Wiener Brot

Ingredients:

For the starter:

• Flour, 140 gr
• Self raising flour, 140 gr
• Salt, 3/4 tsp
• Instant yeast, 1 envelope
• Water (lukewarm), 200 ml

For the dough:

• Starter
• Self raising flour, 340 gr
• Sugar, 1 tbs
• Barley malt syrup, 1 tbs
• Salt, 1 tbs
• Instant yeast, 1 envelope
• Egg (beaten), 1
• Butter (melted), 1 tbs
• Water (lukewarm), 170 ml
• Wheat semolina, for dusting

For the crust:

• Self raising flour, 1 tbs
• Rice flour, 3/4 cup
• Instant yeast, 1 envelope
• Sugar, 2 tbs
• Salt, 1/4 tbs
• Vegetable oil, 2 tbs
• Water, 6 to 8 tbs

Preparation:

For the starter:

In a large bowl combine both flours, salt and yeast.

Add the smaller amount of water and mix for about 1 minute or until a ball of dough forms.

Give according to need even more flour or water, the final dough is neither too tight nor too sticky.

Cover and let it rise on a warm place for 2 hours.

For the dough:

Add the dough ingredients and mix until getting a soft dough.

Add some flour onto the work surface and sprinkle the dough.

Knead by hand on medium speed for 4 minutes. The dough should be soft and pliable but not sticky.

Lightly oil a bowl and put in the dough and turn it so it is coated with oil.

Cover with plastic wrap and leave at room temperature to ferment for 2 hours, or until the volume has increased on the 1 1 / 2 times the original.

Take the dough from the bowl, knead lightly to degas it and return back into the bowl, cover.

Leave it overnight in the refrigerator. (Can in the refrigerator up to 3 days or in an airtight container up to 3 months frozen).