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    Home » Recipes » Breads & Buns

    Homemade Banh Mi Baguette

    Published: Dec 4, 2020 by Michelle · 72 Comments

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    This recipe for Homemade Banh Mi Baguette yields a soft and fluffy bread with a crusty exterior, perfect for banh mi sandwiches. With a few ingredients, you can easily make this Vietnamese staple at home.

    Vietnamese banh mi baguette on marble trivet with a basket of bread in the background.
    Banh mi sandwiches are one of my ultimate favourite foods to eat. 

    I recently got myself a baguette pan, and I've been experimenting with making homemade banh mi baguettes.

    What is banh mi?

    In Vietnamese, "banh mi" means "bread." 

    It also refers to a savoury Vietnamese sandwich made with a crusty yet soft and airy baguette. 

    History of banh mi

    The first baguettes were brought over to Vietnam by French colonists sometime in the early 1800s.

    The French baguettes were eaten as a breakfast with some butter and sugar, jambon-beurre (ham & butter) with mayonnaise, or liver pate spread.

    In the 1950's, the banh mi (that we associate with today) was created in Saigon, and thus named "banh mi Sai gon."

    It became a popular and cheap street food, which has gained prevalence in North America.

    An overhead shot of a Vietnamese banh mi.
    What's the difference between banh mi vs. French baguette?

    The baguette used in a banh mi sandwich has a very crusty exterior, with a soft and light crumb. 

    It differs from the French baguette in that the French baguette has a more dense and chewier texture.

    Ingredients you'll need

    • bread flour: has a higher protein content which produces gluten strands, which is needed for a soft and elastic dough. If you don't have bread flour, you can use all-purpose flour, but be sure to knead the dough for the recommended time.
    • active dry yeast: activate the yeast in lukewarm water, unless using instant yeast
    • water: lukewarm water helps to activate the yeast
    • salt: I used fine sea salt
    • whole egg: I found I liked the texture of the interior crumb with the addition of the egg
    • sugar: provides food for the yeast and promotes browning of the crust
    • oil: helps with browning and adds moisture

    What about adding rice flour?

    It's been long purported that rice flour is used in banh mi baguettes to give a lighter crumb. This is not necessarily true.

    I tried this in the past and ended up with a pretty dense baguette -- almost rock hard. 

    Perhaps in tropical climates, adding rice flour may help with excess moisture in the dough. But I wouldn't recommend it.

    Adding egg?

    Traditionally, banh mi bread consists of only flour, yeast, water and salt. 

    However, I personally found through lots experimentation that I liked the texture of adding egg to the dough.

    As with a brioche or enriched dough, egg adds a light and soft texture to the interior crumb. 

    Torn banh mi baguette on marble trivet.
    Special equipment 

    • baguette pan
    • dough scraper
    • water spray bottle
    • sharp serrated knife or bread lame 

    Baguette pan:

    For this recipe, you'll need a baguette pan.

    It's a pan with perforated wells that helps to shape the baguette while it is proofing. 

    You can do without, but it's much easier with the baguette pan. 

    If you don't have a baguette pan, shape the dough onto a rice flour covered-towel, and create a "couche" /well for each baguette for proofing.

    Note: You'll need to be careful when you transfer the shaped baguettes to the baking sheet for baking.

    Dough scraper:

    A silicone or metal dough scraper will help to divide the dough easily.

    If you don't have one, you can easily use a knife.

    Water spray bottle:

    A clean kitchen spray bottle is handy for baking bread and crusty loaves. 

    Misting the loaves in the hot oven creates additional steam, creating that crust that we're looking for.

    Note: I just dedicate a clean spray bottle with clean, boiled water for this purpose.

    Sharp serrated knife:

    Or bread/baking lame is required to make sharp slashes on the tops of the loaves, which prevent the bread from exploding or being mis-shapened.

    How to create steam

    The key to a baguette's crisp and crusty exterior is steam, and lots of it.

    To create steam in the oven, you'll need a kitchen spray bottle (filled with clean water). 

    Once the baguettes are placed in the hot oven, quickly spray the baguettes with water.

    The water instantly vaporizes into steam in the hot oven and creates that crusty texture for the banh mi.

    That is in addition to a large pan filled with hot water that will sit on the bottom of the oven floor.

    Torn banh mi baguette on marble trivet.
    How to make it

    Make the dough:

    Measure out the warm water into a large measuring cup.

    Add in the sugar and yeast. Give it a mix to activate the yeast. 

    Once the yeast is bubbly, add all the ingredients into a stand mixer bowl fitted with a dough hook.

    Knead the dough until it is smooth and elastic, at least 10 minutes on a stand mixer at speed 3 or 4 (depending on your mixer's horsepower). 

    The dough is ready when you can stretch a little bit of the dough between your fingers and it creates a thin "windowpane."

    Transfer the dough to a lightly oiled bowl and cover.

    Let it rest in a warm location, until doubled in size.

    Step by step instructions on how to make banh mi baguetteShape the dough:

    Once risen, divide the dough into 6 equal triangular portions (Step 1 above).

    Slap the dough to release any air bubbles and shape into a triangle.

    Start from the "pointy" end of the triangle and roll and pinch the sides, while working your way down (Step 2).

    Seal the ends and place onto a perforated baguette pan (Step 3).

    Repeat with the remainder.

    Cover lightly with a damp cloth and leave to rise in a warm location, until puffy and almost doubled in size.

    Preparing the oven:

    Towards the end of the proofing time, preheat oven to 425F.

    Adjust the oven rack to the 3rd from the bottom.

    Carefully add a large roasting pan filled with hot boiling water to the bottom rack of the oven.

    Baking the baguettes:

    Spray the baguettes with water using a clean kitchen spray bottle.

    Make a swift yet controlled slash at a 45 degree angle on each baguette with a sharp knife or baking lame (Step 4).

    Spray the tops of the baguettes with water again.

    Place the baguettes into the oven and quickly spray the baguettes with water (to create steam) before shutting the oven door.

    Bake for a total of 22 minutes. Every 2 minutes, open the oven door and spray the baguettes with water, until 6 minutes have elapsed (do this 3 times, every 2 minutes).

    When there is 10 minutes left in the baking time, carefully remove the roasting pan with hot water and let the baguettes continue to bake.

    Cool the baguettes completely on a wire rack before slicing.

    Watch how to make it

    https://www.youtube.com/watch?v=H6hzEpdnlCQ

    How to serve

    Serve the homemade banh mi baguettes in a Cold Cut Banh Mi sandwich, or with a hearty stew such as bo kho.

    The banh mi baguette is best enjoyed on the same day it's baked.

    How to store and reheat

    Store the leftover baguettes in a paper bag for up to 1 day.

    Otherwise, transfer to a freezer-safe bag store in the fridge for up to 1 week or freezer for up to 1 month.

    To reheat, simply place the baguettes in a 350F oven for 10-12 minutes, until warm and crisped up.

    Some notes to consider

    Each oven will vary in temperature and heat intensity.

    You may need to play around with your oven's temperature, as well as the positioning of your oven rack.

    I found that this combination worked the best for my own oven, but it may be different for you. 

    Other recipes you may like

    Be sure to try these other recipes:

    Cold Cut Banh Mi Vietnamese Sandwich

    Airy Baguette

    Vietnamese Iced Coffee

    Do Chua (Vietnamese Pickled Daikon & Carrot)

    Vietnamese Salad Rolls (Goi Cuon)

    Grilled Lemongrass Turkey Banh Mi

    Let me know if you try out this recipe for banh mi baguette. Tag me on Instagram @siftandsimmer or leave me a comment below!

    Vietnamese banh mi baguette on marble trivet with a basket of bread in the background.Broken baguette on marble trivet, basket of baguettes in background, with text overlay.

    Vietnamese banh mi baguette on marble trivet with a basket of bread in the background.
    Print Recipe
    4.94 from 33 votes

    Homemade Banh Mi Baguette

    A recipe for crusty yet soft, homemade Vietnamese banh mi baguettes, used for banh mi sandwiches.
    Prep Time30 minutes mins
    Cook Time22 minutes mins
    Resting Time1 hour hr 30 minutes mins
    Total Time2 hours hrs 22 minutes mins
    Course: Side Dish
    Cuisine: Vietnamese
    Servings: 6
    Calories: 361kcal
    Author: Michelle

    Equipment

    • baguette pan
    • spray bottle
    • dough scraper
    • sharp knife/bread lame

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 270 ml warm water
    • 2 g granulated sugar
    • 7 g active dry yeast
    • 500 g bread flour or all-purpose
    • 5 g sea salt
    • 30 g avocado oil or any light vegetable oil
    • 1 large egg
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    Make the dough:

    • Measure out the warm water into a large measuring cup.
    • Stir in the sugar and yeast. Give it a mix to activate the yeast.
    • Add the flour, salt, oil, and egg into a stand mixer bowl fitted with a dough hook.
    • Once the yeast is bubbly, pour it into the flour mixture.
    • Knead the dough until it is smooth and elastic, at least 10 minutes on a stand mixer at speed 3 or 4 (depending on your mixer's horsepower).
    • The dough is ready when you can stretch a little bit of the dough between your fingers and it creates a thin "windowpane."
    • Transfer the dough to a lightly oiled bowl and cover.
    • Let it rest in a warm location, until doubled in size.

    Shape the dough:

    • Once risen, divide the dough into 6 equal triangular portions.
    • Slap the dough to release any air bubbles and shape into a triangle.
    • Start from the "pointy" end of the triangle and roll and pinch the sides, while working your way down.
    • Seal the ends and place onto a perforated baguette pan. (I placed 2 pieces of dough on each "well").
    • Repeat with the remainder.
    • Cover lightly with a damp cloth and leave to rise in a warm location, until puffy and almost doubled in size.

    Preparing the oven:

    • Towards the end of the proofing time, preheat oven to 425°F/218°C.
    • Adjust the oven rack to the 3rd from the bottom.
    • Carefully add a large roasting pan filled with hot boiling water to the bottom rack of the oven.

    Baking the baguettes:

    • Spray the baguettes with water using a clean kitchen spray bottle.
    • Make a swift yet controlled slash at a 45° angle on each baguette with a sharp knife or baking lame.
    • Spray the tops of the baguettes with water again.
    • Place the baguettes into the oven and quickly spray the baguettes with water (to create steam) before shutting the oven door.
    • Bake for a total of 22 minutes. Every 2 minutes, open the oven door and spray the baguettes with water, until 6 minutes have elapsed (do this 3 times, every 2 minutes).
    • When there is 10 minutes left in the baking time, carefully remove the roasting pan with hot water and let the baguettes continue to bake.
    • Cool the baguettes completely on a wire rack before slicing.

    Video

    https://www.youtube.com/watch?v=H6hzEpdnlCQ

    Nutrition

    Calories: 361kcal | Carbohydrates: 61g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 336mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

    Recipe adapted from Aimee's Cooking.

    « Real Taro Milk Bubble Tea
    Cold Cut Banh Mi (Vietnamese Sandwich) »

    Reader Interactions

    Comments

    1. Christie

      December 04, 2020 at 12:29 pm

      5 stars
      These homemade bahn mi's are so fluffy in texture! You nailed it Michelle!

      Reply
      • Michelle

        December 04, 2020 at 12:45 pm

        So light, yet crisp! 🙂 Thanks Christie!

      • Heena

        May 21, 2023 at 1:27 am

        Just loved your recipe
        Simple and effective
        I could almost hear you saying it to me with so much care and understanding
        For a first timer for making Banh mi bread I'm hoping it will turn out well...
        I did mix up the measures since I don't have a weighing scale...made some adjustments as i mixed the dough... keeping my fingers crossed 🤞
        This will always be my favourite Banh mi recipe.
        Thank you so much ❤️

      • Michelle

        May 21, 2023 at 12:45 pm

        Hi Heena, thanks so much for your comment! Happy to hear you enjoyed the recipe.

    2. David @ Spiced

      December 17, 2020 at 4:21 am

      5 stars
      Interesting! I had no idea that banh mi means bread. Fun fact of the day right there! So I absolutely love baking bread, and I'm intrigued by the differences between banh mi and a traditional French baguette. These do sound perfect for sandwiches! I'm adding this recipe to the list. Mmmm...homemade bread...

      Reply
      • Michelle

        December 17, 2020 at 7:59 am

        Thanks David! Homemade bread is always where it's at! 🙂

      • Bennett

        June 05, 2022 at 12:29 pm

        How long did y’all prove your bread?

      • Michelle

        June 05, 2022 at 2:21 pm

        Just until the dough has doubled in size -- depending on how warm your kitchen is, that can take anywhere from approximately 60-90 minutes, or longer if it's cooler.

    3. Sean

      January 31, 2021 at 6:31 am

      5 stars
      These are amazing! As always with bread monitor the dough as it is mixing—I added water beyond this as I felt the dough was stiffer than I wanted (chilly day with probably very low humidity). Used the egg—absolutely perfect!

      Reply
      • Michelle

        February 01, 2021 at 4:59 pm

        Glad to hear it, Sean! Thanks for trying the recipe 🙂

      • Michelle

        March 19, 2021 at 12:57 am

        Is it possible to use all purpose flour instead?

      • Michelle

        March 19, 2021 at 8:22 am

        Yes, all-purpose is fine.

    4. Beth

      March 02, 2021 at 7:39 pm

      5 stars
      These look amazing! So excited to give this a try! My family is going to love this!

      Reply
      • Michelle

        March 03, 2021 at 9:15 am

        Awesome, thanks Beth!

    5. Kim Guzman

      March 02, 2021 at 7:45 pm

      5 stars
      Oh, wow, that looks incredible. I love the addition of the egg. You are brilliant. I can't wait to give this a try.

      Reply
      • Michelle

        March 03, 2021 at 9:14 am

        Thank you so much, Kim 🙂

    6. Biana

      March 02, 2021 at 8:23 pm

      5 stars
      Thank you for step by step instructions -- I have never made a banh mi baguette, but always wanted to try making one. Looking forward to trying this recipe!

      Reply
      • Michelle

        March 03, 2021 at 9:15 am

        Thank you Biana -- homemade bread is the best! 🙂

    7. Gail Montero

      March 02, 2021 at 8:40 pm

      5 stars
      I love bahn mi and learned how to make them in Vietnam so I am super excited to try your tasty recipe!

      Reply
      • Michelle

        March 03, 2021 at 9:16 am

        Thanks Gail -- banh mi is the best!

    8. Sumit

      March 02, 2021 at 9:09 pm

      5 stars
      Absolutely wonderful recipe. Really loved the step by step photos. Thank you

      Reply
      • Michelle

        March 03, 2021 at 9:16 am

        Thanks so much for your feedback, Sumit 🙂

    9. Justine

      March 08, 2021 at 7:47 am

      5 stars
      Amazing recipe! I cannot wait to make it again.

      Reply
    10. Jess

      May 01, 2021 at 10:12 am

      5 stars
      I love these for making sandwiches but honestly slap some butter on them and I can eat more than one no problem!

      Reply
    11. Wanda

      May 03, 2021 at 10:19 am

      5 stars
      So happy I found this recipe! We make banh mi at home and I'd love to make my own baguettes!

      Reply
      • Michelle

        December 30, 2022 at 9:28 pm

        5 stars
        The baguettes came out great! I cannot wait to try these and make banh mi! Thank you!

      • Michelle

        December 31, 2022 at 8:18 am

        Happy to hear it, Michelle! Thanks for stopping by with your feedback 🙂

    12. Carrie Robinson

      May 05, 2021 at 10:25 am

      5 stars
      I just love banh mi! And what a great idea to bake your own baguettes for it. 🙂

      Reply
    13. Jenn

      May 10, 2021 at 10:39 am

      5 stars
      If the smell of these baking doesn't get ya, nothing will! Not only were your tips spot on, but this bread is so amazing. We made banh mi sandwiches and then with the second batch, just ate the bread fresh out of the oven!

      Reply
    14. Andrea

      May 10, 2021 at 11:23 am

      5 stars
      Homemade breads are the best. This Banh mi baguette looks scrumptious and I can't wait to try it.

      Reply
      • Catht

        March 12, 2023 at 6:22 am

        Can you bake without the perforated baguette pan?

      • Michelle

        March 12, 2023 at 8:16 am

        Hi there, you can bake the baguettes without the perforated pan -- just place them on a baking sheet. The baguette pan helps to support the baguette and give it its shape, and the holes allow for even heat distribution and the crust not to become soggy.

    15. Stacy Pulk

      May 19, 2021 at 10:06 pm

      5 stars
      These are amazing and I will probably make more this week! I didn't see the video until after they were in the oven so I'm excited to shape and cut them nicer next time, lol! Still, they came out fantastic and we'll have amazing banh mi tomorrow!!

      Reply
      • Michelle

        May 20, 2021 at 7:23 am

        Ohh I am so glad to hear it, Stacy! Thank you for writing and trying the recipe! 🙂

    16. Sshine

      June 02, 2021 at 7:20 pm

      Hi ! Wondering if there needs to be a separate pan for water below the actual baking sheet . Does there need to be a sheet below the mold and also a pan with water below?

      Reply
      • Michelle

        June 02, 2021 at 7:36 pm

        Yes, there needs to be a separate pan for water below the baguette pan. So you'll have one tray of water (I use a roasting pan/tray) on the most bottom rack of the oven, and then the baguette pan will go above it (I used the 2nd rack). Hope that helps.

    17. Eri Suzuki

      July 13, 2021 at 3:03 pm

      5 stars
      Excellent recipe! It was to die for! Super easy and simple recipe yet delicious! Nice crunchy crust and fluffy crumb! Highly recommend.

      Reply
      • Michelle

        July 13, 2021 at 7:19 pm

        Hi Eri, thanks for sharing your feedback, and for your beautiful photos on Instagram too! Glad you enjoyed it!

    18. Amanda

      July 21, 2021 at 9:27 pm

      5 stars
      Used all purpose flour and these turned out Amazing! thank you for sharing your recipe!

      Reply
      • Michelle

        July 22, 2021 at 7:09 am

        Thanks for your feedback and for sharing your creation with me on Instagram, Amanda! It looked great! 🙂

    19. Kiri

      November 01, 2021 at 9:38 am

      5 stars
      An absolute hit every time I bake these! Thank you for the tips, tricks and thorough instructions - I’ve never failed, by following them 🙂

      Reply
      • Michelle

        November 01, 2021 at 10:26 am

        Thanks for your feedback, Kiri. Happy to hear it worked out for you! 🙂 Thanks for sharing your creation with me on Instagram!

    20. Chris

      November 06, 2021 at 5:55 pm

      Can’t wait to try these, especially with leftover turkey coming soon! If I want to make eight or ten from the batch, is there a difference in baking time or temperature?

      Reply
      • Michelle

        November 07, 2021 at 7:46 am

        I haven't played with making 8 or 10 from the same batch -- but they'll be smaller in size so they may need less baking time. Temperature should stay the same. Hope that helps.

    21. Ellen

      November 27, 2021 at 11:27 pm

      5 stars
      Excellent recipe that I will love to do this over and over again! Your video helps tremendously! There is always room for improvement rolling out and shaping the dough! Yours look absolutely fantastic using the baguette pan. But I can’t ask for more when my bread all came out crispy and soft! Thank you for sharing this recipe! 🥖

      Reply
      • Michelle

        November 28, 2021 at 8:09 am

        Glad the recipe worked out for you, Ellen! A baguette ban will definitely help hold the shape more easily. Thanks for sharing your creation with me on Instagram! 🙂

    22. Jessica Formicola

      December 18, 2021 at 8:57 am

      5 stars
      You just can't beat homemade bread, and these banh mi baguettes are no exception! They turned out perfectly!

      Reply
      • Michelle

        December 20, 2021 at 10:00 am

        Glad you enjoyed the recipe Jessica! Thanks for stopping by!

    23. Natalie

      January 09, 2022 at 3:00 pm

      5 stars
      Yum, perfect texture and crust. Looks delicious! Have to make this asap. Thanks for this recipe!

      Reply
    24. Toni

      February 17, 2022 at 4:01 pm

      5 stars
      This has been one of our favorites for sandwiches! Thanks for the recipe!

      Reply
      • Michelle

        February 18, 2022 at 10:03 am

        They sure are versatile for sandwiches, thanks for your comment, Toni!

    25. Kris

      March 01, 2022 at 10:32 pm

      5 stars
      So soft and delicious! Can't wait to make again! 🙂

      Reply
      • Michelle

        March 03, 2022 at 12:58 pm

        Glad you enjoyed the recipe, Kris!

    26. Kirstine Chrautwald Sort

      March 10, 2022 at 7:02 pm

      5 stars
      Great recipe! ❤️

      Reply
      • Michelle

        March 10, 2022 at 8:23 pm

        Thanks for trying the recipe and sharing your creation with me on Instagram, Kirstine 🙂

    27. Steve

      March 13, 2022 at 1:44 pm

      The apparent conversion button (US Customary) is not functioning and I have to do a lot of converting to get to cups and tablespoons. Any way you could post it in a format that doesn't require a kitchen scale?

      Reply
    28. Steve

      March 13, 2022 at 2:48 pm

      3 stars
      Recipe is trial and error as the water content is not enough to create "thin windowpane" stretch. I guess it doesn't need to be, but maybe it does? Increase liquid and keep working on it to get it right. Not a 5/3 ratio of normal bread, but the 4/1 ratio is a bit light. Maybe 1.75 cups of water instead of 1.25 cups?

      Reply
    29. Tayler Ross

      March 24, 2022 at 9:03 am

      5 stars
      We've made these several times and they turn out perfect every time! Thanks for sharing!

      Reply
    30. Linsey

      April 11, 2022 at 7:38 pm

      5 stars
      I love eating banh mi! They are so crisp on the outside and cottony soft on the inside. Way better than French baguettes. So yummy to enjoy the sandwich with some pork and pickled daikon and carrot.

      Reply
    31. Lynn

      May 18, 2022 at 12:20 am

      Hi Michelle, thank you for providing the recipe! I can only find European baguettes here so I thought I’d have a go at making them myself.
      I tried the recipe yesterday and unfortunately they came out really dense and not very crispy, with a thick crust. I tried to follow the recipe as closely as possible but here are a few changes I had to make: I only have a hand mixer with kneading attachment, I did knead it for 10 minutes but a proper stand mixer would have probably done a better job; couldn’t find bread flour because the entire flour aisle was empty so used all purpose I still had in the pantry; and I put my baguette pan on a rack not a roasting pan in the oven. I noticed the dough seemed much sticker than yours but it rose really nicely. Which one do you think was the culprit? I’ve never made bread before so I’m sure I messed up somewhere 🙈

      Also another question, should the recipe still work if I halve the ingredients to make 3 baguettes? Should I then leave out the egg or use one egg anyway?

      Thank you so much!

      Reply
      • Michelle

        May 18, 2022 at 7:35 am

        Hi Lynn -- thanks for your comment.

        For this recipe, using a high-powered stand mixer will produce better results as the time required to knead the dough is quite long. It is in kneading the dough for that extended period of time which produces the light and cottony texture. For your next attempt, you may want to gauge whether the dough has formed a thin "windowpane" membrane rather than basing it on the 10 minutes, as it can take much longer if using a hand mixer or kneading by hand.

        As long as you're kneading the dough for enough time, it will work with either all-purpose or bread flour.

        Did you spray the dough with water at the stated intervals while it was baking? The steam creates the crispy exterior crust.

        Also, the roasting pan should be filled with hot water and it should sit on the bottom rack of the oven, not directly on the baguette pan.

        You could divide the recipe in half, but you'll also have to use half an egg, which is about 27g, if you have a digital scale. Hope that helps.

    32. John Chludzenski

      June 08, 2022 at 12:57 pm

      Can't wait to give this a shot. Love making Bahn Mi using thin slice Char Sui Pork, pickled veggies and dipping it in homemade Pho broth. Sorta like an Asian french dip.

      Reply
      • Michelle

        June 09, 2022 at 10:03 am

        Sounds like an amazing combination, John!

    33. Ange

      January 24, 2023 at 8:03 pm

      5 stars
      This recipe is a keeper! Made it twice and each time, we get thin, shattering crust with creamy crumb. They freeze well too. They are great as a base for pizza too!

      Reply
    34. Ben

      February 06, 2023 at 5:28 pm

      In "Equipment" you should put "stand mixer" 😉

      Reply
    35. JB

      February 18, 2023 at 10:14 am

      5 stars
      I thought these were fantastic. I’ve never tried any other banh mi bread recipe but this is exactly what I look for in a banh mi; soft and fluffy but crispy on the outside, where the sandwich will squish nicely and not get soggy from any wet ingredients. My crust didn’t look nearly as crispy and blistered as your pictures but I think that was a steam issue. Anyway, this would also be a great bread for meatball subs, French dip, etc! Really anything that you want to hold together while also being a bit wet.

      Reply
      • Michelle

        February 18, 2023 at 5:11 pm

        Hi JB, thank you very much for your feedback. Glad that you enjoyed the recipe! And you're right, this bread would be fantastic for other applications too. 🙂

    36. helen

      March 15, 2023 at 9:46 am

      5 stars
      great recipe!! made this a couple times now and turns out better each time :))

      Reply
      • Michelle

        March 15, 2023 at 10:22 am

        Hi Helen, thanks so much for your comment, and for sharing your tasty creation with me on Instagram!

    37. Healthy World Cuisine

      April 15, 2023 at 8:02 am

      5 stars
      Loving how crispy your banh mi baguette is and all of your helpful hints for that perfect texture. Perfect picnic weather food!

      Reply
    38. Jules

      May 29, 2023 at 8:36 pm

      5 stars
      Thanks for a great recipe! I was thrilled these turned out even though I used APF!

      Reply
      • Michelle

        May 30, 2023 at 2:11 pm

        Thanks for leaving your feedback and sharing your lovely creation with me on Instagram, Jules!

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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    Popular Recipes

    Matcha Mille Crepe Cake

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