Breads (Sourdough) - Soft Buns/Rolls
Sourdough Banh Mi
August 21, 2021
| Recipe by Bake with Paws
Last Updated April 30, 2025
By Bake with Paws
Sourdough Bánh Mì brings together the best of two baking traditions: the naturally fermented depth of sourdough and the shatteringly crisp crust of Vietnamese baguettes. This homemade version uses a stiff sweet sourdough starter to create a light, airy interior and thin crispy crust — without any tangy sourness.
In this updated guide, I walk you through how to make authentic Sourdough Bánh Mì from scratch — no commercial yeast, just wild fermentation. Whether you’re building the ultimate Vietnamese sandwich or simply love a light and crisp loaf, this recipe delivers flavor, texture, and performance.
What Is Sourdough Bánh Mì?
Traditional Bánh Mì is already known for its unique texture — a super light, crackly crust with an ultra-airy crumb. This sourdough version elevates it further by using a sweet stiff starter, which:
- Yields a less tangy taste (ideal for sandwich bread)
- Improves keeping quality
- Adds subtle complexity to the flavor
- Provides better oven spring and volume
Why Use a Sweet Stiff Sourdough Starter?
I’ve tested this recipe extensively using a sweet stiff starter. Here’s why I recommend it:
- Shorter proofing time (2.5–3.5 hours at 29°C–30°C)
- Better oven spring
- Milder flavor – no sour tang
- Great for soft sandwich-style breads like Bánh Mì
📌 Note: Results may vary based on climate, flour, and starter condition.
Step-by-Step Instruction How To Make Sourdough Banh Mi (Vietnamese Baguette)
INGREDIENTS (Yields 6 Baguettes)
Sweet Stiff Starter:
70g sourdough starter (100% hydration), preferably use at its peak for better result
215g bread flour (I used Japan High Gluten Flour)
90g water
35g sugar (I used organic sugar)
Main Dough:
70g bread flour (I used Japan High Gluten Flour)
80g plain flour (I used Farina "OO" Plain Flour)
All sweet stiff starter (above)
1 1/4 tsp (6.5g) salt
50g egg (1 egg), whisked
5g lemon juice (optional)
80g water (reserve 10g)
10g vegetable oil (I used extra virgin olive oil)
Equipment You’ll Need:
Baguette Tray (4 Wave, Slot Diameter 7.5 cm)
Sharp blade or lame for scoring
Spray bottle for misting
Lava rocks and a tray
METHOD:
- Sweet Stiff Starter
- In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.
- Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. The starter should look smooth and round dome. It shouldn't collapse.
- Main Dough:
- Put all ingredients (except butter/olive oil), including all the stiff starter into a bowl of stand mixer. I usually torn the stiff starter dough slightly.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix at low speed (#2 for KA) until all incorporated. Maybe less than a minute. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
- Change to hook attachment and knead for another 3 minutes at low speed (#2 for KA) or until the dough comes together.
- Add in oil and continue kneading at low speed (#2 for KA) for about 5 minutes.
- I stopped after 5 minutes to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- Continue kneading for another 4 minutes at low speed (#2 for KA).
- Change to medium speed (#4 for KA) and continue kneading for a minute or until the dough become smooth and shining, and reach window pane stage.
- 1st Proofing/Resting:
- In the same bowl, let the dough rest for 15 - 60 minutes. Keep it covered with clingfilm or use a lid. This dough I rested for 45 minutes and the dough rose slightly in 45 minutes. (I did not find any big differences between 15 minutes to 60 minutes rest. So, please follow your schedule).
- Shaping:
- Transfer the dough to a clean floured surface then divide dough into 6 equal portions. Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Rest for 10 minutes.
- Please watch the video "How To Shape & Score Banh Mi"
- Place the bread dough onto the baguette tray. Spray some water to prevent the dough from drying.
- Final Proofing:
- Cover with a damp kitchen towel and let the rolls proof at a warm place until the dough rise about 80 - 90% increase in size. This one took approximately 2 hours 15 minutes at at room temperature of 29C. The duration of proofing depends on your ambient temperature and starter.
- I experimented by letting the buns proof until they doubled in size, or even a bit more. This resulted in larger and puffier Banh Mi. However, I didn't achieve a nice ear on them.
- Baking:
- Preheat oven with lava rocks at 200C (fan-forced) for 30 minutes before baking.
- Once the oven is ready, score the dough (please watch the video). Wet the blade with water or oil for easy scoring. Keep the blade at 45° angle, and slash across the dough lengthwise. I scored twice just to make sure it is deep enough.
- Spray water on the bread and bake immediately.
- Open the oven door, place the bread dough (with the baguette tray).
- Pour one cup of hot water into the lava rocks.
- Close the door immediately.
- Reduce temperature to 190C (fan-forced) and bake for about 10 minutes.
- Remove the lava rocks and release the steam.
- Close the door and continue baking for another 10 minutes or until golden brown. Rotate the bread if the oven heat is uneven and also flip the bread just to make sure the bottom is evenly baked too.
- Once is ready, swift off the oven. Leave the bread inside the oven for about 10 minutes with door open.
- Remove Banh Mi from oven and let them cool on rack.
Sweet Stiff Starter
Main Dough
Pro Tips for Perfect Bánh Mì
- Hydration:
- Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Don’t skip the resting phase:
- Proper gluten relaxation helps with final shaping and better oven spring.
- Rice flour version:
- You can substitute 10–15% of the bread flour with rice flour for an even lighter crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
- Steam bake is crucial:
- It allows the dough to expand fully and prevents premature crust formation.
- Use high heat:
- A hot oven ensures the crust crisps properly.
How to Store Sourdough Bánh Mì
Same-day - Best consumed fresh for maximum crispness.
Next-day - Wrap in a clean towel and store at room temp for up to 1 day.
Longer storage - Freeze in a ziplock bag. Reheat from frozen at 180°C for 5–8 minutes to refresh.
What to Fill Your Bánh Mì With
Once you’ve baked your sourdough baguettes, fill them with traditional Vietnamese toppings:
- Lemongrass grilled pork or chicken
- Homemade pâté and mayo
- Pickled carrots and daikon (Đồ Chua)
- Fresh herbs like cilantro and mint
- Chili slices and cucumber ribbons
FAQs
Can I use a liquid starter instead of a stiff one?
Yes, but you’ll need to adjust hydration and proofing times. The sweet stiff starter provides better structure and less sourness.
My crust isn’t crispy enough. What went wrong?
It could be due to insufficient oven temperature or steam. Make sure the oven is fully preheated and steam is properly introduced.
Can I shape and proof in the fridge overnight?
Yes — cold proofing works, but final volume may vary. Let dough come to room temp before baking.
Why use lemon juice.
The ascorbic acid in lemon juice suppose can help strengthen gluten, the protein network that gives bread its structure. A stronger gluten network can result in better rise and a more airy texture in the finished bread. However, if you have kneaded the dough thoroughly and it passes the windowpane test, then you may not necessarily need to add lemon juice for gluten development.
Final Thoughts
This Sourdough Bánh Mì recipe combines the health benefits and complexity of sourdough with the airy, crispy character of Vietnamese baguettes. It’s a great bake for those who want to explore more naturally leavened Asian-style breads with an artisan twist.
Have you tried this recipe? Tag me @Bakewithpaws on Instagram — I’d love to see your beautiful loaves! If you have any questions regarding this recipe or any other post, please leave me a comment.
Labels:
Breads (Sourdough) - Soft Buns/Rolls,
Hi YL, thank you for the detailed sharing. I chanced upon your blog and start my bread making journey.
ReplyDeletei learnt about yudane/tangzhong and soft roll recipe from your blog. Sourdough Banh Mi and French roll are my family/friends' favourite!
just want to say thanks!
Hi, It is very sweet of you to drop me a note. You are most welcome and thanks for reading my posts and recipes.
DeleteI hope you will find some recipes that work for you.
Cheers and stay safe :)
Hi, thank you so much for the recipe. May I know is it okay if i use a stiff starter like normal without the sugar? Will it make any difference?. Thanks
ReplyDeleteHi, thanks for reading this post. Yes, you can. But, your bread will turned out slightly tangy. Adding sugar to the stater is to prevent the bread less sour.
DeleteThe yeast/bacteria will eat the sugar during fermentation, so the bread is not sweet.
Cheers:)
Thank you for this recipe. I have attempted several sourdough baguette recipes, but this worked out quite well. My rolls came out a little small, potentially because I didn't allow enough time for 1st Proofing and potentially because I did not use sourdough starter at it's peak.
ReplyDeleteFor some reason, I can see the Youtube video link is only visible via mobile site (Chrome on iOS) but it does not appear via desktop Chrome. Might need to fix that up! I tried to search via You Tube and the video does not come up either.
Finally, you have misspelled bánh mì several times throughout this post ("bahn mi" being the worst example). I think it's important, and out of respect for the Vietnamese culture, for you to properly acknowledge the origins of this recipe and food. It is spelled: "bánh mì" with the correct signifiers, which forms part of the Vietnamese language and how words are properly pronounced. Would kindly suggest you update your post to reflect this.
Thanking you for sharing your recipe!
Hi, you are most welcome and thanks for trying this recipe and your feedback. I do not have Youtube for this recipe. I only share the video "How to Shape and Score Banh Mi" on the above post.
DeleteThank you for spotting the typo mistakes. Sorry for the errors and I will change accordingly.
Cheers :)
Thank you for sharing this recipe. For the Plain flour, do you mean just regular All Purpose flour? This bread looks amazing, can't wait to try. Will you consider taking a youtube video for this recipe as well?
ReplyDeleteThanks again for all your amazing recipes
Hi Allison,
DeleteThank you for reading this recipe and your question. Yes, it is AP flour. I used Farina OO as so happened I have this flour.
Actually, I have recorded the video for this recipe. However, I am still hesitate to share because it is not 100% like Banh Mi yet. lol... I will see how.
You are most welcome and Happy Baking :)
Hi , I don’t have Japanese bread flour. Can I replace it by Bob Mill bread flour?
ReplyDeleteHi YL, Your bread look so pretty. I don't have Japan High Gluten Flour. Can i replace with Bob Mill bread flour?
ReplyDeleteHi Adeline, Thank you for visiting here. Yes you can. But, maybe the result will be the same or slightly different. I have not tried with other flour yet and not sure how it will turn out.
DeleteCheers :)
Your recipe is fantastic. I’m on my 2nd bake of this recipe. My family and I love Bahn Mi and they thought the bread was perfect! Thank you so very much!
ReplyDeleteHi, thank you for trying this recipe and your kind feedback. Glad to hear that your family love it. It is my pleasure to share.
DeleteCheers :)
Can these be shaped into long & skinny baguettes?
ReplyDeleteHi, thanks for your interest in this recipe. Yes, you try. It is totally up to you. I never tried this long skinny shape before.
DeleteCheers :)
Hi! Can I bake these without a baguette tray?
ReplyDeleteHi, thanks for your interest in this recipe. Yes, of course you can.
DeleteCheers :)
Hi, i tried the recipe and it turns out very great result, but may I know how come my dough is still very sticky after 10 mnts of resting, so its a bit difficult to handle when I was shaping. Thank you!
ReplyDeleteHi, sorry for late response. Thank you for your response. It could be the dough is too wet. Please reserve some water and don't add in all at one time.
DeleteThe liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
Cheers :)
Hi, may I know what does fan forced in your oven means? Thank you
ReplyDeleteHi, fan-forced (convection) setting have a fan that circulates the hot air, resulting in a faster cooking and hotter temperature.
DeleteCheers :)
I don’t have lava rocks. Can I make the banh mi recipes without them?
ReplyDeleteHi, thank you for your interest in this recipe. If lava rocks are not available, please use empty tray and pour hot water in it. However, lava rocks is more effective to create steam.
DeleteCheers :)
Hi, can I put the dough overnight, next day morning shaping?
ReplyDeleteHi, thank you for your interest in this recipe. You can try but depend on the temperature of your kitchen. Maybe bring to aircond room if your kitchen is warm. You can try retard in the fridge as well. However, I am not sure it will work as I have not tried yet.
DeleteJust take note the bread should be sour due to the long fermentation.
Cheers :)
I’ve never made a sourdough recipe like this! Unique and delicious—perfect for banh mi’s. Definitely will make again!
ReplyDeleteHi, thank you for trying this recipe and your kind feedback.
DeleteYour comment reeally mean a lot me.
Cheers and Happy baking :)
I just stumbled upon your recipe since I am new to the sourdough journey and love banh mi! Does this bread store well in the freezer if made ahead?
ReplyDeleteHi, thank you for following my posts. To be honest with you, I have not tried to store this bread in the freezer. I don't have chance to try as we finished in within few days. I believe they should as long as you store properly once cool down.
DeleteCheers :)
Hello! I am wondering if you can put the dough in the fridge overnight after the first proof, maybe shorten the first proof to account for some rise in cold retard?
ReplyDeleteHi, thank you for your interest in this recipe. You can try. Maybe immediately transfer to the fridge for overnight retard. But please be prepared that the bread maybe sour due to long fermentation.
DeleteCheers and happy baking :)