Vienna bread or pain Viennois originated from Austria. Pain viennois is made in the shape of a baguette (baguette viennoise). However, the crumb is softer than a baguette and should not be confused with the traditional French baguette. The bread has horizontal slashes on top. An excellent option for panini, buns, and hot dogs.
*Use milk instead of water if powdered milk is not available.
By hand: combine all ingredients together. When it forms a ball transfer the dough onto your work surface, scraping out your hand and knead using the palms and the heels of your hands until dough turns completely smooth; for about 8 to 10 minutes. Do not use extra flour during the kneading and shaping process. The internal temperature of the dough should reach 73/80ºF (23/27ºC).
Place dough ball in a greased container, cover with plastic wrap and make a hole. Place in a warm area; 80/90ºF (27/35ºC). Let rise for 30 minutes or until it has tripled in size.
Transfer dough into a clean work surface. No extra flour needed. Divide dough into 9 pieces (100g) and shape them into tight rounds. Cover with a damp kitchen towel and let rest 15 minutes. Deflate each ball and shape tightly, into 8 inch (20cm) long bun. Place 4 to 5 buns per tray (seam-side down). Egg wash and carefully score each bun 20 times horizontally using the tip of a razor blade or a sharp pairing knife. Let proof for about an hour; covered.
As for baking bread goes, a pizza stone is highly recommended. It creates more thermal mass.
Position rack in the lower third of conventional oven or on baking setting only with an upside-down Preheat oven to 450ºF (230ºC). Bake buns for about 15 minutes; half way through, rotate each tray. Remove from oven and transfer to a wire rack and cool to room temperature. Keep Vienna bread at room temperature for 2 days or freeze for up to 3 weeks. Enjoy!