Vietnamese Baguette

Ingredients

• Wheat flours

  Bread, unenriched

  600g

• Sugar

  White, granulated sugar

  5g

• Salt

  Table

  5g

• Instant Yeast

  Fleischmann's

  9g

• Water

  Plain, clean water

  420g

Directions

1. Combine flour, sugar, and salt in mixing bowl.
2. Add water and yeast. Mix until dough forms. Let rest (covered with dish cloth) for 15 minutes.
3. Knead dough using dough hook for 10 minutes. Cover with saran wrap, optionally refrigerate, then proof the dough at room temperature for 30 minutes.
4. Divide into sections (4 or 8) and roll into round balls. Let rest for 15 minutes at room temperature (covered with saran wrap).
5. Flatten dough into table. Roll flat using rolling pan. Roll and shape into baguette shape (fat in the middle, tapering off at ends). Place on bread sheet, cover with dishcloth, and rest for 30 minutes in warm oven (~100 F).
6. Preheat oven to 450 degrees. Place baking pan filled with water on bottom rack to help make a steamier oven.
7. Score baguettes with razor blade at 45 degree angle. Spritz tops with water.
8. Place baguettes on baguette pan (no steel underneath), spritz with more water. Bake for 10 minutes. Remove bread and flip. Bake for another 5 minutes.