Vietnamese Baguettes

I got this translation posted on someone's blog in the comment section about Vietnamese baguettes. It was a translation based on a Vietnamese cooking show posted up on youtube.  Copy and pasted:

Vietnamese banh mi:

http://www.youtube.com/watch?v=N_Mft9aehXA

1 kg flour (He used bread flour, but I think all-purpose will work…guess what, no rice flour)
10g yeast
6g salt (He did say about half the yeast amount)
3 cups water (But you have to adjust the water to get the right consistency. He did mentioned that when he makes it with his commercial mixer, the dough comes together and that is when he knows it has the right consistency. Uyen was using a mixing attachment instead of a dough hook. It was obvious she didn’t know what she was doing. You never turn a stand mixer on high when mixing dough.)

rest dough for 10-15 mins
divide dough into 100g each and rest 5 mins

form into loaf (see video, he showed you how to make two version. for the long and thin loaf, he forms the short version and let the dough rest for 5 mins before elongating)

let formed dough rise for 45-60mins at ambient room temperature. longer for cold climate and shorter if you have a proof oven.

300 degrees for 20-25mins or until golden brown. they mentioned that a convection oven is what is used at the bakery. in term of water mist, he said to use it if the formed dough looks dry or you can mist it during the baking. 

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I'm suspicious about the baking temperature because it seems too low. I would start at 350 F. I haven't tried the recipe. It's interesting how he shapes the bread because it's a several slap, fold, and roll method.