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Petit Pain Viennois

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

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
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Technical stages for Petit Pain Viennois :

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1

Prepare all ingredients.

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2

Prepare levain using 50 g flour along with yeast.

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3

Leave to ferment about 10 minutes.

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4

Using a beater, mix the levain, rest of flour, water, sugar, salt, and milk powder.

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5

Knead on medium speed until the dough comes away from the sides of the bowl.

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6

Add butter...

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7

...and mix the dough until smooth.

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8

Cover with a tea towel and leave to prove for one hour at room temperature.

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9

the dough and weigh 50 g balls.

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10

Form balls and place them in a silicone cake mold.

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11

Leave to rise at a temperature close to 30/35°C.

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12

Bake 15 minutes at 220°C...

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13

...until the whole surface of the bread is well browned.

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14

When finished, remove from the oven...

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15

...and remove from the mold.

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16

Leave to cool.
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