Pain Viennois


My attempt to try yoga at home. 

Enough said.

Pain Viennois

(Adapted loosely from Bruno Albouze)
325 g water
60 g sugar
14 g yeast
30 g milk powder
300 g all purpose flour
300 g bread flour
8 g salt
2 eggs
60 g butter (soften)

Egg wash (use a handheld blender to beat 1 egg with a pinch of salt)

  1. Combine water, sugar, yeast, and milk powder in a bowl.
  2. Add flour and salt.
  3. Add butter.
  4. Knead until smooth for about 10 minutes.
  5. Cover and let it rise until tripled (about 30 minutes – 1 hour, depending on the temperature).
  6. Divide dough and shape into 4 balls.
  7. Cover with a plastic wrap and let them rest for 15 minutes.
  8. Flatten each ball to remove air bubbles, and shape into a long bun.
  9. Brush with egg wash.
  10. Use a razor blade to score each bun horizontally.
  11. Cover with a plastic wrap and let them proof for another 30 minutes.
  12. Preheat oven to 400 F.
  13. Bake for 15 minutes.
  14. Rotate baking trays.
  15. Bake for another 10 minutes.
  16. Cool on rack.