> Recipes > Bread

Viennese bread

Viennese bread

Viennese bread

  • Side
  • medium
  • 20
  • 1 hour 15 minutes, plus proving time

PT1H15M

Why not try?

1
To begin, sift the flour and salt into the bowl of a food mixer. Crumble the yeast and combine with the dextrose and 100g of water. Leave for 10 minutes until the mix starts to bubble. Whisk the egg yolk into the remaining water and add to the flour
  • 600g of T55 flour, strong bread flour
  • 340g of soft flour, plus extra for dusting
  • 30g of fresh yeast
  • 20g of dextrose
  • 540g of water, at room temperature
  • 40g of egg yolk
  • 22g of sea salt, finely ground
2
Start mixing on a slow speed with the dough hook attachment. Add the melted butter and the yeast mixture. Mix on a low speed for 15 minutes, then scrape down the dough hook and the sides of the bowl to incorporate any unmixed flour. Mix at a slightly higher speed for a further 5 minutes
  • 80g of butter, melted
3
Cover the bowl with cling film and a tea towel and leave to prove until doubled in size. The time will vary according to room temperature - at 20°C it will take approximately 1 hour
4
Divide the dough up into 40g portions and shape into rolls. Line a baking sheet with parchment paper and evenly space out the rolls, leaving a few centimetres between each to allow for expansion. Alternatively, shape into 2 loaves - these will fit into 2 1lb loaf tins (16x11x7cm)
5
Brush one side of a sheet of cling film with a little oil, and use to cover the dough, oil-side down. Cover again with a tea towel and allow to prove until doubled in size
6
Preheat the oven to 200°C/gas mark 6
7
Dust the tops of the rolls with flour and bake for 10 minutes with a tray of water in the oven to create steam. If cooking in a steam/combi oven, inject two lots of steam at 5 minute intervals
8
Reduce the temperature to 160°C/gas mark 2 and cook for a further 5-10 minutes. If making loaves instead of rolls, cook for a further 15-20 minutes
9
Cook the rolls until golden and hollow-sounding when tapped - if they are not ready, return to the oven for a further 5 minutes
10
Once cooked, allow the rolls to cool on a cooling rack. If making loaves, leave to cool for at least 20 minutes before slicing, this will help to maintain the texture of the bread

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Comments ()

Viennese bread

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...