Doughs

Viennese Bread

Name: Viennese Bread
Prep time: 20 min
Yield: 1773 g
Ingredients: 1000 g All-purpose flour T55; 500 g Whole milk; 100 g Unsalted butter 82%; 80 g Caster sugar; 18 g Fine salt; 25 g Fresh yeast; 50 g Liquid whole eggs

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

All-purpose flour T55g

Whole milkg

Unsalted butter 82%g

Caster sugarg

Fine saltg

Fresh yeastg

Liquid whole eggsg

Total1773 g

Preparation steps

1
Mix flour, sugar, salt, yeast, milk, butter: speed 1 for 4 min, speed 2 for 6 min.
2
Dough smooth and elastic. Temp: 24°C.
3
Bulk ferment 1h30.
4
Divide into 250 g pieces, pre-shape, bench rest 15 min.
5
Shape into long or short loaves.
6
Place on trays. Proof 1h at 25°C.
7
Score with many diagonal cuts (traditional pattern).
8
Bake 15-18 min at 180°C with light steam.

Nutritional values

Per 100g

Calories

280.8 kcal

Protein

7.0 g

Carbs

47.9 g

Sugars

7.0 g

Fat

6.5 g

Saturated fat

4.1 g

Fibre

1.6 g

Salt

1.0 g

Allergens

GlutenMilkEggs

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