I don't buy bread anymore! The new perfect recipe for Vietnamese Baguette

pâté

🥗Healthier: avocado

💰Cheaper: hummus

Avocado provides creaminess and is a healthier fat alternative.

grilled pork

🥗Healthier: grilled chicken

💰Cheaper: cooked ham

Grilled chicken reduces fat while still offering protein.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Ferment the sourdough in a warm place until it triples in size, with tiny bubbles on the surface.

Shape the dough to about 4 cm and let it rise in the oven with the light on until it doubles in size and becomes shiny, about 7 cm (about 2.5 hours in winter).

Remove the dough from the oven, spray a thin layer of water around it without covering, and set aside.

Place a black tray on the lowest rack of the oven and preheat to 220°C.

Boil 200 ml of water. When the oven reaches 220°C, carefully pour the boiling water into the tray to create steam.

Use a razor blade to cut a deep line about 0.3 cm on the dough, approximately 2.5 cm from the edge along its length. Make a shallow cut about 0.2 cm deep in the opposite direction. Spray water into the cuts and lightly spray around the dough.

Place the baguette-shaped dough into the oven. Reduce temperature to 200°C and bake for 9 minutes without opening the door.

After 9 minutes, turn the tray, spray a light layer of water again, lower temperature to 180°C, and bake for another 7-8 minutes until golden.

Spray one last time with water, turn off the oven, and leave for 2 minutes.

After 2 minutes, remove the bread, place them in a stainless steel basket, and cool. The crust will crack after 5-10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens