Dough enriched with rice flour rises twice and bakes with steam to make this baguette, recreating the thin, crackling crust of Vietnamese street bread at home. It comes to the table the same day both as a late-night snack and a morning breakfast.
Knead the flour, rice flour, yeast, sugar, warm water and salt into a smooth dough.
Cover the dough and let it rise for 45 minutes, until doubled in size.
Shape the dough into a long baguette and let it rise for another 20 minutes.
Score the top of the baguette diagonally and bake in an oven preheated to 220°C, with a dish of water on the lower shelf, for 25 minutes, until the crust crackles.
Placing a dish of water in the oven creates steam that keeps the crust thin and crackling. Allergens: contains wheat (gluten).
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