Vienna loaf

Prep Time: about 6 hours

Servings: 4

Uploaded by:
   Warren Prince


Resize Recipe:
Resize to

Ingredients   

Instructions

1. 

If you're into baker's percentages and want to work out a different volume, this recipe gives a ddw of 6#. The formula is:

100% flour
75% water
2% salt
2.5% sugar
1.67% malt
3.33% oil
3.33% egg
0.33% yeast (instant)

total 188.33%

2. 

Weigh and mix dry ingredients into plastic bin.

3. 

Weigh wet ingredients

4. 

Mix the wet ingredients.

5. 

Add liquid to dry

6. 

Mix by hand.

7. 

Pull in flour from corners

8. 

Mix till somewhat uniform, but coarse.

9. 

Cover with lid, and allow to rise for 20 minutes. Picture is after the rise.

10. 

Flour the work surface

11. 

flour the top of the dough

12. 

Turn the dough out onto the work surface. Use a plastic scraper if you like.

13. 

Liberally flour the top of the dough

14. 

Pat out the dough, using enough flour to stop it from sticking, but don't allow it to accumulate. You don't want to see white.

15. 

Fold 1/3 over onto the middle third.

16. 

Pat out a bit, brushing off excess flour. Fold third 1/3 onto the other 2/3s

17. 

Pat out again, and fold bottom 1/3 up onto the middle 1/3.

18. 

Fold top 1/3 onto the other 2/3s

19. 

Pat out the dough again, and repeat the folding in each direction.

20. 

Flour the dough

21. 

Put back into plastic bin and cover. Allow to rest 20 minutes.

22. 

After rest, flour top again, and turn out onto work surface again.

23. 

Pat it out again.

24. 

Fold again

25. 

But you need only one set of folds this time.

26. 

Rest 20 minutes and repeat the last set of folding instructions. Rest another 20 minutes and repeat folding one more time. Place dough in bin, and allow dough to rest 2.5 hours this time. Picture is the dough after last rest.

27. 

Turn the dough out onto work surface and portion. I like 1.5# loaves, which results in 4 loaves.

28. 

Pre-shape by patting out each portion and folding. Allow to rest 10 - 20 minutes.

29. 

Pat out each portion.

30. 

Fold bottom third up over middle and push edges into dough.

31. 

Stretch and pull top 1/3 over bottom 2/3 and pinch to seal.

32. 

Pinch all the way around.

33. 

Roll the loaf out.

34. 

Place loaf on canvas.

35. 

Bunch canvas between rows of dough.

36. 

Add all loaves to canvas. Allow to rise on canvas for about an hour.

37. 

Dough should be ready in about an hour.

38. 

Place loaves on an oven peel.

39. 

Score the loaves. If you want, you can brush with water and add some seeds at this time. Bake in a 350 degree pre-heated oven for about 30 minutes. Use steam for the first 10 minutes. (note this is lower temp due to sugar in the loaf. This also assumes a convection oven. If non-convection, raise temp to about 390.

40. 

After 10 minutes, turn the steam off (if available) and turn the loaves.

41. 

Enjoy after the loaves cool.

0 comments: (You must be logged in to leave a comment.)

Related Recipes: