May 19, 2014 - 10:59pm
Natural Leaven Vienna Bread
Sometimes you just want a loaf of pan bread.
I have been working for a while to nail down a loaf of relatively lean sandwich pan bread, moving through formulas in many a baking book, converting them to sourdough and scaling them for my 4"x8" loaf pan. I ended up settling on a highly-tweaked formula based on Peter Reinhart's Vienna Bread from BBA. Recipe is scaled for a 4 inch by 8 inch metal loaf pan. A young levian is used for this bread, a mere 4-6 hours after the preferment has been mixed.
Natural Leaven Vienna Bread:
- 300g Strong Flour
- 150g Water (Warm)
- 130g Young Liquid Levian (100% hydration)
- 33g Egg (Save the rest for egg wash)
- 10g Unsalted Butter
- 10g Sugar
- 10g Dry Milk
- 6g Salt
Method:
- Mix Young Levian, Water, Egg, Sugar and Dry Milk together until homogenous
- Mix in Flour, Butter, Salt Until shaggy dough is formed
- Rest for 20 mins, kneed until gluten is well developed
- Bulk ferment for 2 hours, folding ever half hour.
- Shape, place in greased tin (scaled for 4x8)
- Proof until 3-4 inches above sides of tin, apply egg wash as needed to keep top from drying
- Bake in pre-heated 400F oven for about 20-25 mins, or until top reaches a dark chestnut color
- Remove from tin as soon as possible, cool on rack completely before slicing.
This Bread makes excellent sandwiches, toast, and if shaped differently makes great rolls, hotdog/burger buns. Hope you enjoy it as much as I do!
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Comments
Ah, the humble pan loaf, where so many of us--myself included--got our bread-baking starts; for me, the pan loaf was the looking-glass that introduced me into the wonderland of baking.
Yours looks absolutely fantastic ! I will have to give this a try this weekend . . . ah, what a great idea, to revisit the pan loaf !
Thanks for this :)
No problem, hope you like it!
Even a humble sandwich loaf can have complexity.
Beautiful looking bread. Looks like you achieved the perfect pan bread with a great looking high dome.
Beautiful looking bread. Looks like you achieved the perfect pan bread with a great looking high dome.
Thanks! I'll post a crumb picture when i get a chance.
Great looking loaf!
Thanks!
63% hydration. I'm guessing that is how you held it together 3" over the rim wile proofing. I usually put 700 g in that pan size and let it rise 1" over the lip at much higher hydration so....we will have to cut back on the water and give this a go instead. No sense not having SD for a sandwich loaf!
Yours looks terrific. Well done and
Happy baking
That was part of the adjustment, my free-form loafs are never below 72% hydration or so, usually hovering around the upper 70's, but when put in the pan, I could never get the high-rise I wanted without the bread flopping over the sides before baking. The lower hydration really helps that.
In this size of tin, I try to keep my total dough weight right at 650g, at 700g when it gets to the correct height, I feel the bread is still too dense after baking.
Do you think incorporating tangzhong would inhibit the rise?
I'm pretty unfamilar with that process, I know about it but have never tried it myself, so I can't really speak on it's behalf. Give it a try and find out! The worst that could happen is you end up with a less-risen but still very tasty loaf.
True, maybe I will report back.