Vienna bread recipe

A Comprehensive Guide to Making Viennese Bread

Viennese bread, renowned for its crispy crust and airy crumb, is a beloved staple in Austrian bakeries. Crafting this iconic bread at home requires precision, but with the right steps, you can achieve bakery-perfect results.

Begin with the dough: combine 500g high-protein flour, 10g salt, and 7g active dry yeast. Gradually add 350ml lukewarm water and 50ml whole milk, mixing until a shaggy dough forms. Knead for 10–15 minutes until smooth and elastic, then let it rise in a greased bowl covered with a damp cloth for 1–2 hours, or until doubled in size.

For the signature Viennese touch, incorporate 50g softened butter and 30g sugar into the risen dough, kneading until fully absorbed. Shape the dough into a boule or batard, place it on a baking sheet dusted with cornmeal, and proof for another 45 minutes.

Preheat your oven to 240°C (475°F). Just before baking, score the top deeply with a razor blade for an authentic crack. Steam the oven by placing a pan of hot water on the bottom rack to ensure a crisp crust. Bake for 25–30 minutes until the crust is deep golden brown.

Cool completely on a wire rack before slicing. Enjoy it with butter, jam, or as the base for classic Austrian sandwiches. This method guarantees a taste of Vienna in your own kitchen!