Pain Viennois
Ingredients
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- 1
Mix the flour, milk, sugar, salt, egg and yeast: speed 1 for 4 min, speed 2 for 6 min.
- 2
Add the softened butter and mix at speed 2 for 3 min.
- 3
Bulk ferment 1h30 under film.
- 4
Divide into 250 g doughs, round them, and bench-rest for 15 min.
- 5
Shape into 25 cm tapered loaves.
- 6
Place on a sheet pan and proof for 1h.
- 7
Egg-wash and score on the diagonal (7-8 cuts).
- 8
Bake for 18-20 min at 190°C.
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Per 100g
Allergens
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