Baguette Viennoise

Baguette Viennoise or Viennese baguette is a variation of the traditional French baguette, typically characterized by its softer texture and slightly sweeter flavor. It often contains milk, butter, and sometimes eggs, which contribute to its richness and tender crumb. Viennese baguettes are perfect for breakfast or as a snack, offering a delightful balance between crusty exterior and soft interior. They are a versatile bread that pairs well with both sweet and savory toppings, making them a popular choice for sandwiches or simply enjoyed with butter and jam.

Ingredients

Dough

• 500g bread flour 
• 315g Milk 
• 55g Egg 
• 10g Salt 
• 9g Fresh yeast or 3g dry instant yeast 
• 40g Sugar 
• 75g butter 

Directions 

Day 1

• Place all the ingredients, excluding butter, in a mixer bowl and mix for 5 minutes at slow speed
• Increase the speed to medium and continue mixing for 2 minutes
• Add butter and mix for 3 minutes at medium speed. Dough has to become elastic and come together.
• Let the dough rest for 30 min at 76-78F
• Divide the dough into 250g portions.
• Round each piece of dough into the ball.
• Transfer dough balls into a tray, cover with plastic wrap, move to fridge and let ferment for 12-15 hours at 38-40F

Day 2

• Remove the dough from the fridge and bring to room temperature.

• Using a rolling pin, roll the dough the long way to spread it out.
• Fold the top edge of the dough two-thirds of the way down.
• Rotate the dough 180° and fold the top edge of the dough two-thirds of the way down. Use the heel of your hand to press and seal.
• With your thumb, fold the dough in half by pushing the dough top down and inwards.
• Use the side of your other hand to seal the seam around your thumb.
• Using both hands, start from the middle and roll toward both ends of the dough until it is 50-54cm long with pointed ends.
• Score the dough by making closely spaced slashes diagonally over the surface of the dough.
• Place the dough on a baguette pan, scored side up.

• Begin 2nd fermentation of baguettes at 80-84F for 1 hour and 45 min
• Press gently on the dough. The second fermentation is completed if a light fingerprint is visible on the dough.
• Using a pastry brush, apply egg wash on the surface of the dough.
• Preheat oven, to 410F
• Place baguettes into the oven and bake for 14 minutes.
• Place the finished baguettes on a rack to cool down.

Enjoy!

Baguette Viennoise (Viennese Baguette)

709kcal

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Prep 30 minutes mins

Cook 14 minutes mins

Rise Time 17 hours hrs 15 minutes mins

Total 18 hours hrs

A beautiful variation of the traditional French baguette, characterized by its remarkably soft, rich texture and slightly sweet finish. Enriched with milk, egg, and butter, it offers a perfect balance between a golden, delicately thin exterior and a pillowy, tender crumb—making it a perfect choice for premium sandwiches, breakfast, or snacking.

Servings 4 Baguettes

Cuisine French

Ingredients

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The Dough

• ▢ 500 g 500g Bread Flour
• ▢ 315 g 315g Milk
• ▢ 55 g 55g Whole egg (beaten)
• ▢ 40 g 40g Sugar
• ▢ 10 g 10g Salt
• ▢ 3 g 3g Dry Instant Yeast (or 9g Fresh Yeast) or 9g Fresh Yeast
• ▢ 75 g 75g Unsalted butter (softened) softened

Topping

• ▢ 1 1 Egg (beaten, for egg wash) for egg wash

Equipment

• ▢
  Baguette Pan Perforated waves for shape and crust development
• ▢
  Stand Mixer
• ▢
  Kitchen Scale Essential for dividing precise 250g portions
• ▢
  Rolling Pin
• ▢
  Pastry Brush For the egg wash

Method

Prevent Sleep ModePrevent Sleep Mode

Day 1 – Mixing & Cold Fermentation

1. First Mix: Place the bread flour, milk, egg, sugar, salt, and yeast into a stand mixer bowl. Mix on low speed for 5 minutes until a uniform, shaggy mass develops.
2. Develop: Increase the mixer speed to medium and knead for 2 minutes to begin building gluten elasticity.
3. Enrich: Add the softened butter to the bowl. Continue kneading on medium speed for about 3 minutes until the butter fully incorporates, the dough becomes shiny and elastic, and it pulls cleanly away from the sides.
4. Rest: Gather the dough into a smooth ball and let it rest in a covered container for 30 minutes at 76–78°F (24–26°C).
5. Divide & Chill: Divide the rested dough into 4 equal pieces (approximately 250g each). Round each portion into a tight ball. Place the balls onto a tray, cover tightly with plastic wrap, and move to the refrigerator to slowly ferment for 12–15 hours at 38–40°F (3–4°C).

Day 2 – Shaping & Baking

1. Roll Out: Working with one cold dough ball at a time, use a rolling pin to flatten and stretch it lengthwise into a long rectangle.
2. The Folds: Fold the top long edge of the dough two-thirds of the way down. Rotate the dough 180° and fold the new top edge two-thirds of the way down, using the heel of your hand to firmly press and seal the crease.
3. The Cylinder: Using your thumb, press the top edge of the dough down and inwards to fold the strip exactly in half lengthways. Simultaneously, use the side of your other hand to pinch and tightly seal the seam around your thumb.
4. Elongate: Place both hands in the center of the dough log and roll outwards toward the ends until the cylinder stretches to 50–54 cm long with clean, pointed tips.
5. Score & Proof: Transfer the shaped logs onto a floured or lined baguette pan with the seams facing down. Immediately use a razor blade or sharp knife to make closely spaced, shallow diagonal slashes across the surface. Let proof at 80–84°F (26–29°C) for 1 hour and 45 minutes until a gentle fingerprint indentation slowly bounces back.
6. Bake: Preheat your oven to 410°F (210°C). Gently brush the surfaces with egg wash. Bake the baguettes for 14 minutes until a soft, uniform golden color develops. Cool completely on a wire rack.

Nutrition

Calories709kcalCarbohydrates105gProtein21gFat22gSaturated Fat12gPolyunsaturated Fat2gMonounsaturated Fat6gTrans Fat1gCholesterol142mgSodium1039mgPotassium289mgFiber3gSugar14gVitamin A732IUVitamin C0.003mgCalcium135mgIron2mg

Notes

• Directing the Technical Fold: When folding the dough in half during the shaping phase, always fold it lengthways. Anchoring with your thumb and sealing the seam along the entire cylinder creates the internal tension needed to force the baguette to expand upwards rather than flattening out in the oven.
• Managing Sticky/Loose Dough: If your dough feels overly sticky or difficult to round into balls after the initial room-temperature rest, do not worry. Cold temperature is a structural tool—once the dough rests in the refrigerator for its 12–15 hour overnight ferment, the butter will solidify and the flour will fully hydrate, making the portions incredibly easy to shape into long baguettes.
• Alternative Topping Method: If you accidentally skip the egg wash before baking, you can mimic a traditional soft finish by taking the baguettes straight out of the oven hot and immediately brushing the entire upper crust with melted unsalted butter. This yields a deeply rich flavor and a beautifully matte, soft crust.
• Yeast Conversions: This recipe is optimized for 3g of dry instant yeast. If you prefer to use traditional fresh baker’s yeast, increase the weight to exactly 9g and dissolve it directly into the cold milk before starting the initial mix.

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