Baguette Viennoise

This rich delicious Baguette looks even prettier when braided.

Ingredients

500gr flour

200 ml water

75 ml milk

25 gr fresh yeast

60 gr butter

30 gr sugar

1 egg

10 gr salt

eggwash

eggyolk + milk

Put yeast and sugar in warm water, and milk (max 38-40C)stir and let it rest for 2-3 minutes. 

Sieve flour & salt. Combine everything and mix on low speed for 6 minutes. Turn the speed up to 2nd gear for 6 more minutes until the dough becomes elastic. 

Cover and let it rest at room temperature until it doubles its size.(1 hour) Flour the surface of your worktop. And knock down your dough kneading for 2-3 minutes.

Divide the dough in 4 , it is better to scale it.(220-225gr) and make 4 strands about 40-45cm long. On a baking sheet start braiding your bread. 

Divide the 4 strands in two. Two on the left , two on the right Start with the right ones and

- Put 4 over 3 now the ones on the left; 

- Put 2 over 1 And now the middle, 

- Put 1 over 4 Start again, the strands in front of you are the new 1,2,3,4's 

Put eggwash on top. Slide the paper on a baking tray and cook at 220 C for 20-25 minutes until golden.