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/

Antilope's picture
Antilope

I made Peter Reinhart's Vienna bread with the Dutch crunch topping from The Bread Baker's Apprentice. It made a dozen rolls from the recipe. Made a couple of changes to the recipe. I used all 16-oz of the Pate Fermentee from the original Pate Fermentee recipe, instead of the 13-oz called for in the Vienna bread recipe. I also doubled the butter to 2 Tbsp and used half water and half milk in the Vienna bread.

Other than that, I followed Peter Reinhart's recipe for Vienna bread with Dutch crunch topping.

I made 12 rolls from the recipe, scaled at 90-grams each before the Dutch topping was added.

I used all of the Dutch topping from the original recipe below.

Here is the paraphrased modified recipe I used. I baked by the gram weights, not the volume measurements.

-----


Reinhart's Vienna Bread with Dutch Crunch (modified)


Pate Fermentee

1 1/8 cups (140g) Bread flour
1 1/8 cups (140g) All Purpose flour
1/2 tsp (1.5g) yeast
3/4 tsp (4.5g) salt
3/4 cup (180g) water (90° to 100°F)

Mix dry ingredients, add water, mix, knead 6 to 8 minutes, speed 2 in
stand mixer. The dough should be soft and only slightly sticky.
Let rise, in a oiled covered bowl, 1 hour at room temperature.
Deflate dough, form into ball.
Place covered bowl of dough, overnight in fridge.


Dough

all of the Pate Fermentee (465g) from above
2 3/4 cups (340g) unbleached bread flour
1 tablespoon (13g) granulated sugar
1 teaspoon (7g) diastatic barley malt powder
1 teaspoon (6g) salt
1 teaspoon (3g) instant yeast
1 large (45g) egg, slightly beaten
2 tablespoons (28g) butter, room temperature
3/4 cup (180g) milk, scalded to 185°F, cooled to lukewarm (90° to 100°F)

Take Pate Fermentee out of fridge, cut into 12 pieces.
Allow Pate Fermentee pieces to warm at room temperature 1 hour, covered.
Mix dough dry ingredients. Add milk.
Add Pate Fermentee to remainder of ingredients. Mix. Add butter. Mix.
Knead until Window pane test is passed, 6 to 8 minutes, speed 2 in stand mixer.
The dough should be soft and only slightly sticky.
Proof, covered, 1 1/2 to 2 hours. Deflate if dough doubles early and continue proofing.
Form two loaves or 12 rolls. Scale rolls at 90g each. Makes 12 rolls. Place on baking sheet.


Dutch Crunch Topping

1 tablespoon (8g) bread flour
3/4 cup (115g) rice flour
3/4 teaspoon (2.5g) instant yeast
2 teaspoons (8.5g) granulated sugar
1/4 teaspoon (1.5g) salt
6 to 8 tablespoons (1/3 to 1/2 cup) (90g to 120g) of water
2 teaspoons (9g) vegetable oil

To make the topping, whisk together, bread flour, rice flour, instant yeast, granulated sugar, salt, vegetable oil, and water to make a paste. If paste is too thin to spread without running off the dough, add more rice flour. The paste should be thick enough to spread with a brush, but not thick so that it sits on top like a lump of mud.

Makes enough for 2 to 4 loaves, or a dozen 90g rolls.

Apply dutch crunch topping.  Let rise 45 minutes in a warm place (like an OFF oven with the light on). 


Bake at 375°F for 30 minutes, until golden brown and center reaches 195°F.

-----

Baker's Percentage

Reinhart's Vienna Bread with Dutch Crunch (modified)

Total Ingredients used (Pate Fermentee and dough)

100% (620g) unbleached bread flour
2.1% (13g) granulated sugar
1.1% (7g) diastatic barley malt powder
1.7% (10.5g) salt
0.7% (4.5g) instant yeast
7.3% (45g) egg, slightly beaten
4.5% (28g) unsalted butter or shortening
29% (180g) milk, scalded, cooled to (90° to 100°F)
29% (180g) water, lukewarm (90° to 100°F)

Dutch Crunch Topping

1.3% (8g) bread flour
18.5% (115g) rice flour
0.4% (2.5g) instant yeast
1.4% (8.5g) granulated sugar
0.2 (1.5g) salt
14.5% to 19.4% (1/3 to 1/2 cup) (90g to 120g) of water