White Vienna Loaf
A community recipe by chocolate nemesisNot tested or verified by Nigella.com
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Stir the yeast and water together in a warmed bowl. Tip in 100g of the flour and stir until you have a sticky batter. Cover with a plate and leave for at least 2 hours or overnight. Pour the cold water into the yeast batter and mix it to roughly combine. Measure the remaining flour and salt into a large warm bowl and tip in the yeast batter. Stir so you have a soft and sticky dough, cover and leave for 15 mins to allow the flour to absorb the mixture. Rub 1 tsp of oil on the work surface and form it into a circle roughly twice the area of your hand. Pour 1 tsp of the oil on the top of the dough and rub it over and down the sides so you can scoop out the dough without it sticking. Put the dough on the oiled surface and knead for 15 seconds. Place back in the bowl, cover and leave for 45 mins, kneading it briefly twice more in that time. Lightly flour the work surface and place the dough seam-side up on it. Pat it out into an oval about 20cm. Roll it up very tightly and then roll into a long sausage shape, pressing the ends into points. Place the dough seam-side down on a baking sheet. Cover with a clean tea towel and leave for another 45 mins or until doubled in size. Pre-heat the oven to 220C and place a small ovenproof dish of water at the bottom to create a steamy environment. Dust the top of the bread with flour and with a serrated knife slash along one side. Bake for 20 minutes then reduce the heat to 200C, and bake for a further 15-20 minutes till golden brown. Cool on a wire rack.
Stir the yeast and water together in a warmed bowl. Tip in 100g of the flour and stir until you have a sticky batter. Cover with a plate and leave for at least 2 hours or overnight. Pour the cold water into the yeast batter and mix it to roughly combine. Measure the remaining flour and salt into a large warm bowl and tip in the yeast batter. Stir so you have a soft and sticky dough, cover and leave for 15 mins to allow the flour to absorb the mixture. Rub 1 tsp of oil on the work surface and form it into a circle roughly twice the area of your hand. Pour 1 tsp of the oil on the top of the dough and rub it over and down the sides so you can scoop out the dough without it sticking. Put the dough on the oiled surface and knead for 15 seconds. Place back in the bowl, cover and leave for 45 mins, kneading it briefly twice more in that time. Lightly flour the work surface and place the dough seam-side up on it. Pat it out into an oval about 20cm. Roll it up very tightly and then roll into a long sausage shape, pressing the ends into points. Place the dough seam-side down on a baking sheet. Cover with a clean tea towel and leave for another 45 mins or until doubled in size. Pre-heat the oven to 220C and place a small ovenproof dish of water at the bottom to create a steamy environment. Dust the top of the bread with flour and with a serrated knife slash along one side. Bake for 20 minutes then reduce the heat to 200C, and bake for a further 15-20 minutes till golden brown. Cool on a wire rack.
Introduction
Makes 1 small - 450g loaf. White Vienna Loaf is very much like French bread. Taken from - Waitrose Illustrated Magazine.
Makes 1 small - 450g loaf. White Vienna Loaf is very much like French bread. Taken from - Waitrose Illustrated Magazine.
Ingredients
Serves: 6
Metric
Cups
- 1 teaspoon yeast (easy-blend)
- 100 millilitres water (warm)
- 300 grams strong white bread flour
- 100 millilitres barley
- water (cold)
- 1 teaspoon sea salt (fine)
- oil (for kneading)
- 1 teaspoon yeast (easy-blend)
- 3½ fluid ounces water (warm)
- 11 ounces strong white bread flour
- 3½ fluid ounces barley
- water (cold)
- 1 teaspoon sea salt (fine)
- oil (for kneading)
Method
White Vienna Loaf is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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