Vienna Bread

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

Straight dough method

10 minutes at second speed

Fermentation

About 1 hour at 80°F(27°C)

Makeup

See