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Vietnamese Baguette
Submitted by wingboy on January 24, 2009 at 9:40 pm1 tablespoon instant yeast
12 ounces of water
1 cup rice flour
1 cup pastry flour
1 3/4 cup AP flour
2 teaspoons saltWhisk dry ingredients. Add to mixer bowl. Add water.
Mix with dough hook for 4 to 5 minutes. Resist the urge to add flour or water. Dough will start out real shaggy, get sticky, get less sticky. Add a bit of oil to bowl and turn dough to coat. Cover and let rise 3 hours.
Turn dough out onto oiled counter. Divide into 4 equal portions. Form into mini-baguettes.
Use a half-sheet pan with a sheet of parchment paper. Dust parchment with flour. Add baguettes. Cover, let rise an hour or so.
Bake for 22 to 23 minutes in a 450 degree oven. Let cool 2 hours before cutting or the interior will be gummy
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