The Fresh Loaf

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ITJB Vienna Bread - The final chapter

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OldWoodenSpoon's picture
OldWoodenSpoon

ITJB Vienna Bread - The final chapter

It seems that all that was required was to step back, breath deep, and allow time to create a little distance.  As I started to bake this again my wife asked "So, what are you baking?".  After I answered she asked "So, what are you going to do different?".  I said "I'm going to bake this like I never saw it before and see what happens."  She just smiled and left me to it.

I approached this bake as if there were nothing different about it, and (almost) as if I had never made it before.  The only intentional deviation I made from the recipe as printed was to reduce the yeast by 1/3, as I always do these days when a recipe calls for IDY.  Some day I must do a test bake with bottled water because something around here makes IDY go crazy!

The dough developed fully in only 11 minutes in my old Bosch.

Shaped, panned and proofed.  I was as careful as I could be with the shaping on these, and got a pretty good result for each.  The pan on the left is a shiny one, and the one on the right is a non-stick dark one.  I brushed both with my usual home-made pan release.


I kept the top tiles out of the oven for this bake (and he nods at the commitment to forget previous bakes) and I kept the middle rack where these loaves baked just above the level of the lower tiles (and he nods again).  After baking it was clear that I should have proofed them a few minutes longer.  Both ruptured along one top edge, and there was no seam there on either loaf.  Both the bottoms are nice and brown, and there is a slightly darker tone on the nearer/dark-pan loaf in the following shot.

 

The crumb is more open than that described in the book, but it is nice and tender, and there is no evidence of doughy crushed layers on the side verticals.  There is also no pronounced hourglass shape evident.

There was another, unintentional, deviation from the published recipe.  I forgot to turn the oven down from the preheat of 375F to 350F when I loaded the loaves, so these baked a little hotter for a while, until I finally remembered it.  I'll find out one day if that contributed to the openness of the crumb.

It is finished.  It is not perfect.  It tastes wonderful, and I'm thinking, maybe, french toast for breakfast.  And on to other things. 

Thanks for stopping by.
OldWoodenSpoon

Comments

FaithHope's picture
FaithHope

Don't say final chapter!!

Man..., of course, looks sweet!!!

Good job OWS!! ;)

OldWoodenSpoon's picture
OldWoodenSpoon

but this was the final chapter in a difficult story.  I'll bake this bread or a variation again, but I have now moved past whatever it was that was blocking me before.  That is a good thing!

Thanks
OldWoodenSpoon

ehanner's picture
ehanner

Well done OWS. Vienna has never looked nicer:>)

Eric

OldWoodenSpoon's picture
OldWoodenSpoon

Thanks Eric

ananda's picture
ananda

Well done OWS!

I'm liking the colour of that crust too!

All good wishes

Andy

OldWoodenSpoon's picture
OldWoodenSpoon

I  appreciate you stopping back in to check it out.

OldWoodenSpoon