Baguette Viennoise (Viennese Baguette)

Day 1 - Mixing & Cold Fermentation

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.
Develop: Increase the mixer speed to medium and knead for 2 minutes to begin building gluten elasticity.
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.
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).
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

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.
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.
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.
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.
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.
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.