Abel's Pain Viennois mk III
Having had success with Abel's Biga bread (well, the first time!), I couldn't resist a go at his Pain Viennois.
I pretty much stuck to the recipe, but reduced the BF to 700g and pro-rata'd everything down accordingly.
Bulk was about 40 mins, then pre-shape, rest 20 mins, shape, score and final proof in two vintage medium loaf tins. From previous comments, a small and sharp scoring blade was going to be the order of the day, so I used a Swann-Morton scalpel with a new 10a blade.
The bake was a bit bold, but I managed to catch it in time and put some tin foil on top of the loaves before they got too dark.
I was pretty pleased with how these turned out; flavour was excellent - not too sweet, but vey moreish with the butter content. I appreciate Abel's clever addition of SD levain to give more flavour.
Thank you once again Abel for another interesting, thought provoking and professional recipe! Keep them coming!