Bánh Mì – Vietnamese Baguette
- 1.5 tsp active dry yeast
- 180 ml luke warm water 3/4 cup, (at 40-46°C or 105-115°F)
- 250 g all purpose flour (low protein, no bleached) 2 cups
- 1 tsp salt
- 1 tbsp sugar (optional)
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