Vienna bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 261) by Peter Reinhart
- unbleached all-purpose flour
- unbleached bread flour
- Show all ingredients...
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EYB Comments
Requires refrigeration overnight and 5-6 hours to prepare. Can substitute barley malt syrup for diastatic malt, and cornmeal for semolina flour.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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