Vienna
Make the poolish the night before. Mix the ingredients on low for 3 minutes, then high for 6 minutes. Turn into a proofing box and let ferment for one hour...
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Cooking tools:
- Stand mixer
- Mixing bowl
- Proofing box
- Kitchen scale
- Proofing board
- Linen cloth
- Pastry brush
- Oven
Ingredients
- 1 1/8 pounds Flour, all-purpose
- 1 1/8 pounds water
- 0.85 gram Yeast
- 2 1/4 pounds Poolish
- 2 5/8 pounds Flour, all-purpose
- 0.27 pound Egg
- 10.93 grams Yeast
- 49.91 grams Butter
- 24.95 grams salt
- 24.95 grams Malt Powder
- 49.91 grams Sugar
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