🥖 SATURDAY BANH MI BAKE-ALONG: Our · Crust & Crumb Academy

Henry Hunter

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Jan 30 • Announcements

🥖 SATURDAY BANH MI BAKE-ALONG: Our

Working Thread

This is it. We’re making Vietnamese Banh Mi baguettes.

Thin, crispy crust. Cloud-like crumb. That signature crack when you break it open. This is what we’re after.

The Recipe: https://pantry.bakinggreatbread.com/recipes/vietnamese-banh-mi-baguette?variant=yeasted

What makes this different: The sponge method. The steam technique. The way we’re handling the dough to get that texture. We talked about the rice flour question earlier this week, so if you’re experimenting with that 10-15% substitution, let us know how it goes.

Shaping matters here: These need to be shaped tight. We’re going for those classic baguette scores that open up in the oven. Check the recipe for the technique.

Steam is non-negotiable: However you’re creating it—pan of water, spray bottle, Dutch oven for the first part—you need steam. That’s what gives you the crust.

Post your questions, your dough progress, your shaped loaves, your baked results. Everything here so we can all see what’s working.

I’m here all day. Let’s see those baguettes. You got this.. 👇

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