https://app.ckbk.com/recipe/prof83497c08s001ss002r002/vienna-bread
Vienna Bread from Professional Baking by Wayne Gisslen
Procedure Mixing Straight dough method 10 minutes at second speed Fermentation About 1 hour at 80°F(27°C) Makeup See Makeup. Baking 425°F(218°C) for loaves;...
vienna breadprofessional bakingwaynegisslen