Vienna Bread roll with Dutch Crunch Topping

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I made Peter Reinhart's Vienna bread with the Dutch crunch topping from his book, "The Bread Baker's Apprentice". It made a dozen rolls from the recipe.

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Made a couple of changes to the recipe. I used all 16-oz of the Pate Fermentee from the original Pate Fermentee recipe, instead of the 13-oz called for in the Vienna bread recipe. I also doubled the butter to 2 Tbsp and used half water and half milk in the Vienna bread.

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Other than that, I followed Peter Reinhart's recipe for Vienna bread with Dutch crunch topping.

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I made 12 rolls from the recipe, scaled at 3-oz (90g) each before the Dutch topping was added.

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I used all of the Dutch topping from the original recipe below.

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Here is the paraphrased modified recipe I used. I baked by the gram weights, not the volume measurements.

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Reinhart's Vienna Bread roll with Dutch Crunch Topping (modified)

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This uses a Pate Fermentee, which is similar to a sponge, stored overnight in the fridge to enhance flavor.

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Pate Fermentee

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1 1/8 cups (140g) Bread flour

1 1/8 cups (140g) All Purpose flour

1/2 tsp (1.5g) yeast

3/4 tsp (4.5g) salt

3/4 cup (180g) water (90° to 100°F)

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Mix dry ingredients, add water, mix, knead 6 to 8 minutes, speed 2 in stand mixer (or knead 10 minutes by hand, or run through a bread machine dough cycle).

The dough should be soft and only slightly sticky.

Let rise, in a oiled covered bowl, 1 hour at room temperature.

Deflate dough, form into ball.

Place covered bowl of dough, overnight in fridge.

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Dough

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all of the Pate Fermentee (465g) from above

2 3/4 cups (340g) unbleached bread flour

1 tablespoon (13g) granulated sugar

1 teaspoon (7g) diastatic barley malt powder

1 teaspoon (6g) salt

1 teaspoon (3g) instant yeast

1 large (45g) egg, slightly beaten

2 tablespoons (28g) butter, room temperature

3/4 cup (180g) milk, scalded to 185°F, cooled to lukewarm (90° to 100°F)

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Take Pate Fermentee out of fridge, cut into 12 pieces.

Allow Pate Fermentee pieces to warm at room temperature 1 hour, covered.

Mix dough dry ingredients. Add milk.

Add Pate Fermentee to remainder of ingredients. Mix. Add butter. Mix.

Knead until Window pane test is passed, 6 to 8 minutes, speed 2 in stand mixer (or knead 10 minutes by hand, or run through a bread machine dough cycle).

The dough should be soft and only slightly sticky.

Proof, covered, 1 1/2 to 2 hours. Deflate if dough doubles early and continue proofing.

Form two loaves or 12 rolls. Scale rolls at 3-oz (90g) each. Makes 12 rolls.

Place on baking sheet.

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Dutch Crunch Topping

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1 tablespoon (8g) bread flour

3/4 cup (115g) rice flour

3/4 teaspoon (2.5g) instant yeast

2 teaspoons (8.5g) granulated sugar

1/4 teaspoon (1.5g) salt

6 to 8 tablespoons (1/3 to 1/2 cup) (90g to 120g) of water

2 teaspoons (9g) vegetable oil

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To make the topping, whisk together, bread flour, rice flour, instant yeast, granulated sugar, salt, vegetable oil, and water to make a paste. If paste is too thin to spread without running off the dough, add more rice flour. The paste should be thick enough to spread with a brush, but not thick so that it sits on top like a lump of mud.

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Makes enough for 2 to 4 loaves, or a dozen 90g rolls.

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Apply dutch crunch topping. Let rise 45 minutes in a warm place (like an OFF oven with the light on).

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Bake at 375°F for 30 minutes, or until golden brown and center reaches 195°F.

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Baker's Percentage

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Reinhart's Vienna Bread with Dutch Crunch (modified)

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Total Ingredients used (Pate Fermentee and dough)

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100% (620g) unbleached bread flour

2.1% (13g) granulated sugar

1.1% (7g) diastatic barley malt powder

1.7% (10.5g) salt

0.7% (4.5g) instant yeast

7.3% (45g) egg, slightly beaten

4.5% (28g) unsalted butter or shortening

29% (180g) milk, scalded, cooled to (90° to 100°F)

29% (180g) water, lukewarm (90° to 100°F)

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Dutch Crunch Topping

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1.3% (8g) bread flour

18.5% (115g) rice flour

0.4% (2.5g) instant yeast

1.4% (8.5g) granulated sugar

0.2 (1.5g) salt

14.5% to 19.4% (1/3 to 1/2 cup) (90g to 120g) of water

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