Natural Leaven Vienna Bread
Sometimes you just want a loaf of pan bread.
I have been working for a while to nail down a loaf of relatively lean sandwich pan bread, moving through formulas in many a baking book, converting them to sourdough and scaling them for my 4"x8" loaf pan. I ended up settling on a highly-tweaked formula based on Peter Reinhart's Vienna Bread from BBA. Recipe is scaled for a 4 inch by 8 inch metal loaf pan. A young levian is used for this bread, a mere 4-6 hours after the preferment has been mixed.
Natural Leaven Vienna Bread:
- 300g Strong Flour
- 150g Water (Warm)
- 130g Young Liquid Levian (100% hydration)
- 33g Egg (Save the rest for egg wash)
- 10g Unsalted Butter
- 10g Sugar
- 10g Dry Milk
- 6g Salt
- Mix Young Levian, Water, Egg, Sugar and Dry Milk together until homogenous
- Mix in Flour, Butter, Salt Until shaggy dough is formed
- Rest for 20 mins, kneed until gluten is well developed
- Bulk ferment for 2 hours, folding ever half hour.
- Shape, place in greased tin (scaled for 4x8)
- Proof until 3-4 inches above sides of tin, apply egg wash as needed to keep top from drying
- Bake in pre-heated 400F oven for about 20-25 mins, or until top reaches a dark chestnut color
- Remove from tin as soon as possible, cool on rack completely before slicing.
This Bread makes excellent sandwiches, toast, and if shaped differently makes great rolls, hotdog/burger buns. Hope you enjoy it as much as I do!