Vietnamese Baguette 越南法包｜Apron

Vietnamese Baguette 越南法包｜Apron

lukewarm water 溫水 150ml+-
Caster sugar 细砂糖 1.3 / 1/2tsp
Instant yeast 即溶酵母 3g / 1tsp
Bread flour 高筋面粉 250g / 1,3/4cup
Sea salt 海鹽 2.5g / 1/2tsp

Bake at 230°C / 440°F for 17-20 minutes
摄氏230 / 华氏440 烘烤 17-20分钟
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