In 1837, a man named August Zang moved from Vienna to Paris. Around 1838, he opened a Viennese bakery, introducing to Paris the use of the Austrian steam oven for baking bread. Some believe that his bakery was also the first to introduce Viennese style bread. While a classic french Baguette is made with poolish (pre-ferment) and the process takes few hours, the Baguette Viennoise is a quicker enriched bread. The dough is shaped like a baguette and that's where its name comes from. Before the last proofing of these beautiful baguettes, we will brush them twice and score them with many cuts. As a result, the baguettes will proof into the cuts and this is where it get its identical look. Don't expect it to be crusty and airy like a french baguette. Expect quite the opposite! It is a rich cloud that will draw a crowd. Guaranteed. YASSS.
For the dough-
500 gr bread flour
330 ml lukewarm milk
50 gr soft butter
25 gr sugar
15 gr dry yeast
12 gr salt
1 egg yolk
Sip of milk
- In a stand mixer's bowl- add the milk, yeast, and sugar. Stir well.
- Add the flour and the salt. Set the mixer at the lowest speed.
- Knead for 2-3 min, until all the ingredients incorporated into the dough, then add the butter.
- Keep kneading at the second-lowest speed for another 8 min, until the dough is elastic and beautiful.
- Round the dough and place it in a greased bowl, covered with a towel, until double in size.
- Punch the dough, and divide it into 100 gr pieces.
- Round each piece to a little tight ball and let them rest for 15 min, covered with a towel.
- Flatten each ball to a pita shape, then roll the dough on itself to create a strand shape.
- Place the shaped baguettes on a baking sheet.
- Brush the shaped baguettes twice with egg, milk, and salt.
- Score with a blade many cuts before you let the dough to proof.
- Cover with a towel and let them proof for another 45-60 min.
- In the meantime- preheat the oven to 430F or 220C.
- Bake the baguettes for 20 min.