Put the ingredients in a bread machine. Put the dry yeast in the yeast compartment. Start the "bread dough" course. Lightly grease a bowl.
When the dough is done, take it out of the bread machine, and deflate it while folding the dough. Shape the dough into a ball, firmly seal the seams, and place it in the bowl with the sealed side facing down.
Cover with cling film, and let it rise in a warm place until double in size. (If using a steam oven, let it rise for 30 minutes at 35℃.)
Gently remove the dough, stretch it out to an oval shape with your fingers without deflating it. Fold it into thirds, taking care not to let air get trapped inside.
Fold in half, firmly seal the seams, place it with the sealed side facing down, and roll to smooth out the seams.
Place them on a baking tray, sprinkle with bread flour through a tea strainer, and let it rise again in a steam oven for 30 minutes at 35℃. Preheat the oven to 240℃.
Slash the top with 3 cuts. When the oven is preheated, mist the inside of the oven really well. Lower the oven temperature to 230℃, and bake for 10 minutes. Then, lower the oven temperature to 210℃, and bake for more 10 minutes.
Let cool on a cooling rack, and they are done.
Story Behind this Recipe
I wondered how French baguette would turn out if I added some rice flour.
Be sure not to let the dough dry out. I make slits on the bread when the oven is 20℃ below its required temperature.