A legacy of the French colonial era in Vietnamese cooking, the baguette is made here with whole-wheat flour for a crust that's just as crisp but a plate that's richer in fibre. Its long, slim shape makes it easy to tear and share across a crowded table.
Dissolve the fresh yeast in the lukewarm water with the sugar, then knead in the whole wheat flour, bread flour, salt and oil for 15 minutes until smooth and elastic.
Cover the dough and let it rise in a warm spot for 60 minutes, until doubled in size.
Knock back the dough, divide it in two, and roll each piece into a long, slim baguette shape.
Cover the shaped baguettes and let them rise for another 30 minutes.
Score the tops of the baguettes with diagonal cuts and bake in an oven preheated to 220°C for 25 minutes, until golden and hollow-sounding when tapped.
Score the tops of the baguettes with diagonal cuts before baking, or the dough will crack unevenly as it rises in the oven. Allergens: contains wheat (gluten).
Dropping a few ice cubes onto the oven floor just before baking creates a steamy environment and helps the crust turn out crisper.
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