Astrid had the Babes following a recipe from Peter Reinhardt in the Bread Baking Apprentice and bake Vienna bread for July.
A regular white bread or so it seems but this one was made with an overnight pre-ferment. I had it started in the days before we left for our holiday thinking I would manage to bake and post in time.
That didn’t happen. Threw out the preferment and went on holiday.. there would be some time left to be still in time to post after our holiday. That didn’t happen either and I should have known I’m always in trouble getting back into rhythm again.
I made the preferment again and had it in the fridge for two days before I managed to bake. And guess what? That prolonged stay in the fridge added just enough depth to make this an interesting not regular white bread! We really liked it. Just a hint of chew, a nice crunch to the crust and a lovely crumb. Nice one Astrid!(I do need to work on the Dutch Crunch crust though, used all potato flour because I was flat out of rice flour and although there were slight spots visible they were not as obvious as I would have liked).
Some of us baked rolls (as we should) following Astrid’s tutorial, or you could try it this way. I made loaves… just because I could. *grins*