This Saturday: Vietnamese Bánh Mì Baguette 🥖

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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.

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