Name: Viennese Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 29g All-purpose flour; 29g High-gluten flour; 1g salt; 0.3g Dry yeast; 34g water; 3.5g White sugar; 5g maltose; 11g egg; 0.7g yeast; 3.5g butter

Viennese Bread

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

Nowadays, everyone pays great attention to French and Italian country bread, so it is easy to ignore the fact that for hundreds of years, the true birthplace of bread and pastry should be Vienna. Most of the French breads we love today, including baguettes, croissants and even muffins, were introduced to France from the Austro-Hungarian Empire hundreds of years ago. There, hungry people are willing to support Austrian (and Polish) bakers. Now, in bakeries in the United States (and even Europe), the main difference between French, Italian and Viennese bread is that the latter adds some nutrients. The addition of a small amount of sugar and malt speeds up the discoloration of the bread skin. Butter or shortening makes the dough softer-it can wrap the cake to'shorten' the gluten. Although the shape of the bread with cultural heritage is determined by the bakers according to their use, we usually think that the typical Viennese bread is 30cm long and weighs 454g. This kind of bread is often cut in the middle to form beautiful'ears', but the crust is not as hard as French bread, and the heart of the bread does not have many large holes like French bread. "
The bread is too big and the consumption is too slow. It is good to make 3 mini pieces with 1/4 of the amount. Unfortunately, there is no picture showing how to "cut the package in the middle". I had to take a stab at the long midline for granted, running through the head and tail. Such a small mini model does not seem to be suitable for many knives. I finally remembered to feed the knife diagonally, the knife edge after baking is much more beautiful than the previous Tuscany. Medium golden brown, I fell in love with it at a glance. . . . "

Viennese Bread

1. Medium type dough: 29 g all-purpose flour, 29 g high-gluten flour, 1 g salt, 0.3 g dry yeast, 34 g water

2. Pour the medium dough powder into a bowl and mix,

3. Add water,

4. Knead into a smooth dough, put it in a bowl, cover with plastic wrap, and ferment.

5. When the dough grows up, cover it after exhausting, and put it in the refrigerator overnight.

6. Main dough: 85 grams of high-gluten flour, 3.5 grams of white sugar, 5 grams of maltose, 1.7 grams of salt, 11 grams of eggs, 0.7 grams of yeast, 3.5 grams of butter, 42 grams of water

7. On the next day, take out the middle seed dough, divide it into small pieces, and warm it up for one hour.

8. Pour flour, sugar, salt and yeast into the bread bucket and mix,

9. Add in the medium type dough, maltose, eggs, butter, water,

10. Put it in the bread machine and start the dough mixing program.

11. Stir until the film can be pulled out.

12. Put it in a bowl and ferment for 2 hours.

13. The dough grows up.

14. Divide into thirds, round, and relax for 20 minutes.

15. Fold the two sides toward the middle and pinch the mouth tightly.

16. In an olive shape, place it with the mouth down.

17. Put it on the baking tray and let it rise for 90 minutes.

18. The dough grows up.

19. Sift a layer of high-gluten flour on the surface.

20. Cut a cut in the middle.

21. Put it in the oven, middle level, up and down at 250 degrees, spray water every 30 seconds, after three sprays of water, close the oven door, adjust the temperature to 230 degrees, and bake for about 30-40 minutes.

22. The surface is medium golden brown and baked. Serve after cooling for 40 minutes.

Tips:
When kneading the dough, do not add water all at once.
If the dough is too sticky and soft, you can increase the amount of flour.
The baking time and firepower need to be adjusted according to the actual situation of the oven.