Vietnamese Baguette｜Banh Mi｜Apron

Hi friends, Sorry for the mistake, in video 0:47 the correct amount of water is 140ml.
Happy Baking

Vietnamese Baguette｜Banh Mi｜Apron

Bread flour 200g｜1cup+5Tbsp
Sugar 1.5g｜1/2tsp
Salt 1.5g｜1/4tsp
Instant yeast 3g｜1tsp
Water 140ml
Olive oil as needed

Bake at 230°C｜440°F for 17-20 minutes

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#Baguette

[Apronyoutube]

Hi friends, Sorry for the mistake, in video 0:47 the correct amount of water is 140ml.
Happy Baking

[jorgejmhoraciogn]

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

[yokechunlilianlee]

Thanks Apron for the easy to make Vietnamese style baguette. I love this recipe as is so easy compared to other YouTube recipes that I came across. I have made few times using your recipe.

[c.l.b]

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.

[drummerplusone]

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.

[karmelicanke]

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.

[ginabisaillon]

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.

[bevtuft]

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!

[thaobenn]

Thank you so much for inspiring me to have a go. I am Vietnamese, who hasn't baked this beautiful bread before. 👏👏👏👏👏👍👍👍👍👍

[normpeplow]

True Artisan Baker. I just enjoy watching the baguette being created and the magic of it all and the final result. Amazing!

[trikebeatstrexnodiff]

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!

[sweetlakescakes]

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 😋

[dulcesousa]

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

[staceymoss]

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

[reethamathewes]

Thank you for the lovely recipe. Both times I tried & it turned out so well👍

[taochitran]

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 🙏

[dau]

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 ❤🇻🇳

[kimrodriguez]

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.

[TrangNguyen-fqdg]

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

[jennien]

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.