The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Abel's Pain Viennois mk III

albacore's picture
albacore

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!

Lance

Danni3ll3's picture
Danni3ll3

That's a lovely loaf and you got the scoring down perfectly. I love the colour on that loaf!

albacore's picture
albacore

It's always good to try a new style of loaf and be happy with the outcome!

Lance

alfanso's picture
alfanso

a few more collaborative iterations and we should get there. 

This is more than just a baby step forward!

alan 

albacore's picture
albacore

Thanks Alan - you were the pioneer! When I saw your bake, I realised there was no way I was going to get four loaves out of 1kg flour.

Hence my two loaves from 700g.

Lance