How to make perfect Vietnamese Baguette by hand for beginner.
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- Опубліковано 18 жов 2024
- Vietnamese Baguette aka Bánh Mì is known for it's light and airy textures inside and thin crispy crust on the outside. It is very popular in Vietnam and world wide.
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#baguette #homemadebread #vietnamesebaguette #banhmi
Ingredients: Make 6 baguettes
3 1/2 cup + 1 Tbsp = 503 gr bread flour 12.7 %protein - King Arthur Unbleached Bread Flour.
1 1/2 tsp = 8 gr kosher salt, reduce the amount if using regular table salt.
1 tsp = 4 gr sugar
2 1/2 tsp = 8,9 gr of instant rise (quick rise) yeast
1 1/2 cup = 340 - 345 gr cold water (350 ml)
Veg. oil for greasing the counter top and bowl
VERY IMPORTANT NOTICE: MAKE SURE ALL YOUR MEASUREMENTS ARE ACCURATE.
I "Proof" my shaped dough rolls in the oven for 30-40 mins. If your oven don't have a " Proof option" then you may need to let your dough rolls rise for 60- 80 mins or until it doubled it size.
Positioned your oven rack at the top 2nd shelf in the of oven.
Preheated oven to 475°F at least 5-7 mins before baking.
Spray water on top of each rolls, make 1 splash about 1 cm deep on top of each rolls, right before the dough rolls go in to the oven.
Bake baguette for 22 mins, or until it golden brown.
Baking time is slightly different, depending on the temperature of your oven. You may need to bake your Baguettes a couple minute longer or shorter.
If using baking tray, line 2 baking tray with parchment paper and placed 3 dough rolls on each tray. Bake for 24 mins, but switch trays top to bottom at 12 mins of baking.
For more easy, delicious and printable recipe, click here www.thebethkitc.... From there you can purchase kitchen items that I used in my video.
Thank you and enjoy!
Baguette pan amzn.to/3GR3RZr
Hearing that crispy sound, you can tell it is a good recipe.
This is the first time I make a eatable bread with no mess. It did not look like yours, but out of six mini baguettes this afternoon, none are left and we are only two people in the house. One big thanks and that oil use instead of water or flour is the best thing.
Great to hear! Thank you so much! ♥️
Made your recipe yesterday and it was wonderful! I did all kneading by hand and used all of the water. By the end of the 1st rise the dough was very nice and even better after the 2nd. I baked in my oven at 425 for 22 minutes and I used a pan of water on the lower rack. Crispy outside and beautifully fluffy and chewy inside. Also I don't have Baguette pan, so I laid the shaped dough in the linen couche and transferred to the oven. Thanks for the great recipe!
Wonderful! Thank you so much for your great feedback!
Thank you (cam on) Beth.
I made this by hand and just got my kitchenaid today. I loved buying this bread from the people selling it on bicycles at 10.000vnd for 6 in the morning outside my hotel in HCMC every time we visit. This year we couldn't go due to covid so I decided to make it myself. You are so very helpful. We will be learning more from you as we watch your videos. THANK YOU SO MUCH.
My pleasure and thank you very much! Happy New Year to you and your!
@@Thebethkitchen chuc mung nam moi
This has become a weekly staple for my family. Thank you.
Love that you do a Vietnamese and English version so both me and my mum can watch
v0ey
Yay, I’m glad to hear that 👍
Watching you make one of my favorite foods warms my heart.
My grandma passed away before she could teach me any Vietnamese recipes. So your videos really do help in more ways than one.
That’s lovely, grandma would be proud of very proud of you.
That’s lovely 😊 grandma would of been very proud of you.
We just did the Hoi An Banh Mi Challenge: Banh Mi Phuong vs. Madam Kahn who do you think is the best?
ua-cam.com/video/jOgRzifJ1YQ/v-deo.html
Over the years, I said the Vietnamese makes the best baguettes and are some of the best baker! Thanks I hope, I will do well.
I loved the sincerity in giving the information ,thank you madame, watching you from Morocco ☺
Thank you so much for sharing! Just got home from visiting family in Vietnam and I wanted to make Banh Mi when I got home to the US! Hearing the crispy sounds of your bread takes me back already!
Hi Beth thank you for your baguette recipe came across your video and love baguette was in France last year ate all types bread I tried making them but had no succsee so when I saw your video I was so happy you explain so well I feel I will succeed in making them so thank you will look forward to other breads recipe I always make my own bread
I've tried to get those light fluffy baguettes many times. This recipe is the closest I've gotten. I made it by hand today and the dough was a bit moist, tomorrow, I'll make it with a kitchenaid and see if kneading until it's drier is the key. We have a creek about 30' from the kitchen workspace, so a very humid kitchen might be my issue, but I use my commercial dehydrator as a proofing box, which helps a bit.
Hi Cherri, baking is fun and pretty addictive hah :-)
If you knead the dough by hand you could reduce the water amount down just a bit, yes humid is also the key, also bread flour will absorb more water then all purpose flour.
Yes, knead yours dough with KA is the best. Have fun baking, and stay safe!
What a fantastic video.
They look amazing. Thank you
Thank you Beth I tried your recipe today came out perfect, love the bread
Thank you so much for this recipe!! I have tried many different recipes for sub roll and French roll but this one is hands down , the best one I’ve ever made!!🥖. I should also let you know that I am a bread maker and chef too! This turns out the best baguettes every time consistently! Perfect for the home cook using everyday oven and easy to find ingredients! Thanks again
Hi Jeanne, it's such an honor to have a baker and chef like yourself try out my recipes. Thank you so much for your great feedback, and have a wonderful day!
Beth
Me too..this is my 2nd time baking this recipe..dare'nt try another..its a success tqvm Miss Beth..God Bless You..from Singapore.
Wonderful, I'm glad you liked it! Thank you very much for your great feedback!
At first, I didn’t want to go through with all the steps until I heard the crispy sounds. Thanks for sharing! Can’t wait to try!
U r a baking genius!!! Thank u for clear instructions! This are light and crispy with chewy centers! Perfection♥️♥️♥️
Hi Beth,
I tried your Bahn mi recipe and come out great just like you said in the video crispy from outside n soften from inside. Thank you for sharing beautiful recipes my family loved it. Hope you and your family doing well. May God bring peace upon you and bless you all. Take care much love Sakyrah from Orange county California.
I made this but added a little butter. It turned out delicious! Thank you for the recipe!
great tutorial and beautiful vietnamese baguette
Great video! The gas bubbles are not air but carbon dioxide for the fermentation of the yeast. I make the
same bread and receipt but don't use the oil as the bread can become too oily. It will seep through the
paper storage bag. Don't store bread in plastic as it becomes gummy. You made a very good video
on bread making. Patrick Raffaelo artist
Thank you Beth, very clear instruction. One of the better banh mi videos.
Thanks for sharing your tips, i will try to make it this week. it looks so good and texture so crunchy and yummy
My pleasure 😊
Thank you very much for watching!
What makes these Vietnamese? The ingredients look like a good deal of bread recipes. A Baguette by definition is a long, narrow loaf of French bread. I must say, they look marvelous. Thank you.
Very good instuctions.
Good bread, crusty outside and soft n chewy inside. Good taste and texture. Must follow recipe. I used my KA mixer method . My oven was too hot at 475 so I decreased to 450 after 15 mins fan off . I covered with foil on top last 5 mins.
Wonderful, thank you very much for your great feedback!
Muchísimas. Gracia.muy detayada.tu clases.los Boy aser..gracia.
Iam malaysian... loved the banh mi❤🌹💌💌💌iam here to make my home made banh mi🌹❤💌 thank you
Finally found the best recipe of Vietnamese Baquette, thanks a lot!
Bánh ngon và đẹp
Tôi cũng thành công khi làm lẩn 2. Thanks Beth kichen very much . You are more and more beautiful
Excellent video. Thanks so much for making it. I just ordered baguette pans and cannot wait to try this recipe.
You are so welcome!
Hi Beth, my family love baguettes. I can't find a very good baguette near my place so I tried baking on my own. I've tried couple of recipes but not happy with the result until I tried your recipe.
I've baked few times already and my family love it.
Thank you for sharing your recipe.
So perfect Vietnamese Baguette !
Thanks for sharing! You are very detailed. Keep sharing great recipes!
I just tried this and they turned out perfect! Mine cooked more quickly, but it was easy to watch browning and adjust. I'm going to give it another try tomorrow. Thank you! :)
Thanks to you I have been able to achieve the chewy bread texture at home. I a am very grateful for your video.
Chào bếp nhà của beth bánh mì ngon quá ròn vàng ₫ều ₫ẹp ,con gái cô rất thích bánh mì mà học làm hoài mà không ₫ược cám ơn cháu ₫ã chia sẻ
Mantap sahabat cara membuat kue nya
Thank you for sharing and giving good tips. These are easy steps to follow.
Thanks Chi Beth da huong dan lam banh mi VN
E lam da thanh cong 70%.vi ko co khuon banh,nen lam ko duoc dep lam ( Thanks ♥️)
Thank you for sharing your knowledge. I would like to discourage people in using the razor blade because it is not stainless steel. There may be microscopic rust on the razor blade which you can not see. It is best to use equipment meant for the kitchen use.
Thanks for sharing.
Hi Beth, I normally don’t post comment but I wanted to share that I watched your video at least 20x before and countless times during my attempts. Overall, I made it 4x while each time I get a little better. I am still struggling in shaping the baguette but the taste is there. Thank you very much because I had tried other recipes and I have no success until yours. I hope my baguette will one day looks as pretty as yours.
My pleasure, and thank you very much for your great attitude. One day you'll definitely make a perfect baguette like mine, I have no doubt about that!
Have fun baking!
That’s great I’m not a baker at all, but I’m going to try this for my family.
Thank you, wish me luck, I’m going to need it. 💁♀️
Thx for sharing the Viet baguette recipe, they look so delicious, light and crispy👍I’m making them in next few days. I think I watched this clip previously but haven’t tried yet! Have a wonderful day Beth😘🥖🌻
Thank you chị, you too!
Hi Beth. I just discovered yr recipe on baguette. It is beautiful. But may i ask you to show us how to make wholemeal bread. I tried so many recipes but without success.
Ngon quá ! bánh xinh xăn, giôn rụm và ruột ko quá đặc . Cảm ơn bạn nha .
Thanks Beth for the recipe , my first time tried to make banh mi and taste perfect 😘❤️
Wonderful, I'm so happy to hear that!
My pleasure, and thank you very much for your great feed back.
Hi Beth
Loved the vdo just made my first attempt to make and cook Vietnamese baguettes, so far so good kitchen smells awesome and the bread is almost done and looking good, can’t wait to taste them..
Wonderful! I hope you like it.
Hi Beth, thx for the recipe my french baguettes came out nicely thx again and happy to see back and healthy
My pleasure! Thank you very much for your great feedback!
Stay safe!
Hi dear Beth! I don't have the bread liner. What should I do? Thank you so much for amazing recipe ❤️
Hi Claire, thank you for watching! I would highly recommend to use baguette pan, because it give the bread a good shape and crispy all around. If you don't have the baguette pan then you can bake your bread in a large sheet pan that lined with parchment paper. Have fun baking.
Se ven muy deliciosos y crujientes Gracias.
great video! thank you sharing.🙏🙏❤❤👍👍
Omg!! This baguette recipe will be our lunch quarantine on 7/11/20 and can't wait to share with my friends. Thank you and will share back my baguette bake resullt☺ it's gonna be yummmy......😊
Beth làm bánh mì ngon quá, thật là một người phụ nữ rất khéo léo đảm đang. Không biết chị có thể làm được những cái bánh quá đẹp như vậy không???Cám ơn sự hướng dẫn thật tỉ mỉ của Beth, chúc em và gia đình thật yên vui hạnh phúc.
kim-thoa Bui
Dạ không có chi. Em cảm những lời chúc tốt lành của chị! 😇
I tried many recipe. This is the only successful one. My husband a very happy person. He loves Bahn Mii, he was station in Vietnam for 4 yrs
That's great! I'm so glad, thank you so much for your great feedback!
Em đã xem rất nhiều kênh dạy nấu các món Trung, món Hàn, món Tây (nói chung) nhưng tìm mỏi mắt thấy rất ít các kênh dạy nấu món ăn Việt. Em rất vui khi tìm thấy kênh của chị! Tuy em hơi thắc mắc rằng trong một năm gần đây chị không cập nhật thêm video nào.
Sẽ ủng hộ chị dài và mong chờ những video dạy nấu ăn tiếp theo của chị, chị nhé!
Cảm ơn Thu Ha rất nhiều! Do vì lí do sức khoẻ của mình không tốt cho nên thời gian vừa qua mình phải tạm ngưng nấu nướng và làm video, khi nào khoẻ lại mình sẽ tiếp tục chia sẻ thêm với cả nhà. Mến chúc Thu Ha luôn được nhiều sức khoẻ!
The Beth Kitchen Chúc chị mau phục hồi sức khoẻ ạ!
Hi Beth, thanks for the very well done demo. I am a beginner and never baked bread before. Is it ok to halve all the ingredients in recipe to make jus 3 loaves instead of 6? My oven is very small. Thanks
Your explanation is brilliant. Care about even tiny details. Thanks a lot. May god bless you darling. ❤️❤️
Hi.. Your recipe is great. I use it all the time. Only question. How do u keep the outer skin crunchy even if the bread is not hot? Tq
Looks wonderful!
Fantastic crisp !
Your explanations are excellent. Thank you 🤗
looking good wow
Hi Beth,
The banh mi came out perfect, just like in the video.
Thank you much.
That's wonderful, I'm so happy to hear that.
Thank you very much for your great feedback!
Thanks! Looks great and wow, sounds even better!!!!
Art. Thank you. You are appreciated.
Thank you so much for the recipe .
Most welcome 😊
Good recipe ! Thanks ,So much,! Accurate measurements ! 👍♥️
Wow..I must try cos so crispy...
Wow! Baking bread at home look delicious.
Therefore, after watching this video, I recalled back many years ago, while I was working at the Vie de France bakery. And Regularly, we make all kinds French bread, including croissants by hand.
Thanks for sharing the video.
Thank you so much for sharing. This looks amazing.
Absolutely perfect. Reminds me of this great bread that I discovered 52 years ago.
Thank you so much love from Iraq 😍😍😍❤️❤️❤️🌹🌹🌹🌹
Look delicious ty
Hi Beth,qua nhiều lần thực hành, hôm nay ổ bánh mì chị làm theo ct của em mới nhìn thấy có thể chấp nhận được. Lý do là chị không canh độ nở của bánh được, thứ hai nữa là cái lò nhà chị hình như nhiệt độ nó..... cao,thứ ba cũng không thể không nói ra ở đây là chị khá chậm tiêu em ơi, khó lắm, 😣,dù em chỉ dẫn rất tỉ mỉ. Nói chung,qua nhiều lần thất bại, với cái lò nhà chị,chị nướng 5 phút đầu 500 độ,sau đó vặn lò xuống 425 độ,được 10 phút thì trở khay bánh và nướng thêm 8 phút nữa là giòn rụm luôn. Chị cảm ơn em nhiều lắm nhen.À ct bột chuối chiên của em chị vẫn sử dụng thỉnh thoảng ,ông xã khen ngon
Cecilia Truong
Dạ em xin chúc mừng chị, chị không bỏ cuộc là quý lắm rồi. Bánh mì càng làm thì sẽ càng ngon và đẹp. Em cảm ơn chị đã nhắn tin cho em biết. Chúc chị và gia đình luôn mạnh khỏe!
Thank you so much i love you cooking 🙏❤️
Thank you for your recipe, “It’s A Great one.
wonderful display of baguatte baking
very detail and great.
looks good too.
Thanks Beth. It looks great and sounds very crispy too. Can you make a film with whole wheat flour?
Thank you for sharing this video :) I can't wait to try. Could you please maybe make a whole wheat version too?
wow that bread looks perfect. how does it become so fluffy inside? most baguettes which are made very similar are drier and have more holes inside.
Awesome 👏
I use bread machine to make dough. I then shape bread dough and bake bread in oven when the dough is ready. I find the bread machine a much cheaper alternative compared to buying a Kitchenaid and so effective for making bread dough and proof it too.
Excellent!
Love you Beth 😍😋 Thank you very much!
Hi Beth. This looks like the best Vietnamese baguette I've ever seen. One question: Do you use a bread proof function on your oven?
Dojin Shin according to the description it says yes she does so your proofing time can drop to 30-40 minutes rather than one hour
Dojin Shin
Yes, I did use bread proof function to proof my dough.
Thank you so much for watching!
Hi chị, chị có thể cho em biết vì sao vỏ bánh mì của em dầy không chị ? Nướng xong bánh cứng lắm chị
Amazing, I really enjoyed your video. Instructions very simple , crystal clear an easy to understand. Great job ,keep up the good work Beth. Looking forward to see another video.
Xuan Chau
Thank you so much, I greatly appreciated your kind words. 😇
Hi! In Mexico we have the "bolillo", and its the same bread.
Excellent video
Thank you very much!
Hi Master , Thanks for your guiding video . I have try your recipe just now with kneading machine. Every step is ok but I met a problem when the dough rest the second time ( 30 min ) before cut it to 6 pieces . The dough after rest for second time still in very sticky and not able to cut at all .im not sure is it I have rest the dough too long for first time ( I rest it for around 45minutes) . Then only deflate the air and rest for another 30’minutes . Can you share why this problem happen ? Thanks
Looks great!
Hi!! I’d love to try your recipe. Can I just proof it once then shape it? I noticed you proofed it 3x 😂
Yummy😋Thank you for sharing☺️
OMG. My first time last week I tried to make french bread and I was nervous, and it happened the worse, the bread was harder than a brick. The dough rose beautiful. What went wrong? I followed the recipe, I tested the yeast. I wonder if the recipe did wrong with the water amount. It seemed the water was not enough. Kneading too much or little does make hard the bread? The recipe was unbleached flour, cake flour, wheat germ. The video recipe shows beautiful crust bread, but mine did not happen. I will try yours.
Did you left it long time in the oven ??
Cake flour is the worst thing you could use. And wheat germ...????
Did you use steam? It's important for a light crust.
Hi, Beth thank you for sharing the recipe and I succeeded with it . Just one think I want to know can I keep the dough overnight and than bake it the next morning?
Very helpful with your instruction . Thank You Berth.
Cam On co Hai nhieu lam
THo Bui
Dạ không có chi! Thank you so much for watching and leaving nice comment!
Thank You , exactly look like the turkish bread.