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Petit Pain Viennois

Petit Pain Viennois
  • For : 15 small buns
  • Time : 3 hours
  • Difficulty :  medium

Ingredients for Petit Pain Viennois :

  • 500 g flour
  • 250 g water
  • 50 g butter
  • 30 g sugar
  • 10 g salt
  • 250 g milk powder
  • 25 g baker's yeast

Technical stages for Petit Pain Viennois :

  • Prepare levain using 50 g flour along with yeast.
  • Leave to ferment about 10 minutes.
  • Using a beater, mix the levain, rest of flour, water, sugar, salt, and milk powder.
  • Knead on medium speed until the dough comes away from the sides of the bowl.
  • Add butter and mix the dough until smooth.
  • Cover with a tea towel and leave to prove for one hour at room temperature.
  • Break the dough and weigh 50 g balls. Form balls and place them in a silicone cake mold.
  • Leave to rise at a temperature close to 30/35°C.
  • Bake 15 minutes at 220°C.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Flexipan - 12 cakes 7,9 x 2,9 x 3 cmFlexipan - 12 cakes 7,9 x 2,9 x 3 cm 52.80 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Flexipan - 25 Half Eggs 6 x 4 x H 2,5 cm (32,5 x 26,5 cm - GN 1/2 cm)Flexipan - 25 Half Eggs 6 x 4 x H 2,5 cm (32,5 x 26,5 cm - GN 1/2 cm) 36.80 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro