Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)

Category: Yeast bread
Kitchen: austrian
Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)

Ingredients

Wheat flour 500-550g.
Sparkling mineral water, not salty 230g.
Fresh yeast 15g.
Softened butter 50g.
Sugar 30g.
Powdered milk 25g.
Salt 10g.
Egg 1 PC. (50g.)
For lubrication:
Yolk 1 PC.

Cooking method

  • Mix yeast with sugar. Leave on for 10 minutes.
  • Mix all ingredients and knead the dough on speed 1 (low) for 6 minutes and on speed 2 (high) for 6 minutes.
  • The dough will be soft, not sticky to hands, and will be completely gathered around the knives (hook). Due to the fact that everyone has different flours, look at the state of the dough yourself. It took me 550g.
  • Collect the dough in a ball and leave to pre-proof in a container, lightly oiled with vegetable oil, for about 60 minutes. Choose a large capacity, the dough increases 4 times !!! Due to the fact that I was kneading the dough late in the evening, I deviated from the original recipe, put the dough in a deep bowl, and covered it whole. package and left in the refrigerator overnight.
  • Knead the matched dough, divide into 2 parts. Roll each part into a ball. Cover with plastic wrap and leave for 10 minutes. Due to the fact that I had the dough out of the refrigerator, I left it on top for 30 minutes on a hot oven.
  • Next, make a loaf from each blank. No additional flour is required during molding.
  • Make cuts with a blade every 5mm, brush with yolk and leave under the foil for final proofing for 90-120 minutes. It took me 100 minutes.
  • Bake in an oven preheated to 240C - 15 minutes, then lower the temperature to 200C and another 15 minutes. Focus on your oven and crust color.
  • Cool the finished bars on a wire rack.
  • Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)
  • Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)
  • The bread turned out to be incredible !!! Air pulp !!
  • Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)
  • Springy!!!
  • Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)
  • Unfortunately, it was not possible to convey the creamy color of the crumb !!
  • Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)
  • In general, not bread - a dream! Recommend!!

Note

Thanks to the author of the recipe Boris 🔗

Sonya's mom
Oh, Omelochka, I still take orders for your Hungarian bread, but here it IS !!! arrived in time! My scratching has started, I would have already cooked.
Tell me, please, can’t you do the kneading process in HP using the “Dough” program (I have 2 hours and 20 minutes), and then put it in the refrigerator overnight and then everything is according to the recipe?
irusya

Collect the dough into a ball and leave to pre-proof in a container, lightly greased with vegetable oil, for about 60 minutes. Choose a large capacity, the dough increases 4 times !!! I put the dough in a deep bowl and covered it whole. package and left in the refrigerator overnight.
Excuse me, please, I did not quite understand: before putting it in the refrigerator for the night, do I need to distance?
Omela
MOM SONY, Thank you! the bread is really worth trying.

Quote: MAMA SONY

Tell me, please, can’t you do the kneading process in KhP on the “Dough” program (I have 2 hours and 20 minutes), and then put it in the refrigerator overnight and then everything is according to the recipe?
Of course, you can make the dough on the program. The only thing, I do not know what kind of structure the dough will have, because kneading in the combine at different speeds has sacral technological sense. I wrote about mechanical mixing HERE ... But, in any case, the bread will turn out. Try it and tell it later!

Quote: Irusya

Excuse me, please, I did not quite understand: before putting it in the refrigerator for the night, do I need to distance?
irusya , no need to argue. Put in the refrigerator immediately. But you can do without a refrigerator (I just did it late in the evening). Distance an hour (as in the original recipe) and further in the text.
irusya
Thanks, I will try, I will report!
elena_nice74
mistletoe, tell me, baked your bread, it turned out perfectly well, but if you inhale its smell deeply with your nose, then there are alcohol or yeast notes, but if you just eat and don't smell it (I don't know how to say it), then it's just awesome. I kneaded in HP and left it in the refrigerator overnight, maybe it was not necessary to mix sugar and yeast in advance, or the dough just stood
and so many thanks for the recipe, I will still bake and get unearthly pleasure from the result
Omela
elena_nice74 , we are kind of "you"

Quote: elena_nice74

but if you inhale its smell deeply with your nose, then there are alcoholic notes or yeast,
Could have stopped! Try or reduce the amount of yeast if you leave it overnight (I think you can do up to 10g), or do without a refrigerator, leave it to rise for 1 hour and further in the text. Good luck!
elena_nice74
what if, if I reduce the amount of yeast, I don’t get such a beautiful crumb and volume, I can replace yeast with dry yeast for a start (3 grams instead of 15 fresh), and give up the refrigerator, I’ll do it - I’ll sign off, but I’m sure it will be GREAT
Omela
Oh, I am not friends with dry ones at all !!! And in the original recipe, it's generally 20g. was .. But anyway, good luck!
elena_nice74
I sometimes replace, when I don't have time to buy a fresh batch of yeast, I somehow bought it with a margin, and they smelled so unpleasantly the next day after the expiration date, although I kept it in the cold that I threw it all away, and now I keep the dry ones in reserve
moby
Omela, tell me, please, why do you need such a long proofing? Does this have any effect on the final result? Will the dough last? Simply, it usually takes me 40-60 minutes for the second proofing, depending on the volume of the dough.
And one more question Do not grease with yolk before baking, but before the second proofing, right?
Omela
Quote: moby

and what is such a long proofing for?

moby , the final proofing is not that long. These are not buns, for which 30-40 minutes is enough. I was guided by the words of the author of the recipe, and I had the dough out of the refrigerator, so it turned out such a time. But of course you should be guided by your workpiece. It should increase in size, like the dough, by 2-3 times.

Quote: moby

Grease with yolk not before baking, but before the second proofing, right?
Yes, this is the recipe.
moby
Yes, I missed that you put the dough in the refrigerator Now everything is clear. Bread is baked. I really like the upper frequent incision. Like baking))
Thank you!
Omela
moby , glad you liked it! Do not share a photo ???
moby
Of course, I got two bars, half of one has already been swept away)) It's a pity, my baking sheet is not big, like the oven. When baking, they increased so much that they were fused with barrels.
And the roof suffered a little: when he smeared it with yolk and sent it for proofing, he covered it with a damp towel. And when he began to shoot, the dough stuck to him And stretched and torn a little.
https://Mcooker-enn.tomathouse.com/r-image/s41.r.1/i094/1108/8c/a37b3429c0b5.jpg

[URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s40./i089/1108/c0/cc356c19f188.jpg.html]Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)
Omela
moby , great bread turned out !! Fatty chubby such. I also have a mini-oven and the bars have grown together from one edge too. But, as they say, it did not affect the taste !!!
moby
Thank you! True, my crumb is not as fluffy as yours, Omela. I am sinning on new flour, which I began to use (high-quality wheat for general use, in Ashan it is the cheapest). With her, I generally have a denser bread, even with panifarin
Omela
Quote: moby

wheat high-quality general purpose, in Auchan - the cheapest).
In Ashan, we have the cheapest flour under the Ashanov brand (white bag with a strip) not in / s. I never bake on it entirely - I add in part.
moby
I have not met this one) In general, there is still another flour at home, I will definitely try to repeat bread on it. On "Ashanovskaya" taste is not the same.
Outwardly, the bread was pleased with the frequent shallow cuts, which look very appetizing on the fried crust. Reminds me of a puff with jam, where there are also cuts on top)) well, this one, my comparisons
irusya
And I bake everything on "Ashan" flour and it seems to me that it turns out well. : - \ We must try to change, maybe the result will really be completely different!
kolenko
Yesterday I baked.
Here it was impatient to try a new form of Teskomovsky.Well, everything is according to plan - kneading, lifting ...
And so, clever people write that to bite the dough, but no - I know it myself!
I tore off a piece of 200g from the dough - weaved a pigtail (training before the Lithuanian Hala).
She formed a bar from the rest, and put it in a new form.
Well, what can I say, almost "Mishkina's porridge" was. The result shows.
Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)
"Light bulb"
Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)
"Squeeze"
Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)
The sting is not very strong - it was a pity for the lukewarm

Taste is above all praise! Such, I would say, creamy (butter and milk).
The scent! ... The crust is crunchy!
I will definitely bake!
Omela
Lena, what's the beautiful!!! WELL DONE!!!! And the old woman was pleased with the light bulb !!!
Kras-Vlas
Ksyusha! What a miracle this bread! And the taste is extraordinary, and the crumb is the most delicate, and the crust is crunchy! And it looks pleasant (so modestly).

Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)

Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)

Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)

I did it, having previously dispersed everyone to their beds, at night, in peace and quiet. It's good that I divided the dough into two bars, who knew that they would grow like that! It's good that I baked two loaves - while I woke up one had already eaten.
Thank you very much for such a wonderful bread
Omela
Olya, what's the beautiful!!! Good girl !!
Kras-Vlas
Thank you, Ksyusha! I am very pleased, I myself did not expect such a result - but I strove for it
Wild cat
Now I kneaded the dough for this wonderful bar.
And now I sit and think: I put the dough for proofing in a cartoon (5 liters), it is written that Pts grows a lot.
Will this multi bowl be enough for me? Or will you have to run after him?
SanechkaA
gorgeous bars, Ksenia, are they probably not very sweet?
Wild cat
Quote: SanechkaA

are they probably not very sweet?

Having tasted raw dough during kneading, I would even say that they are not sweet at all, but salty.
Let's try the finished result soon!
SanechkaA
margo088 how interesting and seemingly rich
Omela
Quote: SanechkaA

gorgeous bars, Ksenia, are they probably not very sweet?
No, not sweet.

Quote: margo088

Let's try the finished result soon!
We are waiting!
Wild cat
Quote: Omela

We are waiting!

Well, here we are.
Bars mmm ... no words!
Why my husband doesn’t like it all, but we cracked a whole loaf with him yesterday!
Lush, soft, delicious, beautiful! Oooh ...

Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)

Mistletochka, thank you, dear, for being there and making such beauty and deliciousness!
(P.S. nothing, what am I to you ?!)
Omela
Margot, beautyaaa !! Glad you liked it!

Quote: margo088

(P.S. nothing, what am I to you ?!)
similar !!
Wild cat
Omela After leaving home for 4 days, we had a piece of a bar. We arrived, thought it was stale or moldy.
But no! It was not so! The handsome man lies just as soft. We were shocked.
That's what homemade means.
Shop the next day there is no desire. And here is beauty!
Omela
Sunsetik
I never thought that the dough on mineral water would be so tasty) Sorry, for the frying, but my oven lives its own life (Very tasty bars and they also grow very much too) Vienna Wheat Bread (Le pain viennois from Jean-Yves Guinard) (oven)
Omela
Sunsetikwhat shiny bars !!! Glad you liked!
ElenaNar
I baked it in the form of round bread on the hearth, it turned out great, but I took simple water.
Omela
ElenaNar, glad you liked!

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