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Baguette Viennoise

cook:

3 h

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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.

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Picture for Baguette Viennoise

US

original

metric

Ingredients

For the dough

bread flour

500 gr bread flour

lukewarm milk

330 ml lukewarm milk

soft butter

50 gr soft butter

sugar

25 gr sugar

dry yeast

15 gr dry yeast

salt

12 gr salt

For brushing

egg yolk

1 egg yolk

Sip of milk

Sip of milk

Salt

Salt

Directions

Step 1

In a stand mixer's bowl- add the milk, yeast, and sugar. Stir well.

lukewarm milk

330 ml lukewarm milk

dry yeast

15 gr dry yeast

sugar

25 gr sugar

Step 2

Add the flour and the salt. Set the mixer at the lowest speed.

bread flour

500 gr bread flour

salt

12 gr salt

Step 3

Knead for 2-3 min, until all the ingredients incorporated into the dough, then add the butter.

soft butter

50 gr soft butter

Step 4

Keep kneading at the second-lowest speed for another 8 min, until the dough is elastic and beautiful.

Step 5

Round the dough and place it in a greased bowl, covered with a towel, until double in size.

Step 6

Punch the dough, and divide it into 100 gr pieces.

Step 7

Round each piece to a little tight ball and let them rest for 15 min, covered with a towel.

Step 8

Flatten each ball to a pita shape, then roll the dough on itself to create a strand shape.

Step 9

Place the shaped baguettes on a baking sheet.

Step 10

Brush the shaped baguettes twice with egg, milk, and salt.

egg yolk

1 egg yolk

Sip of milk

Sip of milk

Salt

Salt

Step 11

Score with a blade many cuts before you let the dough to proof.

Step 12

Cover with a towel and let them proof for another 45-60 min.

Step 13

In the meantime- preheat the oven to 430F or 220C.

Step 14

Bake the baguettes for 20 min.

Step 15

YASSS!

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