Crusty Vienna Loaf | Easy Homemade bread

Описание: I love this style of bread because it makes such yummy sandwiches and toast. The crusty Vienna loaf is easy to make and very rewarding, not only for its flavour but also its crusty shell. It will stay fresh for days and days.....so come on, let's get baking........

Ingredients for: Crusty Vienna Loaf

550 grams of bread flour
1 tsp salt
330 mls of tepid warm water
1 tsp castor sugar (heaped)
3 tsp yeast with bread improver (keeps bread fresher longer)

1. Add sugar to the warm water and dissolve
2. Then add the yeast and give it a good stir. Leave for 5 mins till it foams
3. Put yeast, sugar and water mixture in a bowl
4. Add flour with the salt mixed through it
5. Combine and then form a ball. Place ball in oiled bowl and cover for 1 hour to rise
6. After 1 hour knock back the dough (knead the air out of it)
7. Return to the bowl for a second rise.
8. Knock back dough again and form final shape of bread on a baking try. let rise for 40 mins
9. Put in oven for 30 mins at 180 degrees C

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Below are the countries I have covered so far. My aim is to cook a dish from every country in the world.

Algeria
Australia
New Zealand
Austria
England
Wales
Portugal
Greece
Italy
France
Egypt
Morocco
Thailand
China
Sri Lanka
India
Philippines
Indonesia
Malaysia
United States of America
Canada
Mexico
Peru
Chile
Ecuador
Venezuela
Brazil
Argentina
Jamaica
Dominican Republic
Colombia
Lebanon
Russia
Hungary
Turkey
Total so far 35.

Music by Coma-Media and Pixabay
Music by Lexin_Music and Pixabay
Music by kamaleshsiddu and Pixabay
Sound Effect by SUBMORITY and Pixabay
Music by Roni Bar Hadas - You're gonna tell me
Music by Liborio Conti - Clear path
Music by Liborio Conti - One Way To Know
Opening video by David Argueta from Pixabay
Background music courtesy of https://www.bensound.com/

Filmed using a Canon EOS 550D with 18 - 55mm lens with IS
Secondary camera Kaiser Bass X450
Microphone Boya BY-MM1 Mini Cardioid Condenser Microphone
WeiFeng WT3730 Light Weight Tripod
[email protected]

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0:00 Intro
0:24 Activating the yeast
2:30 Adding yeast and salt
4:42 Combine ingredients
5:10 Forming dough for first rise
6:10 Knocking back the dough
7:12 Shaping for 2nd rise
7:39 Knocking back the dough again
8:50 Shaping dough into Vienna loaf for final rise
11:15 Ready for oven and steamer tray
11:48 Out of oven and tasting
13:14 Outro