Pain viennoise

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Abelbreadgallery on 2 Feb 2018 at 21:24

I like soft, tender and light bread, from time to time. This is one of the recipes I have learned last summer in Miami, working in the bakery of a friend of mine. This is based on a pain au lait or pain viennoise recipe.

This is 1 kilo of bread flour, 550 ml cold milk, 100 gr stoneground levain, 20 gr salt, 50 gr sugar, 100 gr butter and 20 to 35 gr fresh yeast, depends on how fast you wanna ride. The technique for this decoration is just scoring after shaping the loaf, just before putting the dough inside the tin. It's good to use a sharpen blade.

Enjoy!

Abel, Mexico.

Toast

nmygarden on 2 Feb 2018 at 21:30

A treat for the eyes every bit as much as for the palate! Gorgeous, each is a work of modern art.

Cathy

These are more works of art.  Just beautiful.

So many questions, so many new breads in my near future.

  • Do these have a similar texture to pain de mie with a closed crumb?
  • As I count it you have 4 tins each with ~460g dough.   Is that correct? 
  • Are you using the "standard" 8x4 tins for these?  
  • Are you proofing after loading into the tins - until the dough rises just above the lip of the tin?
  • When using milk as the hydrating liquid what temp do you bake at?
  • Do these get steamed as with hearth breads directly on a baking stone?
  • I live just north of Miami and go there fairly regularly.  But I know of no bakery there, so far, that impresses me except Zak the Baker. Which bakery does your friend own?

You do know that I just came off a diet and now I have to deal with many of these new breads you post ;-) .  If my waistline increases, I'll know who to blame.

thanks, alan

This is more enriched than a pain de mie, it's more close to a pain viennoise.

Yes, that was the size. Depends on the size of the pan.

I shape the batards, then score and put inside tins. The baking temperature was around 210ºC. Tins over a baking tray. I was in Miami Beach this summer in Granier Bakery.

See you.

those are stunning breads. You have amazing lame skills as well as baking artistry. c

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DanAyo on 3 Feb 2018 at 04:59

Abel, how do you get the scored dough into the pans without messing up the scores and dough?

A true work of art.

Dan

This dough is quite firm. So it's good to score just after shaping, before putting the loaf inside the tin. It's good to use a thin and sharpen blade (the same I use for baguettes or maybe you can buy a disposable surgical scalpel in the pharmacy).

heads up - you may have a copycat soon - theres something about dough with butter and sugar that makes me wanna eat it raw having a couple of masterpieces like this might just quell the temptation (its practically addictive)

I don't know why I'm asking as I can't score dough for toffees but will this work for a freestanding, unenriched sourdough loaf? 

Absolutely lovely!