These are recipes from Le Cordon Bleu when I was training in the school. We made it for the restaurant classes. They get good reviews from our customers. I normally shape them like baguette.
The picture was taken of my loaves during the restaurant class.
White Vienna loaves
Ingredients
- 750 g Strong Bakers Flour
- 15 g Salt
- 7.5 g Sugar `
- 4 g Bread Improver
- 450 ml Water
- 22.5 g Fresh yeast or 11.25 Active Yeast
- 15 g oil
Instructions
- Place all dry ingredients in mixing bowl.
- Add oil and water, mix for 30 seconds (speed 2), then add yeast.
- Mix on speed 2 for 4 minutes, then speed 3 for 4 minutes.
- Check gluten window (window pane test)
- Divide into 2 and bulk prove for 60 minutes.
- Knock back and shape.
- Cover and prove for 50-60 minutes.
- Slash/score and then bake at 230C with steam injection.
- Cool and slice.
