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Here we are at BBA bread number 39 in the challenge and it's Vienna Bread. Developed in Vienna, Austria, Vienna bread is baked by using ovens that  are injected with steam as the bread bakes to add moisture to the crumb of the bread.  As the bread bakes with the moisture, the surrounding crust becomes lightly browned, slightly crisp, and flaky in texture while the crumb remains soft. Vienna bread is typically produced as an oblong loaf of bread, but is also available in other shapes. However, as a longer type of loaf, it is a bread that has been attributed with being the origination of French bread, as bakers in France attempted to adopt the steam method of producing their French baguettes. This bread was definitely not a french style, but an enriched loaf with a really beautiful glaze. I was enthusiastic about the addition of the dutch crumb topping and loved the way the loaves looked when finished. You can follow along on page 261 of the book: The Bread Baker's Apprentice or you can find an adapted recipe here.
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preferment on the left and finished dough on the right
This is another two day bread where the day before baking the bread, a preferment is used for flavor. This was an enriched dough as well, for it contained egg, butter, sugar, and barley malt or powder. (I had the malt, so I used it.) The finished dough came together fairly quickly and I was soon able to get it to windowpane, where it was then put into an oiled bowl to rise until it doubled in bulk.

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After the first rise, the dough was then divided into two and shaped into batards. In the meantime, I made the dutch crumb glaze and brushed it over the scored loaves. The loaves were then left to rise again until doubled in size. They were then baked in the oven with steam to create the wonderful crust that this bread is famous for.

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This technique resulted in a light and airy bread crumb that not only looked beautiful, but tasted wonderful as well. It reminded me a lot of a lower fat challah bread, and toasted up really nicely as a vehicle for Nutella. Yummmmm!

Yeaspotted.

 


Comments

03/12/2011 5:46am

Sandra
How nice to come home from my vacation in Punta Cana to find two new breads to read about.

I love the texture of the crust on this Vienna Bread and the crumb looks pretty exceptional as well.

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Sandra
03/18/2011 7:31am

Oriana, You should try this bread- it's actually very tasty and fun too.

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