French bread is typically longer and narrower than Vienna bread, with a more delicate crust. The difference between French bread and Vienna bread is largely a matter of style. Vienna Bread: Understanding The Key Differences When It Comes To French Bread Versus Vienna Bread, Which One Do You Believe Is Better?įrench Bread Vs.French Bread Versus Vienna Bread: Assessing The Strengths And Weaknesses.Understanding The Use Cases For French Bread And Vienna Bread.My favourite way to eat chocolate chip cookies is straight from the freezer. Sharing what I’ve made with friends and family is just about the most generous thing I can ever imagine doing. Several spin classes each week, judicious amounts of salt and baking help me to stay serene. You can also find me on Instagram at tend to get cranky if I go for more than a few days without baking. My name is Cindy and I’m a food writer and former professional cook, living, baking and creating memories for those I love in Ottawa, Canada. Although I generally like my bread with a bit of chew, the salty/sweet crunchy topping and the fluffy tender inside were addictive. One bite through the brittle crackling topping yielded a soft pillowy interior. The mottling was much more subtle on the ones where the dutch crunch was brushed on just before baking (top of photo). The buns which were brushed before proofing (at the bottom of the photo) had a much more pronounced mottled appearance. The buns proofed for about an hour and then into the oven, with a steam pan underneath to help enhance the crunchy topping. The paste reminded me of a papier mache art project. I decided to brush half the rolls before proofing and the other half just before baking so I could compare. If you brush them before proofing you get a more dramatic mottling effect. This is so much fun to do!Īt this point, the dutch crunch can be mixed up and brushed onto the rolls, or you can wait about 90 minutes until the rolls have proofed and are almost doubled in size and brush just before going into the oven. It rests for about 2 hours, until doubled in size and then is divided into 12 equal sized pieces.Įach lump of dough is formed into a little round ball. On day 2 the dough is mixed up until satiny smooth and supple. Peter Reinhart promises that this pre-ferment adds so much character to the finished bread. This is a starter, made with flour, water, salt and yeast. The day before making the dough a pate fermente is prepared. Not a very appetizing comparison, I realize, but kind of cool to look at. It reminds me of my dry scaly dragon skin in the winter. Ever since I read fellow BBA Challenger Phyl’s postof his Vienna bread, I have been dying to try this topping. You brush it on the dough before baking and the paste dries and cracks during baking, giving the surface of the bread a mottled appearance and a crunchy texture. I also decided to treat the buns to a little Dutch Crunch topping. Made popular in Eastern Europe by Dutch bakers, this topping is a paste made of rice flour, bread flour, instant yeast, sugar, salt, vegetable oil and water. I decided to make little pistoles (hoagie shaped buns) with my dough. A little sugar and malt powder are added to help brown the bread and some butter and an egg to help tenderize the loaf. What makes Vienna bread different from French or Italian breads is the enrichment of the dough. So this week, in the Bread Baker’s Apprentice Challenge, we pay tribute to Vienna Bread. The French have taken this method and developed, arguably, some of the best breads in the world, but it is the Austrians, specifically, Vienna bakers that we have to thank for this idea. It was there that the technique of adding steam to the ovens was developed. These days French and Italian breads hog all the glory, but in fact, these wonderful artisan breads came to France and Italy courtesy of the Austrian-Hungarian empire. I was surprised to learn that Austria was the center of the bread universe hundreds of years ago.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |