Vietnamese Baguettes (Banh Mi)

Make dough: Rinse stand mixer bowl with hot water. Combine warm water with sugar and instant yeast. Let stand for 5 to 10 minutes to bloom (to check that the yeast is active). Add flour and sprinkle over salt. Stir to form ragged dough.

Knead and Proof: Ramp up to speed slowly to speed 4 for 10 minutes. Knead until dough is smooth and elastic. Cover and rest for 30 minutes. Uncover and repeat kneading at speed 4 for another 10 minutes until it is very smooth and elastic. Shape into a ball and cover. Proof in a warm, draft-free location for 60 minutes until the dough has doubled to tripled in size.

Divide and shape dough: Press gas pockets out of the risen dough and divide into 6 even pieces. Press gas bubbles out of each piece and shape into a ball. Boil a kettle of water. For each of the 6 dough balls, roll it flat with a rolling pin. Dust with flour to prevent excessive sticking. Starting with one short side, roll dough up while tapering the sides to create a baguette shape. Pinch along the seam to seal. Then roll it to smooth the seam and lengthen the baguette. Arch hands so the baguette stays thicker in the middle, sloping to points towards the ends. Place shaped baguettes on non-stick baguette pan with the seam side down. Cover with plastic wrap to prevent drying out. Repeat with remaining dough balls.

Steam oven proof: With the oven OFF, place a metal quarter baking pan on the bottom rack. Fill with 2 cups of hot water, just off the boil. Place the covered baguette pan on the middle rack and close the door. Proof for 45 minutes. Afterwards, remove the baguette pan, baking pan and empty the water. Start preheating oven to 475°F. Meanwhile, sharpen your knife and prepare spray bottle of cold water. Need total proof and time for oven to reach 475 degrees to be 60 minutes.

Slash and bake: When oven has reached 475°F, carefully uncover your risen baguettes which will be doubled in size. Also turn the kettle back on. Mist baguettes and blade with water. Holding the knife at a 30° angle, make slashes about 1 cm deep (little less than 1/2") down the length of each baguette. Carefully, place the metal quarter baking pan back on the bottom rack and pour in 100ml (3.38 oz) hot water. Place the slashed baguettes on the middle rack, spray a few more times with water and close the door. Bake for 18 to 20 minutes or until the baguettes become golden brown. Cool before slicing. Note: store at room temperature for up to a day. Bag if keeping longer and store in fridge.