Viennese Bread
Ingredients
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- 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.
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Per 100g
Allergens
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