配方类型:

FOOD PRODUCTS

配方说明:

Vienna Bread

配方组成:

Malt/3 oz
Patent Flour/7 lb
"Breadlac"/5 oz
Salt/4 oz
Water/8 lb
Sugar/4 oz
High-Gluten Flour/6 lb
Shortening/7 oz
Yeast/4 oz

配制方法:

The temperature of the dough should be 80'F; full rise 2 hours; fold over. Second rise 1 hour. Rest 30 minutes more and take to bench. Round up and let rest 20 minutes; then mold with great care.
Proof on mealed boards or in cloths until double in size. Transfer to peel and cut lengthwise, using two strokes of the blade: the first stroke from the tapered end to the middle, slightly to the left of center. Start the second stroke at the center and cut to the other tapered end. This gives a feathered effect that adds greatly to the appearance of the loaf.
Bake on the hearth at 425'F with the loaves well spaced, with plenty of steam. Cut off the steam when the loaves start to color. The yield should be 22 lb, 11 oz. This bread has a fine flavor and a crust that, though somewhat brittle, is very tender.