And what's more fun than baking bread?
If you want to bake along with the Babes this month, just whip up the Vienna bread - in whatever fashion fancies your tickle, post by August 29th and send in your details to Astrid. Check out her post for more details.
In the 19th century, for the first time, bread was made only from beer yeast and new dough (no old dough). The first noted or applauded example of this was the sweet-fermented Imperial "Kaiser-Semmel" roll of the Vienna bakery at the Paris Exposition of 1867. These sweet-fermented rolls lacked the acid sourness typical of lactobacillus, and were said to be popular and in high demand.
In 1867 the Paris Exposition was said to recognize the Vienna Bakery as, "First in the world."
In Vienna leaven is never used for making the rolls and small goods for which that city is famous. Viennese bakers use either brewers' yeast or a ferment, prepared by themselves, of which the basis is an infusion of hops.
Citation: Hugh Chisholm, ed (1910). The Encyclopædia Britannica: a dictionary of arts, sciences ..., Volume 4. Retrieved 2010 Aug 20.
The Vienna bread-production process innovations are often popularly credited for baking with steam leading to different crust characteristics, however Horsford, in his 1875 Report on Vienna Bread, wrote:
The Austrian bakery in the Paris Exposition in 1867, for the production of loaf-bread, was provided with the steam-arrangement; but the oven of the Vienna bakery, on exhibition at the Vienna Exposition for the production of rolls, was a dry oven.
Citation: Eben Norton Horsford (1875). Report on Vienna bread. Washington: Government Printing Office. p. 94. Retrieved 2010 Aug 22.
makes 16-17 ounces
1 1/8 cups (5 ounces) unbleached all-purpose flour
1 1/8 cups (5 ounces) unbleached bread flour
3/4 teaspoon (.19 ounces) salt
1/2 teaspoon (.055 ounces) instant yeast
3/4 cup (+ 2 tablespoons) (6-7 ounces) water, room temperature
Stir together salt, yeast and flours. Add 3/4 water mix on low speed with paddle attachment until everything comes together. The dough should be neither too sticky nor too stiff. When touched with finger it should stick to finger but be easily released (better stay on the stickier side than to be too stiff!)
Transfer dough on counter sprinkled with some flour. Knead until dough is soft and pliable (tacky, not sticky!) Knead for 4-6 minutes.
Oil your bowl and transfer dough to the bowl coating it with oil all around! Cover with plastic foil and let ferment until 1 1/2 swelled in size (about 1 hour).
Degas dough trough kneading lightly an d return to bowl again to go to sleep in the fridge over night.
I like to use an airtight plastic bag. You can store it up to 3 days in you fridge now.
Peter Reinhart says:
"You can also use this on the same day you make it, if you ferment it at room temperature for 2 hours instead of refrigerating it. Flavor enhances through the night in the refrigerator though,... "
makes two 1 pound loaves or 9-12 pistoles
2 1/3 cups (13 ounces) pate fermentee
2 2/3 cups (12 ounces) unbleached bread flour
1 tablespoon (.5 ounces) granulated sugar
1 teaspoon (.25 ounces) diastatic barley malt powder
or 1 tablespoon (.75) barley malt syrup
1 teaspoon (.25 ounces) salt
1 teaspoon (.11 ounces) instant yeast
1 large (1.65 ounces) egg, slightly beaten
1 tablespoon (.5 ounces) unsalted butter or shortening ant room temp, melted
3/4 cup plus 1 tablespoons (6-7 ounces) water, lukewarm
semolina flour or cornmeal for dusting
1 hour before starting to make the bread: remove pate fermentee from fridge. Cut into 10 pieces. Cover with a towel or plastic wrap.
Let's start: flour, sugar, malt powder, slat and yeast go into the mixing bowl. Add pate fermentee pieces, egg, butter and 3/4 cups of water. Stir together until you have a nice ball. If your dough is rather firm or stiff, use a little more water, we want the dough to be soft at this stage.
Knead to knead: Knead for about 10 minutes on floured counter or on your machine with dough hook on medium speed for 6 minutes. Add flour if needed to achieve a firm but elastic dough (tacky not sticky).
Peter Reinhard says: "the dough should pass the windowpane test" - honestly I've never done this and it worked for me without this test... dough temp should range between 77° and 81°F.
Rest baby, rest: Transfer dough to lightly oiled bowl. Cover with plastic wrap. Ferment at room temp for two hours or until doubled in size.
Punch it: When doubled in size, punch it down and return to bowl until dough doubles again.
Shape it, baby: Remove dough from bowl to counter and divide into 2 equal pieces for loaves. Or into 3 to 4 ounce pieces for pistolets (French split rolls). Shape larger pieces into boules (balls) and smaller ones into rolls. Mist the dough lightly with oil and cover loosely with plastic.
Rise, rise, rise: Leave to proof at room temp 60-90 minutes or until they have risen to approx. 1 3/4 of their original size.
Let's bake: Preheat your oven to 450°F and place an empty steam pan in your oven.
Just before baking mist the loaves or rolls with water and dust lightly with flour. Score loves and rolls down the center.
Steam it: Slide loaves or rolls onto baking stone or baking tray. pour 1 cup water into your steam pan quickly close oven door. After 30 seconds open oven door and spray oven walls with water, close again. Repeat twice in 30 sec intervals. After final spray lower heat to 400°F for 10 minutes. Rotate breads 180° for even baking. Continue baking until breads are golden brown.
Cool it: Remove breads or rolls form oven and let cool on cooling rack for at least 45 minutes before slicing or serving (if you can!)
|This bread has been YeastSpotted!|
Peter Reinhart says:
Dutch crunch is one of many names given to bread made with a special mottled topping. It doesn't refer to any particular formula, as the crunch topping can be spread on pretty any type of bread.
Here is how:
Whisk together, 1 tablespoon bread flour, 3/4 cups rice flour, 3/4 teaspoon instant yeast, 2 teaspoons granulated sugar, 1/4 teaspoon salt, 2 teaspoons vegetable oil and 6-8 tablespoons water to make a paste.
If it seems too thin to spread without running off the top of the dough add more rice flour. It should be thick enough to spreed with a brush, but not so thick that it sits like a lump of mud. This makes enough for 2-4 loaves.
You can also easily make "Kaiser rolls" with this dough which is THE common roll here in Austria (especially Vienna).
The Kaiser roll, also called a Vienna roll or a hard roll (original name: Semmel or Kaisersemmel; if made by hand also: Handsemmel), is a kind of bread roll, supposedly invented in Vienna, and thought to have been named to honor Emperor Franz Joseph. It is a typically crusty round roll made from flour, barm, malt, water and salt, with the top side usually divided in a rotationally symmetric pattern of five segments, separated by curved superficial cuts radiating from the centre outwards. Kaiser rolls are often produced by machine, as well as by hand.
*I used a stamp for mine, but you can click here to see how to shape them step by step if you don't have a kaiser stamp.
The Bread Baking Babes
- Bake My Day - Karen
- blog from OUR kitchen - Elizabeth
- Feeding my enthusiasms - Pat
- Grain Doe - Gorel
- I Like To Cook - Sara
- Living in the Kitchen with Puppies - Natashya
- Lucullian Delights - Ilva
- My Kitchen In Half Cups - Tanna
- Notitie Van Lien - Lien
- Paulchens Foodblog - Astrid
- The Sour Dough - Breadchick Mary
- Thyme For Cooking - Katie
- Wild Yeast - Susan