My husband prefers this to my sandwich loaf, so guess I'll be making it more often. Basic recipe is from The Bread Baker's Apprentice, with modifications by Antilope (16th post). I like her recipe, but started making Reinhart's, by mistake. When I realized, I switched to hers, so this recipe is a modification of an adaptation. A Peter Antilope. Anyway, it's very good tasting. I have never tried the Dutch crunch, but would like to.
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Nice Bake, Moe. Wonder if you would shape and bake it as Baguette Viennoise :)
Jay
Thanks, Jay. My shaping isn't the greatest, but I wanted something fatter than a baguette Viennoise.
There is a Vienna dough formula in, inside the Jewish bakery. I think my next bake will be this modified Reinhart's formula. Maybe, I will go off the resuvation, and do baguette Viennoise. Your "sandwich" loaf looks marvelous! Thanks for sharing. Keep an eye out for my rendition.
Best,
Will F.
The old threads I've been reading started out with the recipe from ITJB, but it seemed to present problems. OldWoodenSpoon had several threads on his travails. It would seem that the Reinhart, or Reinhart/Antilope formula, is better and I'm happy with it.
Your results are always excellent, so it should be a breeze.
Left, in a Dutch oven; right, on a tray. Although they look crispy, the crust is thin and soft.
Which formula did you use? Did you double it? I’ve never made a Vienna bread but it looks like my Challah crumb. I’d bake it in my graniteware roaster covered. Any direction much appreciated. You have winners there!
Thank you for the kind words, Caroline. I used Antilope's recipe as follows. The recipe is linked in my first post if you want the instructions for the Dutch crunch, which I haven't made. Recipe makes 2 loaves (my modifications at end):
Reinhart's Vienna Bread (modified by Antilope)
Pate Fermentee
140g Bread flour
140g All Purpose flour
1.5g (1/2 tsp) yeast
4.5g (3/4 tsp) salt
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
340g unbleached bread flour
13g sugar
7g (1 tsp) diastatic barley malt powder
6g salt
3g instant yeast
1 large (45g) egg
28g butter, room temperature
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.
Bake at 375F for 30min.
Okey-dokey, modifications on modifications: I first halved the diastatic malt powder and eventually left it out entirely (ones in the picture still had at least some malt), used coconut oil instead of butter, didn't warm the water or scald the milk. A big difference was in the baking. I heated the oven to 450F, sprayed the sheet loaf and added some steam to the oven. Immediately turned the heat to 375F, sprayed a couple more times. I've baked this loaf without spraying or steam and it turns out pretty much the same, with a thin, soft crust.
I’m definitely going to make this. My grandchildren are coming and they will love it for hamburger and sandwich buns at camp. c
... and love the sheen. Were you going for the soft crust?
TomP
Thank you, Top Assassin. I'd prefer a crisp crust, but hubby's teeth (or lack thereof) can't handle it. The bread is enriched, so not sure how a crisp crust could be achieved anyway.