1. Add all ingredients into a spiral mixing bowl and mix for 5 minutes on slow speed and 7 minutes on fast speed.
2. Dough temperature should 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 100g and mould into Vienna shape.
5. Dry prove for 45 minutes, covered with plastic.
6. Cut and flour as desired.
7. Bake at 230℃ for 12 minutes, with steam.
Yield: 178 Vienna rolls
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