Light Wheat Vienna Style Bread Food

LIGHT WHEAT, VIENNA STYLE BREAD

Steps:

• The night before baking, make sponge by combining all ingredients in a large bowl.
• Mix thoroughly and cover with plastic wrap and a cloth.
• Let sit at room temperature overnight or up to 12 hours.
• The next day, add the dough ingredients to the sponge and mix well.
• Knead by hand or mixer with dough hook until all ingredients are incorporated and for about 5 minutes more.
• Cover dough and let sit for 15 to 20 minutes.
• Knead for 5 to 7 minutes or until smooth.
• Move dough to an oiled bowl, cover and let rise until doubled in volume. A straight sided clean container is best for this or a large graduated measuring cup. This is best at room temperature but can take 1 1/2 hours or more but can be accomplished at 90F in an oven or microwave using hot water as the heat source in about 45 minutes.
• When doubled, stretch and dimple dough to form a rectangle and roll tightly back toward yourself, forming an oblong shape and place on baking paper or parchment to rise. I use an oblong brotform. Cover with plastic wrap sprayed with oil.
• Preheat oven, stone or baking sheet, and an empty pan to hold water to 375°F.
• When doubled in volume, score diagonally with sharp knife or razor blade and place in the oven.
• Pour 1 cup of hot water into the empty pan to generate steam.
• Cook for 35 minutes or until 180 to 210 F internal temperature.
• Note: This is easily made in your bread machine, including the sponge. Just mix the sponge on dough cycle and unplug machine and close lid. The next day, either cook on basic cycle or use dough cycle and hand form and bake loaf in the oven.

VIENNA BREAD

Steps:

• dissolve yeast in water and stif in 1 T of sugar and 1 3/4 to 2 cups flour, enough to make a soft spongy dough.
• cover the bowl with a towel and put sponge aside in a warm place to rise about 45 minutes till puffed and soft.
• add the milk, remaining sugar, salt and melted butter and stir the sponge down well.
• work in as much of the remaining dough as is needed to make a stiff dough.
• turn the dough out on a heavily floured board, sprinkle with a little more flour and knead for 10 to 15 minutes, till it is smooth and elastic.
• form the dough into a ball and put in a large buttered bowl, turning once to coat with butter on all sides.
• cover the bowl with a towel and let rise for 45 minutes to an hour - till doubled (less time if using rapid rise yeast).
• punch down dough and form into 2 oblong loaves or large braids.
• put the loaves on buttered baking sheets, cover with a towel and let rise for 1/2 or till doubled.
• beat together egg yolk and milk and brush the loaves with the glaze.
• put them in preheated 425 degree oven and after five minutes turn down heat to 375 degrees.
• bake loaves for 20-35 minutes more, till golden brown.

ITALIAN WALNUT-RAISIN WHOLE-WHEAT BREAD (PANE ALLE NOCI E UVA)

Steps:

• In a small bowl, pour 1/2 cup of the warm water; Add yeast and sugar; stir to dissolve and let stand until foamy, about 10 minutes.
• In a large mixing bowl with a whisk or the work bowl of a heavy-duty electric mixer with the paddle attachment, combine the remaining 2 cups warm water, olive oil, honey, sale and 2 cups of the whole-wheat flour; Add the yeast mixture; Beat vigorously until smooth, about 1 minute.
• Add the remaining whole-wheat flour, 1/2 cup at a time; Add the unbleached flour, 1/4 cup at a time, until a soft dough that just clears the sides of the bowl is formed; Switch to a wooden spoon when necessary if making by hand.
• Turn the dough out onto a very lightly floured work surface; knead until soft and springy yet resilient to the touch, dusting with flour only 1 tablespoon at a time as needed to prevent sticking, about 6 minutes.
• If kneading by machine, use dough hook and knead 5 to 6 minutes, or until dough is smooth and springy.
• Do not add too much flour, or the loaf will be too dry and hard to work.
• Place the dough in a greased bowl, turning once to coat; cover with plastic wrap; let rise until doubled in bulk, 2 to 2 1/2 hours.
• Grease or parchment-line a baking sheet; Combine the whole-wheat flour and wheat bran and sprinkle on the baking sheet; Turn dough out onto lightly floured work surface without punching it down.
• Pat into large oval and sprinkle evenly with half the drained raisins and half the walnuts; Press the nuts and fruit into the dough and roll it up; Pat the dough down into an oval once again and sprinkle it evenly with the remaining nuts and raisins.
• Press the addition in and roll the dough up again.
• Divide the dough into 2 or 3 equal portions.
• Shape into 3 tight round loaves, or 2 baguettes about 14 inches long; Gently pull the surface taut from the bottom on both; Place the loaves on the pans; cover loosely with plastic wrap and let rise until doubled in bulk, 45 minutes to an hour.
• Twenty minutes before baking, preheat the over to 400F, with a baking stone, if desired.
• Slash the round or baguette loaves quickly with a serrated knife with two parallel lines and one intersecting line no more than 1/4 inch deep; Place the baking sheet directly on the stone or on an oven rack and bake until loaves are brown, crusty, and sound hollow when tapped with your finger, 35 to 40 minutes for the round loaves and 25 to 30 minutes for the baguettes.
• Transfer to a cooling rack; cool completely before slicing.

VIENNA BREAD

Steps:

• Remove the pâte fermentée from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
• Stir together the flour, sugar, malt powder (if using), salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the pâte fermentée pieces, egg, butter, malt syrup (if using), and 3/4 cup of the water. Stir together with a large metal spoon (or mix on low speed with the paddle attachment) until the ingredients form a ball. If not all the flour is absorbed, add the remaining 2 tablespoons water, or as much as is necessary to make the dough soft and supple, not firm and stiff.
• Sprinkle flour on the counter and transfer the dough to the counter. Knead for about 10 minutes (or mix on medium speed with the dough hook for 6 minutes), adding flour if needed to make a firm but supple dough, slightly tacky but not sticky. The dough should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for 2 hours. If the dough doubles in size before then, remove it from the bowl and knead for a few seconds to degas it (the "punch down") and then return it to the bowl to continue fermenting until 2 hours have elapsed or until the dough doubles in size again.
• Remove the dough from the bowl and divide it into 2 equal pieces for loaves, or into 9 to 12 smaller pieces (3 to 4 ounces each) for pistolets. Shape larger pieces into boules (page 72) or smaller pieces into rolls (page 82). Mist the dough lightly with spray oil, cover with a towel or plastic wrap, and let the dough rest for 20 minutes.
• Shape the larger pieces into bâtards (page 73) or the smaller pieces into pistolets (page 80). Line a sheet pan with baking parchment, dust with semolina flour or cornmeal, and transfer the dough to the pan. Mist the dough lightly with spray oil and cover the pan loosely with plastic.
• Proof at room temperature for 60 to 90 minutes, or until the loaves or rolls have risen to approximately 1 3/4 times their original size.
• Prepare the oven for hearth baking as described on pages 91-94, making sure to have an empty steam pan in place. Preheat the oven to 450°F. Just prior to baking, mist the loaves or rolls with water and dust lightly with bread flour by tapping some through a sieve or by flinging the flour across the surface of the dough. Score the loaves or rolls down the center as shown on page 90, or leave the rolls uncut.
• Slide the loaves directly onto the baking stone, parchment and all, or place the sheet pan with the loaves or rolls in the oven. Pour 1 cup hot water into the steam pan and close the oven door. After 30 seconds, open the door, spray the oven walls with water, and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 400°F and bake for 10 minutes. Rotate the breads 180 degrees, if necessary, for even baking and continue baking until they are a medium golden brown and register at least 200°F at the center. This should take anywhere from 5 additional minutes for rolls to 20 minutes for loaves.
• Remove the loaves or rolls from the oven and transfer them to a cooling rack. Cool for at least 45 minutes before slicing or serving.
• BREAD PROFILE
• Enriched, standard dough; indirect method; commercial yeast
• DAYS TO MAKE: 2
• Day 1: 1 1/4 hours pâte fermentée
• Day 2: 1 hour to de-chill pâte fermentée; 10 to 12 minutes mixing; 3 1/2 to 4 hours fermentation, shaping, and proofing; 20 to 35 minutes baking
• Commentary
• This version of Vienna dough is improved by the pre-ferment method that I've been touting throughout this book. You will rarely find another version made in quite this same way, as most Vienna bread formulas are made by the direct-dough method. But the use of more than 100 percent pre-ferment adds so much character to the bread that I'll never turn back. Vienna rolls made from this dough are a huge hit at Johnson & Wales, where students eagerly line up for sandwiches whenever we send these rolls to the dining hall.
• BAKER'S PERCENTAGE FORMULA
• Vienna Bread %
• Pâte fermentée: 108%
• Bread flour: 100%
• Sugar: 4.2%
• Malt powder: 2.1%
• Salt: 2.1%
• Instant yeast: .92%
• Egg: 13.8%
• Butter: 4.2%
• Water (approx.): 54.2%
• Total: 289.5%
• GRACE NOTE: Dutch Crunch or Mottled Bread
• Dutch crunch is one of many names given to bread made with a special mottled topping. It doesn't refer to any particular formula, as the crunch topping can be spread on pretty much any type of bread. But if you grew up with a certain brand of Dutch crunch, you may associate it with particular styles of bread, like a chewy white bread or a light wheat loaf. Dutch bakers were among the many northern European bread makers who popularized this style of garnishing loaves, and the method caught on quickly in certain regions of America when it was first introduced. I find that Austrian-style bread, with its slightly enriched but chewy texture, is particularly suited to this treatment, which is a slurry paste made with rice flour, sugar, yeast, oil, salt, and water. However, feel free to use it on any type of sandwich dough or enriched breads (but not on lean French bread dough, with its hard crust). The paste is brushed on the dough either right before the final proofing stage, or just before the bread goes into the oven. (If you brush it on before proofing, the separation and mottling is greater and more dramatic; brushing it on just before baking results in a more even coating.) The paste is fermented by the yeast, and it grows while the dough grows. But because the rice flour has very little gluten to hold it together, it spreads apart and then gelatinizes and caramelizes when the bread is baked. This leaves a mottled, slightly sweet, crunchy coating on the bread that kids find especially mesmerizing. You can use the topping on loaf-pan bread as well as on freestanding loaves.
• Rice flour is available at most natural foods markets. You can use either white or brown rice flour or even Cream of Rice cereal. Alternatives would be fine cornmeal, cornstarch, potato starch, semolina flour, or cake flour (it's low in gluten), but they each deliver a different flavor and texture. Rice flour or Cream of Rice cereal is the most commonly used because it is, well, perfect for the job.
• To make the topping, whisk together, 1 tablespoon bread flour, 3/4 cup rice flour, 3/4 teaspoon instant yeast, 2 teaspoons granulated sugar, 1/4 teaspoon salt, 2 teaspoons vegetable oil, and 6 to 8 tablespoons of water to make a paste. If it seems too thin to spread without running off the top of the dough, add more rice flour. It should be thick enough to spread with a brush, but not so thick that it sits like a lump of mud. This makes enough for 2 to 4 loaves.

ITALIAN VIENNA BREAD 2007

Steps:

• Biga or Sponge:.
• Make the sponge the day before 12 to 20 hours before.
• 1 tsp yeast sprinkled over the one cup warm water, let it become foamy and bubbly, that way you know the yeast is good and active. Add in the one cup flour, and stir well to combine, it will be soupy. Cover tightly with saran wrap and place on counter top overnight. I place in my microwave out of the way, and out of drafts. This biga will bubbly and come up to the top of your bowl but then will fall back down into the bowl after a while, so just make sure your bowl is a larger one to begin with.
• When baking time is ready the next day, or 20 hours later, I then proceed.
• First step one: sprinkle the 1 teaspoon yeast over 1/4 cup warm water and let stand until bubbly about five or ten minutes. This shows that yeast is fresh and active.
• In your large mixing machine bowl, place yesterdays biga which is bubbly and soupy looking again, and very elastic into the bowl with flat beater.
• Add 1/4 cup cold water with the beater going slowly just to mix .
• Add after the five or ten minutes of resting the new yeast mixture, and continue with the flat beater slowly combining well.
• Add the remainder 3/4 cup cold water and blend.
• Add the 1 cup all purpose or bread flour, and combine, still using just a slow speed.
• Change now to the dough hook and add the other 2 1/4 cups flour and table salt.
• With the dough hook still on low speed .
• You will have a sticky dough.
• The dough will be soft sticky but holding itself around the dough hook, while at the same time cleaning the sides and bottom of the bowl.
• If at that time its still puddles at the bottom of the bowl while kneading on number three or four speed, add in the tablespoons of flour, one at a time kneading all the while. I have added two to three tablespoons as listed in ingredients for this purpose. Remember just add until its cleaning the bottom and sides of bowl, this must be a wet and sticky dough, not firm and heavy. Weather is an important factor with flour.
• Sticky to touch the dough, but yet doesn't stick gobs of dough to your fingers.
• It will be sticky, elastic and soft.
• Knead a good ten minutes with your hook.
• Oil bottom and sides of a very large bowl.
• With wet fingers drop the dough into the bowl and turn dough over so all is oiled well.
• Cover with saran wrap and then a towel, and place out of the way of drafts.
• Rise until it is 2 1/2 to 3 times its size. It will look blistered and soft.
• Line a large jelly roll pan with parchment and lightly flour, set aside.
• Place some flour onto the bread board or counter top and with wet fingertips, scrape the dough from the sides and bottom of the bowl gently.
• Slightly stretch dough brushing the flour off the bottom and out of the way.
• You just want the flour there to keep it from sticking, you are not adding more flour into the risen dough.
• Place shaped stretched loaf onto the floured parchment, lightly flour top so that saran doesn't stick.
• Cover with the saran , again with a towel, and let rise for 1 1/2 hours to 2 hours, until doubled.
• It has risen sufficiently when you poke it with two fingers gently and it leaves the impression, it doesn't spring back. If it springs back then leave a little while longer to rise.
• Place in hot preheated oven 425 degrees, and bake 30 minutes, turn upside down and continue another 10 minutes, until golden brown, and hollow sounding when tapped.
• Remove to wire rack to cool completely.
• Do not cut and eat -- Let cool Completely this will give you a better flavoured bread.

JAMES BEARD'S BASIC HOME-STYLE BREAD

Steps:

• Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof.
• Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon.
• After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups.
• Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
• Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours.
• Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
• Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk.
• Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
• Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
• Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.

STUFFED VIENNA BREAD

Steps:

• Stuff sections of bread with Swiss cheese and chopped mushrooms.
• Place bread on heavy duty foil and put green onions, poppyseeds and seasoned salt on top.
• Melt butter,lemon juice and dry mustard and spoon over bread.
• Wrap in foil and bake at 350 degrees for 40 minutes.
• Fold back foil and pull off pieces with fingers.
• This may also be frozen ahead, defrosted and baked when needed.

CHATEAUBRIAND A LA MAISON

Steps:

• Grill the steak to your desired doneness.
• Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat.
• When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe.
• When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.
• Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil.
• Plate the steak and pour sauce over. Serve with French fried potatoes and peas.