The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vienna Bread, a question

SallyBR's picture
SallyBR

Vienna Bread, a question

DUe to the recent trend of dutch crumbing bread, I really really want to make the Vienna bread from BBA.   However, my book stayed in Oklahoma and I am having trouble to find the recipe online -  everyone who did the BBA CHallenge agreed on not posting the full recipe, including me... so now I'm in trouble


I don't want to ask anyone to type it out and send me by email because it would be too much work, but if anyone knows of a site with the full recipe, could you point out to me?   I have a horrible timie with google searches and usually get nothing, except frustration and grievances...


Thank you!


 


 

carluke's picture
carluke

Sally,


check your messages.

MickiColl's picture
MickiColl

I think many of us would appreciate the link .. could you post it, please ?

SallyBR's picture
SallyBR

Made the bread today!


 


Well, my crust did not turn out as beautiful as some that were posted here, but it still tastes awesome - if I were not a very polite person, I would love to peel the crumb out of the whole loaf and eat it by spoonfuls...


it's that delicious!  A mixture of salty and sweet, impossibly crunchy and addictive


 


My photo is not that good either, but I decided to post one shot

MickiColl's picture
MickiColl

your bread is beautiful ..


will you please post the recipe or a lnk to it ?

SallyBR's picture
SallyBR

hi...


 


check your messages here in this forum, there's something I sent you earlier today

SallyBR's picture
SallyBR

I'm going to have to bring this thread back to life...


 


I want to make it again, this time probably will bake small round loaves, perhaps hamburger-size.  


 


I would like to ask for those of you who ended up with the gorgeous effect on the crumb - how much of the paste do you add?  I know it's hard to measure it, but would it be a thick coating or a very light one?

dmsnyder's picture
dmsnyder

David

SallyBR's picture
SallyBR

THanks, David...


 


will try to make it again this weekend, hopefully with better outcome!

SallyBR's picture
SallyBR

Second attempt....


 


for many reasons that shall remain a secret - let's say I had "issues" again during the preparation of this bread - I ended up making small rolls instead of a single loaf


 


My crumb is still not quite the way I expected, but perhaps I'm in the right direction? 


 


delicious rolls, and a nice, lovely crumb, not too tight...  


 


dmsnyder's picture
dmsnyder

David

breadsong's picture
breadsong

Hi Sally - these rolls look really good! - from breadsong

SallyBR's picture
SallyBR

THanks!


 


I had to resort to baking them in a muffin tin, but they turned out ok, despite of my many mistakes.


 


it's as if there's a dark cloud over my head when I decide to go for the Dutch crumb...    I'm not giving up, though.... Never!   ;-)

Amori's picture
Amori

Sally,


Glad to hear you're not giving up on these beauties!

SallyBR's picture
SallyBR

Just blogged about it, and decided to include the full recipe, as this was made independently of the BBA Challenge and I modified the recipe to use folding instead of Reinhart's kneading, windowpane test, temp check etc etc...


 


if you are interested, here is a link to my blog


 


http://bewitchingkitchen.com/2011/04/06/a-dutch-tiger/