We’ve got so many new faces in here and honestly, I feel like we talk in the comments all the time but I don’t really know who you are. And that’s on me for not doing this sooner. So let’s fix that today. New members, longtime members, everyone. Drop a reply below and tell us: 🏡 Where you’re from 🍞 What kind of bread you’re baking right now (or trying to learn) 🎯 One thing you’re working on getting better at I’ll go first: I’m Henry, based in Columbia, South Carolina. I’m in the middle of an Easter bread series right now and I’m constantly chasing better oven spring on enriched doughs. It never gets old. There are members in here from all over the country, some internationally too, and you’ve been talking to each other in threads without really knowing the person on the other side of the comment. Let’s change that. This isn’t just for the new folks. If you’ve been here since day one, I want to hear from you too. We grow as a community when we actually know each other, not just each other’s loaves. Drop your intro below. I’m reading every single one.

Get ready. This week we're baking one of my favorite breads, the Vietnamese bánh mì baguette. If you've ever had a great bánh mì sandwich, you know the bread matters. That shatteringly crisp crust that crackles when you bite into it. The soft, airy interior that doesn't compete with the fillings. It's lighter and faster than a traditional French baguette, and honestly, more forgiving too. This bread has a story. French baguettes arrived in Vietnam during colonial rule, and Vietnamese bakers made it their own. They adapted it to local ingredients, local tastes, local needs. What came out the other side is something special. Throughout the week, we'll break it down together. We'll talk about the sponge method and why it matters. We'll cover shaping a proper torpedo. We'll get into steam baking and how to get that crust right. A little history, a little science, all building toward Saturday when we bake together. Take a look at the recipe now: https://pantry.bakinggreatbread.com/recipes/vietnamese-banh-mi-baguette?variant=yeasted Familiarize yourself with the ingredients and the process. Grab what you need. When Saturday comes, you'll be ready. More posts coming this week. Stay tuned.