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.

Ingredients
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.

 

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