Vienna Bread

For large-quantity measurements.

Ingredients U.S. Metric %
Water 13 oz 370 g 59
Yeast, fresh 0.75 oz 22 g 3.5
Bread flour 1 lb 16 oz 625 g 100
Salt 0.5 oz 14 g 2.25
Sugar 0.6 oz 18 g 3
Malt syrup 0.25 oz 6 g 1
Oil 0.6 oz 18 g 3
Eggs 0.9 oz 25 g 4
Total weight: 2 lb 6 oz 1098 g 175%
Ingredients U.S. Metric
Water 3 lb 4 oz 1480 g
Yeast, fresh 3 oz 90 g
Bread flour 5 lb 8 oz 2500 g
Salt 2 oz 55 g
Sugar 2.5 oz 75 g
Malt syrup 1 oz 25 g
Oil 2.5 oz 75 g
Eggs 3.5 oz 100 g
Total weight: 9 lb 10 oz 4400 g

Method

Procedure

Mixing

Straight dough method

minutes at second speed

Fermentation

About 1 hour at 80°F (27°C)

Makeup

See Makeup.

Baking

425°F (218°C) for loaves; 450°F (230°C) for rolls. Steam for first 10 minutes.

,