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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 31 August 2010 at 05:12 |
Last week Kiwi was looking for a recipe for a fairly dense loaf of bread, but bread machine type. I have never made this in a bread machine, and it takes two days to make, but is well worth it. This is from Peter Reinhart's book "The Bread Baker's Apprentice". Vienna Bread With all the emphasis on French and Italian rustic breads these days, it is easy to overlook the fact that the real center of the bread and pastry universe for hundreds of years was Vienna. Most of the great French breads that we love today, including baguettes, croissants and puff pastry, came to France a couple hubndred years ago via the Austro-Hungarian empire, where they found a hungry audience willing to support these Austrian (which included Polish) bakers. Nowadays, the main distinction in American (and even European) bakeries between French, Italian and Vienna breads, is the presence of a few enrichments in the latter. A little added sugar and malt causes the crust to brown faster, and a small amount of butter or shortening tenderizes the dough by coating and "shortening" the gluten strands. The shape , as with all culturally based bread, is determined by the baker based on function, but we usually think of Vienna bread as typically 12 inches long and weighying one pound. It is often scored down the middle to make a nice "ear", but does not have quite as hard a crust nor open a crumb as a French bread. This dough makes exceptional pistolets (torpedo rolls) and it can be baked in loaf pans for sandwich loaves. Pâte Fermentée Makes 16 to 17 ounces ( enough for one batch of french bread)
Makes two 1- pound loaves or 9-12 pistolets
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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omgosh that looks good indeed!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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It is Ron....well worth all the effort. Peter Reinhart is revered as the godfather of bread and pizza making, and the overnight wait for the pâte fermentée is well worth it. I've made this bread twice and it was phenomenal both times. You may want to read up on hearth baking (the water in the oven) and shaping the loaves before you attempt it, but try to imagine your first pot roast of the fall season with this bread to sop up the gravy! mmmmmmmmmmmmmmmmmm!
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Go ahead...play with your food!
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