Ingredients for Viennese Bread (4 pieces, 100g each)
T45 (King Arthur Flour) 220g
Instant Yeast (Saf – Instant) 4g
Salt 4g
Granulated Sugar 13g
Skimmed Milk Powder (Devondale) 11g
Butter (MEGGLE, Germany) 22g
Whole Egg Liquid 22g
Room – temperature Water 100g
Steps to Make Viennese Bread
Step 1: Some people say that “T45 is cake flour”, which may actually be a misunderstanding.
Step 2: Use the mixing paddle of a kitchen machine (UKOEO), mix at low speed (gear 4) for 2 minutes and then at medium speed (gear 6) for 4 minutes.
Step 3: Knead until a thick and uneven film can be pulled out.
Step 4: Add butter, mix at low speed (gear 4) for 1 minute and then at high speed (gear 6) for 4 minutes until a very good film can be pulled out. The dough temperature after kneading is 25°C.
Step 5: Ferment at 28°C and 80% humidity (in a UKOEO fermentation box).
Step 6: After 45 minutes, turn the dough over.
Step 7: Ferment for another 45 minutes after turning over.
Step 8: Divide the dough into 100g pieces and let it rest for 30 minutes.
Step 9: Shape the dough into long strips. Final fermentation: at 30°C and 80% humidity for 40 minutes.
Step 10: Brush the surface with egg liquid.
Step 11: Use a double – sided blade (Flying Eagle) to make diagonal and dense cuts. Bake at 180°C for the upper heat and 220°C for the lower heat for 13 minutes (in a Hauswirt 60L oven). Immediately brush the surface with butter after taking it out of the oven.
Cooking Tips for Viennese Bread
There are always tricks to making delicious dishes. Each of my dishes has its own tips. You can directly view my recipes by searching for “bread”!
