I am really enjoying making bread again. It is just relaxing to put it all together, knead it into a soft supple dough, and watch it rise into a beautiful loaf. And the fragrance in the kitchen is worth the hour or so wait for it to rise. There is nothing better or more comforting than the smell of fresh bread.

And this one was no different.

Reinhart says that while we spend a lot of time with Italian and French breads we tend to ignore the fact that most of the French breads came via the Austrian bakers who arrived in different parts of Europe . What makes the Vienna Bread different is the inclusion of certain enrichments in the breads of Austria. In this case, diastatic barle malt powder which causes the crust to brown faster.

Loaves or pistolets are suggested with this dough, but I chose to make rolls. 1/2 of the recipe gave me 6 lovely rolls. Perfect for sandwiches.

The rolls were a beautiful yellow with a slightly sweet taste. You need two days to complete the bread. One day to make the pâte fermentée and one for the actual bread baking.

Thse are in Reinhart’s The Bread Baker’s Apprentice (page 261)

Kayte and I are finishing up the BBA challenge so check out her bread, too.

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