Vienna Bread

I've had this recipe for a long time and made it years ago. From the notes on my recipe card, I did not end up with a light and airy loaf like I should have. From my instructions, it is obvious that I made it following the techniques described in Betty Crocker's 1950s Picture Cookbook, which is excellent for making a bread such as white or whole wheat, but she doesn't get into the basics for creating a light and airy loaf of bread with a crispy crust such as French or Vienna bread.

Since that time there is a lot more information available about how to make good artisan style breads that have a crisp crust and a light and airy crumb. See How to Get a Good Crust on Rustic Breads and Stretch & Fold Technique (for developing gluten and keeping air in the dough). I've also learned that wetter doughs will have a crisper crust and larger air holes. I think I used to add too much flour thinking that the dough should not be sticky after adding it. Kneading helps to develop gluten making the dough less sticky.

1 cake yeast
1/4 c. warm water
1 Tbsp. sugar

1 c. milk, scalded
1 c. water
1 Tbsp. salt
8 c. flour (1/2 bread flour)

Mix the yeast into the warm water and add the sugar. Allow the yeast to soften and start to foam.

Add the milk, water, salt and flour, adding just enough flour until you have a soft elastic dough. It is important that the dough have high hydration (high water content.

Knead well and let rise twice. Use the Windowpane Test to see if the dough, when first mixing it, has been kneaded enough to develop the gluten. After the subsequent rises, use the Stretch & Fold Technique to ready the dough for the next rise. Use a minimal amout of flour, if any at all, when kneading or stretching and folding; keep the dough very sticky and maintain the bubbles through gentle handling when shaping.

Shape into long thin loaves. Let rise on greased sheets. Once proofed, make slashes 3" apart and 1/2" deep. Brush with egg white beaten with a little water.

Bake at 425° F. for 10 minutes, then at 375° F. for 50 minutes more.

After brushing with the egg white, you can sprinkle with coarse salt or poppy or sesame seeds if desired.

Makes 2 loaves.