1. We prepare the bread. We put 10 g of dry yeast in 280 ml of lukewarm water, stir well and let it rest for 5 minutes. In the mixer bowl we have 400 g of flour to which we are going to add 12 g of sugar and 4 g of salt, mix and pour the water with the yeast. We love 5 minutes with the kneading hook, we start with a low speed and we go up to a medium speed. We should have a slightly sticky, but firm dough. Paint the bowl with oil, form a ball and put it in the bowl, paint the ball with a little oil, cover and let it rest for a couple of hours or until it doubles its volume.
2. After the time we deflate the dough, flour the work surface and turn the ball over. We cut 6 portions more or less the same size, about 100 g will be fine. Flip and let stand covered with oil-painted film until doubled in volume, between 1 and 2 hours.
3. Flour the work surface and roll out the balls with the rolling pin. We have to give it an oval shape. Fold over the ends and roll down while pressing on the sides. We press the joint and let it rise again until it doubles its volume, between 1 and 2 hours again.
4. Preheat the oven to 240 ºC. We cut our Vietnamese baguettes lengthwise with a knife, and spray a little water on them. Pour water into a tray in the lower part of the oven to create steam. Then we introduce the baguettes and let bake for about 15-20 minutes or until they are golden. Ready!
