Viennese Bread (Pain viennois) by Richard Bertine (in the oven)

Category: Yeast bread
Viennese Bread (Pain viennois) by Richard Bertine (in the oven)

Ingredients

whole milk 250 g
fresh yeast 15 g
Wheat flour 500 g
unsalted butter 60 g
granulated sugar 40 g
salt 10 g
large eggs 2 pcs.

Cooking method

  • Heat milk to body temperature. Mash the yeast with flour until fine crumbs form. After that, rub butter into flour with yeast in the same way, add salt and sugar, then eggs and milk. Knead the dough. You can also knead the dough in a bread maker.
  • Allow the dough to double, put on a table slightly dusty with flour. Knead the dough and divide into 5 baguettes or 15 rolls. I made 5, if I may call them that, baguettes. Allow to distance, brush with milk and make incisions at an angle of 45 degrees. Bake in the oven at 220 degrees until browning. The result is very soft and tender baguette buns. Help yourself! Bon Appetit!
  • Viennese Bread (Pain viennois) by Richard Bertine (in the oven)

Note

The recipe is taken from the book by Richard Bertinet "Your Bread".

poiuytrewq
tatulja12
I'm sorry, the search engine did not issue, please delete.
Ilona
Quote: tatulja12

I'm sorry, the search engine did not issue, please delete.
Let it be as an option, he is an oven, and that one is a baker! It seems very fluffy, yum-yum ...
tatulja12
Ilona, exactly, soft, fluffy!
One photo did not fit:
Viennese Bread (Pain viennois) by Richard Bertine (in the oven)
Ilona
Handsome men! There was not enough space for them on the baking sheet.
tatulja12
Yeah, I have a 42 liter mini-oven, the baking sheet is too small. Thank you, Ilona!
Crochet
Quote: poiuytrewq

Oh! And on the forum there is already a recipe ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169102.0
Oh,Zhen, we already have a great variety of recipes for this test on our forum,tutu buns from this test,and here it, the current in the form of donuts ...

Well, have tatulja12 in the form of an appetizing oven bread !!!

We don't seem to have such an option, so the recipe has the right to a place in the sun for life !!!

tatulja12 , Thank you very much for sharing your version of bread made from this wonderful and already loved by many dough !!!
tatulja12
Tiny, Thank you for your kind words! I make according to the original recipe, knead by hand according to its technology. I like.
Twist
tatulja12, very beautiful and delicious bread! And, undoubtedly, delicious!
Omela
Tanya, wonderful bars !!! Fuzzies !!!

shl. add "in the oven" in the name of the recipe.
Lyuba 1955
tatulja12, wonderful bakery bread, thanks! I missed the recipe in HP, it's good that you exposed
tatulja12
Twist, Omela, Lyuba 1955, completely embarrassed, thanks!
Mistletoe, added in the "oven".
poiuytrewq
Quote: Krosh

Oh,Zhen, we already have a great variety of recipes for this test on our forum,tutu buns from this test,and here it, the current in the form of donuts ...

Well, have tatulja12 in the form of an appetizing oven bread !!!

So I don't mind tatulja12 - well done and hard worker (manual kneading is still a process)! This is where we were spoiled with batching in HP and combines ...
tatulja12
Quote: poiuytrewq

So I don't mind tatulja12 - well done and hard worker (manual kneading is still a process)! This is where we were spoiled with batching in HP and combines ...
So I also sin with a bread maker, but as I learned to knead liquid dough according to Bertina, I only knead his recipes this way. I am interested in how the liquid dough turns into elastic, obedient in 10 minutes.
Crochet
Quote: poiuytrewq

So I don't mind
Zhen, that even in my thoughts did not arise that you are against ...

Quote: poiuytrewq

We were the ones who spoiled ourselves with mixing in HP and combines ...
Oh, and you baluvans ...
Recently, I also switched to manual kneading, well, or to kneading with a mixer ... At the latter (at the mixer), yesterday one dough mixer nozzle broke in half ... I lost a guy ...

poiuytrewq
Quote: Krosh

At the last one (at the mixer) yesterday one nozzle-dough mixer broke in half ... I lost the guy ...
Yes, even technology cannot cope with the heat and stress ...
simsim
I liked your recipe very much, I will try
Crochet
I also baked this Viennese bread today, tokma in the form of buns ...

Viennese Bread (Pain viennois) by Richard Bertine (in the oven)



Well, I just sooo highly recommend it to everyone who, for whatever reason, has not yet tried this bread ...

This dough is very popular among my eaters !!!

tatulja12, once again thank you very much for not being lazy and posting the recipe for this wonderful bread on our forum !!!
tatulja12
Tiny, Thanks for the kind words! And you, as always, have rolls and pictures at the highest level!
simsim
Quote: Krosh

I also baked this Viennese bread today, tokma in the form of buns ...

They look very nice, so I would eat
simsim
Why did what I wrote got into a quote
Has anyone tried to cook this recipe in a bread maker ??? Due to lack of time .....
Kusya
From this dough I made Cinnamon Rolls ... the guests said "Excellent!"
simsim
Quote: Kusya

From this dough I made Cinnamon Rolls ... the guests said "Excellent!"

And what is it? Maybe there is a photo? And the description would not be bad ...
Crochet
Quote: simsim

Has anyone tried to cook this recipe in a bread maker ???
Olenka, here you are Viennese bread by Richard Bertinet in a bread machine ...

Quote: Kusya

From this dough I made Cinnamon Rolls ...

Quote: simsim

And what is it?
I suspect that we are talking about buns "Cinnabon" ...
simsim
Quote: Krosh

Olenka, here you are Viennese bread by Richard Bertinet in a bread machine ...
I suspect that we are talking about buns "Cinnabon" ...

Krosh Innochka, thanks for the reference, I'll go read it
simsim
I put the bread in the KhP. Waiting
I will try to take a picture of what happened
simsim
Well here's my bread
The roof blew a little, but the smell is awesome
Viennese Bread (Pain viennois) by Richard Bertine (in the oven)

Baked on the "sweet bread" mode, I think this is an analogue of butter. I chose 900g weight, light crust. We will try tomorrow.
Crochet
Olenka, what a beauty it turned out !!!

simsim
Quote: Krosh

Olenka, what a beauty it turned out !!!

Thank you, Innochka. I think to reduce the recipe to bake 680 g. The big one takes a long time to eat, but I want something fresh.
Delicious bread, rather not even bread, but a large bun

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