Vienna Bread ｜ 維也納麵包 | Sourdough Bread | 天然酵種

Описание: Learn how to make Vienna bread (Pain Viennois) with beautiful scoring and perfect browning. The ideal bread for all sweet and savory sandwiches!

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Vienna Bread
Sweet stiff starter
75g starter
75g flour
25g water
12g sugar

Dough
150g bread flour
150g all purpose flour
20g sugar
4g salt
200g milk
30g butter
All of the sweet stiff starter

Prepare sweet stiff starter and use when it’s triple, about 4-5hr at 28C.
Mix everything except butter till dough comes together and is strong.
Add butter and knead to achieve window pane.
Bulk proof the dough for 2hrs at 28C
Divide dough into 10 equal portions and round into a ball, rest for 15-20mins
Shape into oblong shape
Egg wash and score the dough with multiple diagonal straight lines.
Leave for final proof, approx 2hrs at 28C
Bake at 200-210C, 9-10mins
**unox oven, bake at 190C, 9mins, fan 1

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維也納麵包
糖硬種
75克 天然酵種
75克 麵粉
25克 水
12克 糖

麵糰材料
150克 高筋麵粉
150克 中筋麵粉
20克 糖
4克 鹽
200克 牛奶
30克 無鹽黃油
全部糖硬種

烘烤 設定
家用烤箱 烤200-210摄氏9-10分鐘
Unox 烤箱預熱190摄氏，烤190摄氏9分鐘,一號風


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