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

Well, we have seen a steady flow of new members coming into the My Lovely Loaves skool community. I was hoping for 20 members within the first month or two, but we are already well beyond that and growing daily. As you will know I have begun making and uploading class videos, and I intend to try to get at least one new one per week for us to share. My apologies for all of the "ums and ahhs" in the videos. I find that I am much more self-conscious talking at a camera than to a live audience, but I expect that as I get into the flow of things that will settle. In the new year I am thinking of hosting a live Q&A where we can ask questions and share tips and ideas that we may have. I'll add a poll here to gauge everyone's interest. Anyway, once again welcome and keep an eye out for new videos and other developments as I get more familiar with the whole skool community thing. At this stage it seems to be a much more friendly platform than Facebook for this kind of thing. So everyone have a wonderful Christmas and New Year! I do intend to have a bit of a break from all this for a couple of weeks, but I don't think I will be stopping altogether. 😄