The Fresh Loaf

Vienna Bread | The Fresh Loaf

My husband prefers this to my sandwich loaf, so guess I'll be making it more often. Basic recipe is from The Bread Baker's Apprentice, with modifications by Antelope (16th post). I like her recipe, but started making Reinhart's, by mistake. When I realized, I switched to hers, so this recipe is a modification of an adaptation. A Peter Antelope. Anyway, it's very good tasting. I have never tried the Dutch crunch, but would like to.

Sourdough Hot Cross Buns | The Fresh Loaf

Viennoiserie trial #3-2: Some fixes to my black rice bicolor Pain Suisse | The Fresh Loaf

So happy by how this batch turned out! I've made above 20 batches of hand-laminated pain Suisse up to this point, and this is my absolute best so far!This batch was the tidiest pain Suisse dough I've ever worked with. Usually laminating pain Suisse means greasy working table (the stripes leave butter 'fingerprint' on the table). It wasn't, it didn't.