How To Make Pain Viennois | Vienna Bread Recipe

To begin making Pain Viennois | Vienna Bread formula, in a dish, combine moisture, granulated sugar, leavening agent and dairy liquid ground mix in a big mixing dish.

Allow it to stand for 10 moments until bubbly and frothy.toss in the flours, table salt and dairy spread to the leavening agent mixture and work the pastry mix them to a pastry mix.Later transfer it over a work surface and continue kneading until velvety and pliable for about 10 moments. Do not use any extra baking flour while kneading or shaping.Place the pastry mix in a greased dish and seal the container with a plastic wrap. Set aside in a mildly hot place until almost tripled in volume.Transfer the proofed pastry mix on to a flat working surface and work the pastry mix the pastry mix for a minute or two to release the trapped air. Divide the pastry mix into 9 equal pieces and shape them into tight round balls. Place them on a baking sheet and rest them for about 15 moments.Flatten each pastry mix ball to remove the air bubbles and shape them into tight 8 inch logs. Place 4 to 5 logs over each baking tray lined with parchment paper.Brush their tops with dairy liquid or beaten egg.

Carefully score each log horizontally 12 to 15 times with a sharp blade or razor. Allow them proof for about an hour until doubled.oven-cook them in a preheated oven at 450 degree fahrenheit for about 15 moments rotating the trays half way through to ensure equal baking.Remove the baked buns and cool them on a wire rack to room temperature. Vienna bread stays good for upto 2 days at room temperature and can be freezed for upto 3 weeks.dish up Pain Viennois | Vienna Bread formula after grilling it with Braised Pork Belly formula or along with Beetroot Gazpacho broth formula for a light dinner.