Yes, it did take me all morning into the afternoon 😅🤣 but worth it!! As always, double & triple check me🤪 if you see a typo, anything that doesn't make sense or a button that isn't working, please let me know so I can remedy it ASAP‼️ Happy baking!! I can't wait to bake these alongside you guys next week!🥯🎉 Peek the recipe here 🥯👉🏼 https://crumb-table-collection.vercel.app/?recipe=07355605-b745-4d50-a34b-8fe5ffa1b88b

It may have taken me over an hour but it's there 🤣 If you have a second, head over to the recipe and make sure all the buttons work and everything makes sense 😅 👉🏼 https://crumb-table-collection.vercel.app/?recipe=28beff1d-49cd-408e-9198-bffde4409214 I'm already seeing branches that aren't working along with a typo🤦🏻‍♀️ I'll fix it as soon as possible

Now, if you're ever looking for a recipe, you don't have to scroll through bunches of posts to find the link! Just head to the classroom tab and look for The Crumb Table Collection!

Vietnamese Bánh Mì baguettes are all about the shaping. That long, tight cylinder is what sets you up for the thin, crackly crust and that light, airy interior everyone’s chasing. It’s a great example of how technique matters just as much as ingredients. Small adjustments in shaping, fermentation, and steam make a big difference here. If you want to try it yourself, here’s the recipe we baked from:👉 https://pantry.bakinggreatbread.com/recipes/vietnamese-banh-mi-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

View & Start baking here 👉🏼 https://share.google/BP2yNe1wrUbo11Vb4 I forgot to add the yeasted version on there 😅 I'll edit it when I can! If you want to use yeast, just add 2 tsp of active dry yeast (activate it first in warm milk & sugar from the recipe) then the rest of the ingredients Enjoy and don't forget to leave a review!!