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Monday, 15 May 2017

Sourdough Vienna Bread 酸种维也纳面包


Vienna Bread is a soft crust sourdough bread which can be eaten as a sandwich or used to soak up your favourite curry gravy. The slight tangy taste goes well with rich bread spread or curry gravy. I prepared a small cup of condensed milk butter spread specially for this bread :)

Portions: 4 x 15cm breads
Raw dough weight: 467g

Sourdough Starter

60g active natural yeast (100% hydration)
35g unbleached bread flour
35g water

Directions
1. Combine all the three ingredients in a glass bowl.

2. Seal with a cling wrap and let the sourdough starter proof at room temperature (about 29°C) for about 3 hours.

3. 3 hours later, the sourdough has doubled in volume.


Dough Ingredients

80g cold water
60g cold milk
15g raw sugar
2g fine salt
15g olive oil
215g bread flour
30g superfine wholegrain flour
20g milk powder
Sourdough starter (above)

Directions
1. Pour all the ingredients into the bread pan of a bread maker following the sequence listed in the ingredient list.



2. Return the bread pan to the bread maker, close the lid, select "C-11 Ferment Dough" function, and start the process.
The "Ferment Dough" function include mixing, kneading and 1st proofing.

Although the​ full "Ferment Dough" function will take about 1 hour 30 minutes to complete, the process will be manually terminated after 45 minutes.


3. When the countdown timer reads "0:45", the kneading blade will rotated for about 5 times to flip the dough.



Give the "Stop" button a long press to terminte the program.


4. Take out the dough and keep in a plastic bag pre-coated with a thin film of vegetable oil. Squeeze out the excess air, tie a loose knot at the end, and leave the dough in room temperature for about 1 hour.

After 1 hour, wrap the dough with a 2nd plastic bag and tie a loose knot too.

Store in a covered mixing bowl, and keep in the fridge for overnight proofing. My dough took about 16 hours to undergo cold fermentation.



5. In the next morning, take out the cold dough from the fridge, remove the 2nd plastic bag, invert the dough with the 1st plastic bag, and let it thaw for about 1 hour.

1 hour later


6. Turn out the dough onto a floured work top.

Deflate the dough using your palm.

Divide the dough into 4 equal portions.
Pull down the side and tuck at the bottom. Shape the doughs into 4 balls.

Cover and let them rest for about 15 minutes.


7. Roll out the dough.

Flip over, and fold in the two wing towards the middle.


Fold the dough into half with the two long edges touching each other.

Pinch to seal the two ends.

Face the seam downward. Coat the dough with some flour.
 


8. Place the doughs onto a baking tray with good spacing in between them.

Spray some water.

And let the dough proof in a warm oven for about 60 to 90 minutes, or till the doughs double in size.
I turn on the oven temperature to 50°C for about 1 minute to warm up the oven.


9. Remove the doughs from the oven, and preheat the oven to 180°C for about 10 minutes.

Cut three slits over the surface using a knife.

Spray the doughs with lots of water.

Bake at middle rack of the oven for about 25 minutes at 180°C, or till the breads turn golden.




10. Let the bread cool down before slicing it.







Condensed Milk Butter Cream


Ingredients
100g salted butter, softened but not glossy
30g raw sugar 
30g condensed milk

Directions
1. Cream softened butter till pale.

2. Blend in the raw sugar. Need not dissolve all the sugar if you like some crunchiness in the spread.




3. Mix in the condensed milk and combine well.




4. Transfer to a clean container. Store any unconsumed spread in the fridge, and thaw it before using :)


Munching time ...



spread with condensed milk butter cream ...




And with curry chicken, yum yum ...


Recipe adapted from "Original Flavor 原味" by Carol Hu with great appreciation ^^
This is an important bread recipe book in my bread baking journey. With it, my bread baking skill was able to improve gradually and it exposed me to wide range of knowledge pertaining to bread baking, from simple commercial yeast bread to cultivating natural yeasts, and finally baking sourdough breads.



Worth to mention, this condensed milk butter cream-Vienna bread was the first recipe I tried from this book :)

P.S. This is a Valentine's gift 💖 I received from by hubby in 2013. He invested in the right gift, and he has all the fresh baked breads in return 😁




2 comments:

  1. Parabéns incrível!!!!!!
    nossa amo fazer pães fiquei fascinada!!!
    belos pães gostaria de receber novidades.
    ficarei muito grata.....

    ReplyDelete
    Replies
    1. Hi Lourdes, thank you for your nice comment 😘😘💕

      Delete

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