Viennese bread
By VicentaLakin
The square came from the Wizard of Oz love bread, and I only put salt in about two grams for some reason, and the cut wasn't open, so it tasted good, it tasted nice, it was light, I packed the homemade pepper cutters, and Mr. Potato's garlic sauce, it tasted good, and everyone was free。
Recipe Recommendations
- high-gluten flour 420 grams
- sugar 17 grams
- sea salt 7 grams
- low-sugar yeast 5 grams
- milk
- eggs 45 grams
- butter 42 grams
Steps for Viennese bread
1
Post-oil, until extension
2
One shot twice as big
3
Three, 255 grams, 25 minutes
4
Extortion. Open
5
Decline Down
6
As shown
7
growing stripes, 38 cm long, surface-stained egg fluid, lined up, fermented twice
8
Two fermentations
9
180 degrees, mid-level, about 25 minutesViennese bread Make Tips
1. The amount of milk added varies depending on the water absorption of the flour used, so please adjust accordingly.
2. I used regular salt and only added 2 grams.
3. After beating the egg from the main ingredients, reserve a small amount to brush on the surface at the end.
4. The length of the bread varies depending on the size of the baking tray, so please adjust the length accordingly. I used a tray from a 25L oven.
5. Baking temperatures vary depending on the oven. I used a Changdi CRDF-25L; 180°C is slightly high, so the baking time can be shortened. It was fully browned after 10 minutes. You can cover it with aluminum foil to shield it from the heat, or cover it with foil before baking and remove the foil during the last 5 minutes to allow the bread to brown.
6. This bread is a soft bread with a very mild flavor, making it suitable for eating with fillings. My homemade chopped chili enoki mushrooms or garlic chili sauce both taste great in it.