100g each, 4 pieces in total T45 (Queen) 220g
Instant Yeast (Swallow) 4g Salt 4g
Granulated sugar 13g Skimmed milk powder (Deyun) 11g
Butter (Germany MEGGLE) 22g Whole egg liquid 22g
Normal temperature water 100g
How to make Viennese bread Illustration of how to make classic semi-hard bread Vienna bread 1

Step 1

Some people say "T45 is low-gluten flour", but that may be a misunderstanding. Illustration of how to make classic semi-hard bread Vienna bread 2

Step 2

Use the mixing paddle of the kitchen mixer (UKOEO), slow speed (4th gear) 2 minutes, medium speed (6th gear) 4 minutes Illustration of how to make classic semi-hard bread Vienna bread 3

Step 3

Beat until a thick film that is not smooth can be pulled out Classic semi-hard bread Vienna bread recipe 4

Step 4

Add butter and beat at slow speed (4th gear) for 1 minute and fast (6th gear) for 4 minutes until a very good film can be drawn out. After beating, the temperature is 25 degrees Illustration of how to make classic semi-hard bread Vienna bread 5

Step 5

28 degrees, humidity 80% (UKOEO fermentation box) fermentation Illustration of how to make classic semi-hard bread Vienna bread 6

Step 6

Turn over at 45 minutesIllustration of how to make classic semi-hard bread Vienna bread 7

Step 7

After turning, ferment for 45 minutes Illustration of how to make classic semi-hard bread Vienna bread 8

Step 8

Divide 100g/piece and let rest for 30 minutes Illustration of how to make classic semi-hard bread Vienna bread 9

Step 9

Shape into long strips and finally ferment at 30 degrees, humidity 80%, fermentation for 40 minutes Illustration of how to make classic semi-hard bread Vienna bread 10

Step 10

Coat the surface with egg wash. Illustration of how to make classic semi-hard bread Vienna bread 11

Step 11

Use a double-sided blade (Flying Eagle) to cut dense patterns diagonally, bake at 180 degrees Celsius, then bake at 220 degrees Celsius for 13 minutes (Hai's 60L oven) and apply butter on the surface immediately after taking it out of the oven. Viennese bread cooking tips