Baguette Viennoise

January 27, 2017
3 Ratings
Photo by Piper Nigrum (GamzE)
  • Serves 6-10
Author Notes

This rich delicious Baguette looks even prettier when braided. —Gamze Mutfakta (Piper Nigrum)

What You'll Need
  • 500gr flour
  • 200 ml water
  • 75 ml milk
  • 25 gr fresh yeast
  • 60 gr butter
  • 30 gr sugar
  • 1 egg
  • 10 gr salt
  • eggwash eggyolk + milk
  1. Put yeast and sugar in warm water, and milk (max 38-40C)stir and let it rest for 2-3 minutes.
  2. Sieve flour & salt.
  3. Combine everything and mix on low speed for 6 minutes. Turn the speed up to 2nd gear for 6 more minutes until the dough becomes elastic.
  4. Cover and let it rest at room temperature until it doubles its size.(1 hour)
  5. Flour the surface of your worktop. And knock down your dough kneading for 2-3 minutes.
  6. Divide the dough in 4 , it is better to scale it.(220-225gr) and make 4 strands about 40-45cm long. On a baking sheet start braiding your bread.
  7. Divide the 4 strands in two. Two on the left , two on the right Start with the right ones and - Put 4 over 3 now the ones on the left; - Put 2 over 1 And now the middle, - Put 1 over 4 Start again, the strands in front of you are the new 1,2,3,4's
  8. Put eggwash on top. Slide the paper on a baking tray and cook at 220 C for 20-25 minutes until golden.

See what other Food52ers are saying.

  • AntoniaJames
  • Gamze Mutfakta (Piper Nigrum)
    Gamze Mutfakta (Piper Nigrum)
  • Kim

5 Reviews

Kim May 27, 2020
So beautiful. Would you let us know what type of flour was used? My guess would be bread flour...
Gamze M. May 29, 2020
You don't need strong bread flour for this recipe, cake flour (not self rising) or any kind of baking flour is ok :)
Kim May 29, 2020
Thank you
AntoniaJames January 31, 2017
Gorgeous! Must try. Thank you for posting this recipe. ;o)
Gamze M. January 31, 2017
Your welcome. I'm delighted:)))