines started forming and it wouldn't stop until their food ran out around 2pm. That was it. They would open briefly from 10a to 12pm on Saturdays for the workaholics, but it wasn't the full menu, just sandwiches, and their Bahn Mi their most popular.
Yum...love those sammies. Get one every time I go to a vietnamese restaurant. And making your own baguette really takes it to the next level. Add that I slow roast a pork shoulder on my green egg and BOOM GOES THE DYNAMITE!
Thanks for your correcting the ml of water. I made it with 170ml and it was so sticky, I had to add more bread flour. Happy to get back to see if I am mistaken and found this 🙏
Só que aqui no Br colocamos o tal de melhorador de farinha para melhorar a farinha porcaria que as padarias usam. No vídeo eles devem usar uma farinha boa e não usam o melhorador.
Made these today thank you 😊 and they came out absolutely perfect so much so my hubby wanted another one. Thank you for sharing this fantastic recipe it’s absolutely delicious 😋
Not the best Vietnamese bread on youtube. But by far the BEST result for the ingredients and simplicity of recipe. You have nailed the best outcome for the least amount of effort and ingredients, awesome! Adding some ascorbic acid and amylase to the recipe plus a hot stone underneath the baguette tray and better steaming using towels in a water bath combined with your recipe got my the real viet bakery roll at home experience I was looking for. Thank you so much for this recipe and method.
@aaronm8694 what do you mean using a towel in the water bath and how much of ascorbic acid did you add for this amount of ingredients? Hope to get a response.
I' m the first one leaving a message and seeing your video 😃and I'm honored for this!!!!Amazing baguettes! My best compliments, as usual your recipes make the differece!!!👍🤩
Thanks for this very straight forward and simple recipe on how to make awesome vietnamese hoagie rolls! All the other videos I've watched are way too complicated and add too many unnecessary steps, such as leaving the dough overnight, and then adding rocks and coals into the oven, adding vitamin c, vinegar, eggs, sour milk, etc. Seriously? If I had known it take that much work just to make a simple french bread roll at home, I'd rather just drive to my local supermarket and buy it instead. A good recipe doesn't need to be complicated. Your video proves that!
this is the best baguette recipe i have ever made. I live in Brazil and here we have French bread which is very similar. Thank you and congratulations for your channel and for the recipes I've tried several and it always works. hugs from Brazil
I'm so happy that you take time and consider making another video about Banh Mi. Since it's your channel you can do it the way you want, and keep it that way. But you changed the recipe, and hey it turns out great, though the Banh Mi we have here is more hollow on the inside. Good job
Thats the regular bread in the bakery shops in Turkey and in the Cypriotic Turkish Republic that we consume with literally every meal. Didnt know it was Vietnamese, thanks!
It was originally a French recipe. Later on, Vietnamese people decided to add meat, and veggies inside of the baguette that is why it has to be crispy on the outside and not doughy on the inside. Both type of banquettes are actually good but they serve different ways.
Thanks so much for the recipe. It’s look so yummy. I love bánh mì. Every time when I was in VN. I ate twice a day. So good and cheap. Have a great Easter Sunday. Truly a great baker you are.
Tried this out when my mom visited and we loved it. Also tested out the difference between using all purpose flour and bread flour. They both work in the end but bread flour just is easier to kneed. Learn something new.
Wanna try it. Let's make a schedule for this Baguette. I often read the master bread book even I'm not the master of. I just feel curious of how fresh bread taste like. When I read this Baguette recipe Wow I don't think I will make it. By watching your video with the easy tips makes me want to try it. Thank you👍🙏🙏
I made these bread yesterday it was time-consuming, but it was worth the try. They came out pretty good and were very delicious. I wish i made more then 4 loaves. Thank you for sharing the recipe.
I just bake it today perfect and i will bake it again thank you so much❤ best bread recipe i ever try ...there are lots recipe those not much success as this one, my only mistakes i should let it in the baking try, for the last time rising then the form stays better, next time and it will not takes too long sure i will bake again and again. Thanks👌🌹 yes 140 ml is good can be little bit less water,,
Me gusto su manera de hacer bolillos je muy delicadita,yo he hecho creo ya más de un millón de bolillos en mi vida,por esto me causa curiosidad la forma tan delicada de ud hacerlos,pero le quedan muy buenos 👍 😉
I don't think it's Vietnamese banh mi. We don't use Olive oil in the recipe, and the dough will be a little bit sticky, not non-sticky like this And we spread the water a few times while baking, and will have a tray of hot water under the baking tray in the oven So sorry for telling this
So yummy, That's my favorite bread and I did make Banh Mi yesterday 🍞😂 You can easily eat it, sweet or savory whatever you like. My family usually eats that with eggs and beef, but I like eating with condensed milk. You have to try it 😍
@@aleksandradk2256 Yes, I make it on a regular baking pan. It was good, but you have to turn over the baguette after 10 minutes and quickly close the door oven.
Hi, thank you for posting this, it's wonderful. I wanna ask if during the baking section, do you use the top heat only or do you use both bottom and top ?
Can I knead the dough like how I do normal bread using the machine? but at least how many minutes is enough? normally I knead first 6mins then add oil and knead another 6mins (around that), should I follow? or...less?
hi apron. I love watching yr channel. This time i want to try making this baguette. But its only 2 of us at home. If i want to make half portion how do i adjust this recipe? Or can i frozen the baked baguette for next time meal? Another question, can i use multipurpose flour instead of bread flour?
Hi friends, Sorry for the mistake, in video 0:47 the correct amount of water is 140ml.
Happy Baking
just normal bread flour or need to use special flour？
❤❤❤❤
Thank you very much for the valuable information added 💐👍💐👍💐👍💐👍💐👍
@@user-bm4jl1xb2o
A
I'm amateur. It's quite difficult for me to estimate the amount of Olive oil. Can you specify exactly?
I love these perfect rolls! I freeze them and reheat this way: place roll on oven rack, turn oven on to 400 F, 5 minutes on each side. (Yes, the oven is cold when you put the roll in.) Let cool. The result is golden and crunchy, but still with the thin crust you want for banh mi or any sandwich.
so u freeze the dough?
@ I freeze the rolls after baking them.
Melihat cara membuat nya sangat menyenangkan
Thanks Apron for the easy to make Vietnamese style baguette. I love this recipe as is so easy compared to other UA-cam recipes that I came across. I have made few times using your recipe.
Thank you, you did a fantastic job, I made them according to your guidelines and they were awesome, HOWEVER, my dough was way too watery (170g of water which is ≈ 85% hydration ). I just discovered that you made a correction from 170g to 140g of water ≈ 70% hydration which makes a lot more sense. Note: I live in the US but was born in Suriname, and these baguettes are VERY popular in Suriname; it's part of our culture over there, nothing is more satisfying than freshly baked hot baguettes lol.
Hello there! I have read that you were born in Suriname. Did you speak Dutch?
this video truly is amazing i am not a food expert, neither am i fit to judge it, but the process was done with such passion, yet gentle and gracious movements
I’ve made this recipe. Baguettes were quite small. I’ve made it again doubling the recipe adding more yeast, it made 7 rolls slightly bigger than the first time.
They are meant for sandwiches.
Me too, they came out only about half of the size , don't know why?
Se llama bolillo en mi país!!! Y se ocupa para los molletes, pan con mantequilla, para hacer una guajolota (bolillo con un tamal), tortas con diversos guisados salados o dulces como la cajeta, etc. 🤤😋
Yo pensé lo mismo saludos🤣😂🤣😂🤣😂👋🏻👍🏻
@@lululopez7988 😋
Esa es una copia del bolillo
@@robertohernandez4677 en primera, No, porque las harinas y los panes vienen de Europa, entonces el bolillo sería una adaptación de este tipo de baguette
@@esmeraldatorres9255 este tipo de baguette no viene de Europa, el Bahn mi es un pan que viene de Vietnam.
True Artisan Baker. I just enjoy watching the baguette being created and the magic of it all and the final result. Amazing!
Thank you for the excellent video and offering the formula using metric measurements. I bake a lot of artisan breads and am constantly asked for my formulae in which I use metric measurements. Weighing the ingredients ensures consistent results. A lot of times I get requests for my formulae in Imperial measure but, not that I am heartless, I decline saying I only work in metric. However, I usually tell them if they must use Imperial measures to go to a site online for the conversions. Btw, since 1 ml of water equals 1 g of weight, 140 ml will weigh 140 g. So much easier to do everything by weight. As for the process, I usually foam the yeast separately as I have had a bad experience with a "fresh" jar of active dry yeast not working. The jar was new and unopened and was well within it's best use date. I do intend to make these rolls as they look extremely apropos for sausages and peppers.
Thank you so much for inspiring me to have a go. I am Vietnamese, who hasn't baked this beautiful bread before. 👏👏👏👏👏👍👍👍👍👍
Thank you so much for your video, it is very simple recipe. I watched so much banh mi Viet Nam videos. Glad found you!!!I made them last night. I will never buy anymore bread for myself and my family… love my bread😊Thank you, thank you Apron ..
I lived in New Orleans for years, and the best bread in town was from the Vietnamese bakeries....and the best sandwich I've ever had in my life is the Banh Mi, with this bread!
Same in San Francisco. If you went to Little Korea, you could find this tiny sandwich shop owned by a Vietnamese couple that was completely MOBBED every weekday lunchtime, from about 10:30a the lines started forming and it wouldn't stop until their food ran out around 2pm. That was it. They would open briefly from 10a to 12pm on Saturdays for the workaholics, but it wasn't the full menu, just sandwiches, and their Bahn Mi their most popular.
Hy
I'm Vietnamese and i love "bánh mì" so much💕
Bánh mì Ba Lẹ is the best !
Then Bánh mì Đức Hương, Hương Lan , Saigon … depending where you live !
Thank you for the lovely recipe. Both times I tried & it turned out so well👍
Yum...love those sammies. Get one every time I go to a vietnamese restaurant. And making your own baguette really takes it to the next level. Add that I slow roast a pork shoulder on my green egg and BOOM GOES THE DYNAMITE!
Thanks for your correcting the ml of water. I made it with 170ml and it was so sticky, I had to add more bread flour. Happy to get back to see if I am mistaken and found this 🙏
I have made these this morning. They are beautiful. My hubby reckons they are the best rolls he has ever had. Thank you.🤗
Thank you once again for a wonderful and yet so simple recipe. I get so excited every time I see a new recipe from you.
In Brazil we call it "Pão Francês" (French Bread), and it's our main type of bread.
Só que aqui no Br colocamos o tal de melhorador de farinha para melhorar a farinha porcaria que as padarias usam. No vídeo eles devem usar uma farinha boa e não usam o melhorador.
Yesss, it’s a french bread
Made these today thank you 😊 and they came out absolutely perfect so much so my hubby wanted another one. Thank you for sharing this fantastic recipe it’s absolutely delicious 😋
Could you tell me what temp the water was when added? My guess is room temp but that's a guess and I don't trust me.
@@ZIM_skolYa im tryna found out aswell but im just going to try room temp
Not the best Vietnamese bread on youtube. But by far the BEST result for the ingredients and simplicity of recipe. You have nailed the best outcome for the least amount of effort and ingredients, awesome! Adding some ascorbic acid and amylase to the recipe plus a hot stone underneath the baguette tray and better steaming using towels in a water bath combined with your recipe got my the real viet bakery roll at home experience I was looking for. Thank you so much for this recipe and method.
@aaronm8694 what do you mean using a towel in the water bath and how much of ascorbic acid did you add for this amount of ingredients?
Hope to get a response.
I' m the first one leaving a message and seeing your video 😃and I'm honored for this!!!!Amazing baguettes! My best compliments, as usual your recipes make the differece!!!👍🤩
СОГЛАСНА С ВАМИ!
Thanks for this very straight forward and simple recipe on how to make awesome vietnamese hoagie rolls! All the other videos I've watched are way too complicated and add too many unnecessary steps, such as leaving the dough overnight, and then adding rocks and coals into the oven, adding vitamin c, vinegar, eggs, sour milk, etc. Seriously? If I had known it take that much work just to make a simple french bread roll at home, I'd rather just drive to my local supermarket and buy it instead. A good recipe doesn't need to be complicated. Your video proves that!
this is the best baguette recipe i have ever made. I live in Brazil and here we have French bread which is very similar. Thank you and congratulations for your channel and for the recipes I've tried several and it always works. hugs from Brazil
French were proud to taught vietnamese made french bread hundred years ago..
Same in Mexico, we call it "french bread" or bolillo.
Very delicious and interesting recipe my new friend ⭐ 👍⭐Stay safe and connected 🔔👈
I'm so happy that you take time and consider making another video about Banh Mi. Since it's your channel you can do it the way you want, and keep it that way. But you changed the recipe, and hey it turns out great, though the Banh Mi we have here is more hollow on the inside. Good job
Thats the regular bread in the bakery shops in Turkey and in the Cypriotic Turkish Republic that we consume with literally every meal. Didnt know it was Vietnamese, thanks!
Vietnamese learn from French. Vietnamese baguette is more airy, lighter, thin crust and fluffy.
It was originally a French recipe. Later on, Vietnamese people decided to add meat, and veggies inside of the baguette that is why it has to be crispy on the outside and not doughy on the inside. Both type of banquettes are actually good but they serve different ways.
When I lived Izmir, I used to get them fresh from the bakery shop every morning for breakfast. Absolutely delicious.
These look like regular French rolls to me
@@joelpww they originate from the French when they were in Nam before the War.
Love this recipe.thanks for sharing it.stay safe and God bless!!!
I'm from Viet Nam and i love Banh Mi so much. Thank you for the recipe. It's crunchy and delicious. You made it so good ❤🇻🇳
Apron these turned out beautifully and so easy to make, thank you so much.
I wish bakers would stop squashing the freshly baked bread, a gentle press with the finger to show spring. Have respect for what you made.
Only for the content bro, wtf r u always live to seriosly? Come on!
I don't normally watch channels that people are just siment in but damn the skills here is just top class and i am hooked on his skills
skills? I wont lie, there are no real skills here. Bread baking and other baking stuff are literally measuring and following instructions, not skill.
200فرينة ملح ماء دافئ خميرة سكر ونخليها ترتاح ملعقة خل كي تخمر نحط ملعقة زيت زيتون ونعجنها شوية ونصرب لعجينة ونرجعها تخمر كي نزيد تخمر نقطعها4قطع ونشكل حربوش ونخليه يخمر كي يخمر نفطعو وندخلو للفرن نحط سنيوة فيها الما من تحت باه يتبخر
Like 👍 👍 👍 👍 👍 looks very tasty 😋 😍
Great recipe, they tasted so yummy. Thank a lot Apron!
Thanks so much for the recipe. It’s look so yummy. I love bánh mì. Every time when I was in VN. I ate twice a day. So good and cheap. Have a great Easter Sunday. Truly a great baker you are.
Tried this out when my mom visited and we loved it. Also tested out the difference between using all purpose flour and bread flour. They both work in the end but bread flour just is easier to kneed. Learn something new.
Hi. Just curious did you use the same measurement as the recipe when you substitute bread flour with all purpose flour?
@@ainazailan9550 yes the only difference was the flour type.
@@CountessRose Ah I see thank you so much
Did you like the texture of bread flour or all purpose more? Was it salty and sweet enough or does it need more flavor in salt and sugar ? Thanks.
@@lilyleung2237 I didn't notice any difference in texture or taste. It was just the difference in how the dough kneeded.
Sei troppo bravo ! Non riesco a fare a meno di non replicare le tue ricette !!
Que buena pinta 😋 Y super esponjoso 👌🏼😍
Vietnamese baguette is so wonderful!
I am Vietnamese and so apreciate that
.❤🙆♀️❤
👌
Wanna try it. Let's make a schedule for this Baguette. I often read the master bread book even I'm not the master of. I just feel curious of how fresh bread taste like. When I read this Baguette recipe Wow I don't think I will make it. By watching your video with the easy tips makes me want to try it. Thank you👍🙏🙏
I made these bread yesterday it was time-consuming, but it was worth the try. They came out pretty good and were very delicious. I wish i made more then 4 loaves. Thank you for sharing the recipe.
Công thức đơn giản, dễ làm và rất ngon, xin cảm ơn ( from VN 🥰🥰)
I love these kind of baguettes!
This is Turkish bread ! 🇹🇷 I love this bread !
Vou experimentar. Parece muito boa. Obrigada.
Bonjour merci pour cette recttefacil et tres bien detaille
Gold colour baguette 🥖
Simply PERFECT 😍😋
Merci beaucoup. Million de fois j'aime 😘😘😘😘❤❤❤
Your recipe makes my mouth water for this delicious looking bread. Love the crunchy sound. 🌹🥰🌹
Delicious recipe
Thanks for sharing
Stay connected
Perfectas !!!!!gracias ! Eres muy amable👋👋👋👋👋👋👋👋♥️
Selalu cakep klo buat roti
Wow your so perfect in making bread and this kind of bread and your recepi is easy to follow.. cant wait to try this also
Gostei da receita, muito prática. Parabéns.
Das sind aber schöne Brötchen geworden. Viele Grüße Silke
That is clearly a piece of bolillo in Mexico. We love them in Mexico City
Beautiful baguette. Thanks for sharing!
Yum yummy bread 🍞 😋.
تسلم ايدك حبيبتى ربنا يسعدك ويفرح قلبك 🌹🌹🌹❤❤
I really want to try a Banh Mi sandwich
They're really good! Hope you enjoy!
You mean a torta ?
welcome to my channel ❤️
Really good
I just bake it today perfect and i will bake it again thank you so much❤
best bread recipe i ever try ...there are lots recipe those not much success as this one, my only mistakes i should let it in the baking try, for the last time rising then the form stays better, next time and it will not takes too long sure i will bake again and again. Thanks👌🌹 yes 140 ml is good can be little bit less water,,
That crunch sounds fabulous
Delicious the recipe 👏👏👏👍
Thank you so much.
How much time does it take to make it - especially the baking part?
Vielen lieben Dank, einfach lecker,LG aus Düsseldorf ❤❤❤👌💯🫶🫂💞💋💐🍀
Wow my favorite bread😍 looks very good 👍 Thanks for sharing your amazing recipe 🙏
Благодарю вас! Прекрасная выпечка! 🇺🇦🌻🍎🍒
Wow ! That’s amazing.where did you get that baking tray ? Amazon?
you have an exceptionally clean oven
Me gusto su manera de hacer bolillos je muy delicadita,yo he hecho creo ya más de un millón de bolillos en mi vida,por esto me causa curiosidad la forma tan delicada de ud hacerlos,pero le quedan muy buenos 👍 😉
I made this recipe, but I put a ham and cheese filling. It was very good
Thank you so much for a wonderful easy recipe to follow and your awesome video as well.
Clear measurements of the ingredients as well.
❤❤❤❤❤❤
Thank you, thank you, thank you. Between this and french bread i never have to buy bread again.
Hi I love your recipe. I made it today and I made a meatballs sandwich for my husband he was in love with it.
Looks so tempting
look much better from the previous one, love that
Exelente y practica explicación 😉 👍 muy bueno ese pan aquí se le llama pan bolillo de sal 😉
FINALLY, VIETNAMESE BANH MI 🥖
For who want to know : The Vietnamese baguette should be soft and very airy inside, while must have very thin yet crunchy crust.
We already know! No one ask for your insights!🤦🏻
Thanks for sharing. These are next on my to do for a sandwich! Thanks!
Hello, can I bake baguette on a regular baking pan?
I made this tonight. It’s the best recipe. So easy to follow. I’ve searched for so long and finally found the best recipe. Thank you!!!
Just made some .Thanks for sharing this recipe ❤
I don't think it's Vietnamese banh mi. We don't use Olive oil in the recipe, and the dough will be a little bit sticky, not non-sticky like this
And we spread the water a few times while baking, and will have a tray of hot water under the baking tray in the oven
So sorry for telling this
Oh gosh it looks absolutely yummmm
So yummy, That's my favorite bread and I did make Banh Mi yesterday 🍞😂
You can easily eat it, sweet or savory whatever you like. My family usually eats that with eggs and beef, but I like eating with condensed milk. You have to try it 😍
Hello,you make this baquette on a regular baking pan?
@@aleksandradk2256 Yes, I make it on a regular baking pan. It was good, but you have to turn over the baguette after 10 minutes and quickly close the door oven.
@@linhchiibi Thank you very much.
I just bake it today perfect and i will bake it again thank you so much❤
best bread recipe i ever try .
That looks delicious! I guess it’s all on how you beat that dough😍
I will try this tomorrow,
😊 Thank You ☺️
I knead mine in the food processor.
Hat mir gut gefallen,werde ich Mal nachbacken 😋💐🙋
Easy to follow recipe! I baked it last night and turned out perfect....crunchy thin crust and moist inside.
Tried these and they were fabulous. Good recipe. Thank you Apron.
what temp water did u use?
Hi, thank you for posting this, it's wonderful. I wanna ask if during the baking section, do you use the top heat only or do you use both bottom and top ?
Can I knead the dough like how I do normal bread using the machine? but at least how many minutes is enough? normally I knead first 6mins then add oil and knead another 6mins (around that), should I follow? or...less?
Love your vlog. Thank you for sharing this great recipe. 🥖😃🤗🙏❤️
hi apron. I love watching yr channel. This time i want to try making this baguette. But its only 2 of us at home. If i want to make half portion how do i adjust this recipe? Or can i frozen the baked baguette for next time meal? Another question, can i use multipurpose flour instead of bread flour?
🇫🇷 Ils ont l’air trop bons ces petits pains. Merci pour le tuto. 👏👏👏❤️😉🌷✨☘️🌟
👌🔟🤗☕🕊️
Wow very nice bread 🥖 you explain very nice 👍
GAWD DAMN THAT CRISP AND SOFTNESS