Vienna Bread

For the sandwich enthusiast seeking both substance and style, Vienna bread, or pain viennois, is a quiet revelation. It occupies a perfect, golden mean in the world of baked goods: imagine the slender, elegant crust of a classic baguette, but thinner, giving way to an interior that is unapologetically soft, tender, and subtly sweet. This is the soul of pain viennois—a cross between the crackling austerity of a traditional baguette and the pillowy embrace of pain de mie. While mastering the perfect French baguette, with its demanding hydration and slashing technique, is a rite of passage for any serious baker, the pain viennois offers a more accessible path to artisanal excellence. Its enriched dough, often containing a touch of milk and butter, is more forgiving and easier to shape, making it a welcome shortcut without any sacrifice on flavor or quality. This versatility is its superpower. The fine, soft crumb provides a sturdy yet yielding canvas that won't scrape the roof of your mouth, while the thin, fragile crust shatters satisfyingly with each bite. It is the ideal vehicle for a wide range of creations: from classic stuffed sandwiches where its structure holds up to generous fillings, to pressed paninis that achieve a sublime, buttery crunch, to any and all picnic projects where its elegant form and delightful texture turn a simple meal into a small event.

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For the sandwich enthusiast...

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Hand kneading Instruction

Dry milk can be replaced by using whole milk in place of the water. Use an equal amount by volume. In a large bowl, combine all ingredients until a cohesive dough ball forms. Transfer the dough to a clean, unfloured work surface. Knead using the palms and heels of your hands, pushing the dough away from you, then folding it back over itself.
Continue kneading for 8 to 10 minutes. It is important not to add any extra flour, as this will change the dough's texture. The dough is properly kneaded when it is smooth, slightly tacky but not sticky, and has reached an internal temperature of 75-80°F (24-27°C).

Fermentation

Place the dough in a large, lightly greased bowl. Turn the dough over once to coat it lightly in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place (ideally 75-85°F / 24-29°C) for approximately 30 minutes, or until it has almost tripled in volume.

Shaping & Proofing

Turn the dough out onto a clean work surface. (No extra flour is needed.) Divide the dough into 9 equal pieces, each about 100g. Gently pre-shape each piece into a round, then cover them with a damp kitchen towel and let rest for 15 minutes. After resting, deflate each round and shape it tightly into a bun approximately 8 inches (20 cm) long. Place the buns seam-side down on a parchment lined baking tray, spacing them 4 to 5 per tray. Apply an egg wash to the surface of each bun. Using the tip of a razor blade or a very sharp paring knife, carefully make a few shallow, diagonal slashes along the top of each bun. Cover the trays and let the buns proof for about 1 hour, or until puffy and nearly doubled in size.

Baking

For best results when baking bread, using a pizza or baking stone is highly recommended. The stone creates crucial thermal mass, which helps generate a burst of steam for a superior oven spring and a crispier crust. Position your oven rack in the lower third. If your oven has a "Bake" setting (without convection/fan), use that. Place the baking stone on the rack and preheat the oven to 450°F (230°C) for 25 minutes to ensure the stone is fully heated.
Carefully slide the proofed buns on parchment onto the hot stone. Bake for about 15 minutes. Once golden, remove the buns from the oven and transfer them immediately to a wire rack to cool completely to room temperature. Enjoy!