Baguettes, Vietnamese style

Vietnamese Baguettes, how to make Vietnamese style baguettes, easy step by step instructions from start to finish

Ingredients

Method

  • 525g /18½oz Strong white bread flour
  • 390g / 390mls Water
  • 1tsp / 8g Salt
  • ½tsp / 2g Instant or active dried yeast
  • If you are using fresh yeast it is 10g, dissolved in the water
  • Add the flour, yeast, salt to a bowl, mix together.
  • Add the water and bring it all together to a sticky dough as shown.
  • Cover the bowl and set the timer for 45 minutes.
  • After the 45 minutes turn the dough out of the bowl onto a slightly wet worktop, and with wet hands knock the dough back by giving it 5 or 6 turns.
  • Place the dough back in the bowl, cover and allow to proof for 1 hour in a warm draft-free spot.
  • After the 1 hour proofing the dough should have doubled in size, turn out the dough onto a floured surface, and divide the dough into 6 equal pieces, and pre-shape them as shown in the video, cover them with a piece of oiled cling film / plastic wrap, and let them relax for 15 to 20 minutes.
  • After the 20 minutes form the pre-shapes into the final the baguette shape as shown in the video.
  • Place the formed baguettes onto a Couche cloth, sprinkle with a little flour, cover with a lightweight tea towel and allow to proof for 1 hour.
  • When there’s only 10 minutes left on the final proof, pre heat your oven to 220°C that’s 430°F or Gas mark 7, also place a pan of hot water on the bottom shelf of the oven.
  • Place the baguettes on lightly greased baking trays, and score the baguettes as shown in the video.
  • Place the trays in the hot oven, spray inside the oven with water as shown, and bake for 16 minutes.
  • Remove from the oven and place on a wire rack until cool.
  • They are now ready to make your favourite sandwich.
  • Enjoy.

Equipment & products used in my kitchen