Vienna Baguette

Vienna Baguette
This is one of my favourites! When I leant this for the first time, I knew I would be making this again and again. This has been such a successful recipe that I often gift this baguette and it is a pleasure to see the enjoyment the recipient displays when they take their first, second and third bites!
You may not be able to tell, but I love to keep loaf or two in the freezer.

250g      Warm Water
12g          Yeast
30g         Sugar
500g      Strong Plain Flour
25g         Milk Powder
10g         Salt
‘1              Egg
60g       Soft Butter

*Egg wash: 1 egg with 1 Tbs water mixture

1, Dissolve the yeast with warm water and sugar in a stand mixing bowl for 5-10 minutes or until frothy.

2, Add in the rest of ingredients and knead for 10 minutes (15 minutes by hand)   Divide the dough into 4 and cover with cling film or cloth and rest them for 10-15 minutes.

3, Roll each into about 30cm cylinder and plait it to, 2 – 3, 4 – 2, 1 – 3 and repeat
4, Prove it for 20-30 minutes until the dough has almost doubled in size. Apply egg wash and bake it at 180C for 40-45 minutes.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.