Made with rice flour, proved twice and baked with steam, this baguette recreates the thin, crisp crust of Vietnamese street bread at home. It can be served the same day as both a late-night snack and breakfast bread.
Knead the flour, rice flour, yeast, sugar, lukewarm water and salt into a smooth dough.
Cover the dough with plastic wrap and leave to rise for 45 minutes, until doubled in size.
Shape the dough into a long baguette and leave to rise for another 20 minutes.
Make diagonal cuts in the top of the baguette. Bake in an oven preheated to 220°C / 430°F for 25 minutes, with a container of water on the bottom shelf, until the crust is crisp.
Put a container of water in the oven: the steam helps keep the crust thin and crisp. Allergens: contains wheat (gluten).
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