What makes Vienna bread different?
What makes Vienna bread different from French or Italian breads is the enrichment of the dough. A little sugar and malt powder are added to help brown the bread and some butter and an egg to help tenderize the loaf. I decided to make little pistoles (hoagie shaped buns) with my dough.
What is the difference between French and Italian breads?
Although there are vast differences, classic French and Italian breads are, for the most part, made with the same ingredients in a similar fashion. However, one major difference in ingredients is that bread making in France is more tightly controlled than in Italy.
What is the difference between French baguette and Vienna bread?
The French baguette is baked using the same process as Vienna bread. The French baguette, however, is made into a much thinner and longer loaf than that of the the traditional Vienna bread loaf. This type of bread is a popular choice for the bread used in bread pudding recipes.
What makes Italian bread so special?
Italian crusts are more tearable and thick, making bread with a denser, more hearty crumb. Italian bread often uses herbs and olive oil to flavour the bread. These give bread another dimension of flavour and variety.
What bread is similar to Vienna Bread?
Vienna Bread vs Brioche Brioche is a popular french bread that uses a similar set of ingredients as that of Vienna Bread, but the butter to flour ratio is significantly high making a Brioche similar to a pastry or a cake.
Is Vienna Bread Italian?
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century.
What is Vienna Bread used for?
Vienna bread can be served as a sandwich bread, a bread for dipping, or as a bread to accompany a meal. It is also a bread that goes well in French onion soup when topped with grated cheese and toasted.
What is Vienna Bread made of?
Vienna bread is primarily composed of flour, milk, butter, sugar, yeast and sometimes eggs.
What is Vienna sourdough bread?
Perfect fresh or toasted, our Sourdough Vienna is traditionally baked on stone, giving it its distinctive thick crunchy crust and dense flavourful centre.
Is Vienna a sourdough?
The thick, crunchy crust and dense centre of our traditional Sourdough White Vienna is packed with the distinct taste of an authentic artisanal bread. It's a classic that still elevates expectations as a foundation or side. Made from a traditional recipe, we promise you won't be disappointed.
What makes Vienna bread different?
What makes Vienna bread different from French or Italian breads is the enrichment of the dough. A little sugar and malt powder are added to help brown the bread and some butter and an egg to help tenderize the loaf.
What makes Italian bread different?
Italian flour is made from softer wheat than French. This makes the dough more soft and subtle. Italian bread often contains fat such as olive oil and sugar or honey. These act to laminate the dough, again helping to create a softer bread.
What is Vienna rye bread?
Rye Vienna Bread is the perfect slice for your morning toast or lunch-time sandwich. Made with our mix of whole-grain and rye flour, it has a golden crust, delivers an amazing aroma, and baked to authentic European recipe. Size. Regular, Large Sweet.
How do you store Vienna bread?
To save bread so it stays fresh longer, you can store it in plastic wrap, a reusable zip-top plastic bag, or a bread box. Avoid storing bread in damp, airy locations, which can speed up molding. If you're not going to eat the loaf in two or three days, the best option is to freeze it for later.
What is Vienna flour?
Vienna flour is a top grade of wheat which has been milled very finely, to a relatively low extraction rate. In other words it is used to make the finest high volume white breads in Continental Europe, eg Vienna Breads; cobs and blommers here in the UK.
How many calories are in Vienna bread?
Vienna Bread (1 serving) contains 15g total carbs, 14g net carbs, 0.5g fat, 3g protein, and 80 calories.
French bread culture
French supermarket bread is a serious upgrade to supermarket’s offerings in the Uk and US. Independent bakers also litter the high streets in France. So many in fact, I’ve seen bakeries selling bread that would get street long queues in other nations close down, largely due to too much competition.
The ingredients used by French bread bakers
French bakers do not use much else other than flour, water, salt and yeast in their bread. For sweet bread, sugar and butter are included.
French breads
Here’s a selection of the most popular French bread, and what makes them special.
Italian breads and bread culture
Bread made in Italy also covers various styles from sweet to savoury like the French. When we look at Italian bread, there are a few angles to compare:
How French and Italian bread compares
Much as there are similarities in the passion, quality and popularity of each nations bread, there are also many differences between the two. Here’s what I believe makes them different:
French vs Italian bread baking methods
Not only is the philosophy and ingredient choice slightly different in both countries, the equipment and methods in baking change too.
How bread is sold in France and Italy
There are a lot of types of bread that are similar to both countries. Particularly the ones that the Italians have copied from France. But not just those, both countries make bread to eat with food, bread to make sandwiches, bread to snack with and sweet breads.
History
In the 19th century, for the first time, bread was made only from beer yeast and new dough rather than a sourdough starter. The first known example of this was the sweet-fermented Imperial " Kaiser-Semmel " roll of the Vienna bakery at the Paris International Exposition of 1867.
Cereal press yeast
Wort in a frothy state of primary fermentation at a modern brewery. The darker brown areas are hops residues.
Hungarian high milling
Hungarian high milling used a hard or tenacious variety of Hungarian wheat. Their mills were outfitted with both stone and steel-roller mills, and were using a new process that was undoubtedly at the forefront of the technology of the day.
Steam baking
The Vienna bread-production process innovations are often credited for baking with steam leading to different crust characteristics.
1. Focaccia
Focaccia is an oven-baked flatbread with a similar texture to pizza dough. It’s believed that the Romans invented this style of bread – but they cooked theirs on the hearth, which produces a far crispier version than modern-day offerings.
2. Pane Toscano
Literally translated as “Tuscan bread”, this beautiful bread is a regional specialty of Tuscany. This is a large round, springy bread that is similar to a white loaf, but much flatter. Traditionally, pane toscano is cooked in a woodfired oven giving it a unique flavour, and it’s great for mopping up a Tuscan soup or stew!
3. Pizza Bianca
As the name suggests, this addition to our list is a cross between pizza and bread. The dough is rolled out quite thick, which is why it looks more like bread than pizza when it comes out of the oven!
4. Ciabatta
Perhaps the most well-known and popular Italian bread, ciabatta is a slipper-shaped bread. It has a unique, almost plasticity, texture, which makes it possible to do practically anything with this bread.
5. Coppia Ferrarese
One of the most popular styles of bread worldwide right now is sourdough! If you’re a big sourdough fan, you should definitely try the Italian version of Coppia Ferrarese. This unusual bread even has a Protected Geographical Indication, which means at least on stage of its production must take place in Ferrara.
6. Piadina Romagnola
Originally a staple for the poor peasantry of Emilia-Romagna, this flatbread has now been awarded a Protected Geographical Indication status and has a special place within this region’s cuisine. The nineteenth century poet Giovanni Pascoli even wrote an ode to it with La Piada calling it the bread of poverty, humanity and freedom.
7. Ciambella
Crusty on the outside, soft on the inside – ciambella is a great rustic style of bread found in Puglia and the Basilicata areas of Italy. The dough is rolled out into a thick sausage and joined together in a circle shape to be baked, giving it its distinctive appearance.
The Basics
Shape and Size
- The first way to distinguish Italian from French bread is to simply eyeball the two. French and Italian breads come in all shapes and sizes. However, to broadly generalize, while French bread is long with rounded edges, Italian bread comes in a more overall circular shape. French bread is typically baked in a long, thin shape and has become the maj...
How to Serve
- Because bread comes with every French and Italian meal, you might think they are served for the same reasons. However, In France, breads are usually given as a starter. French brioche, a sweet bread, is even eaten in the morning with breakfast meals. The French also employ the baguette as a multipurpose bread, used for sandwiches and as the base for canapés Italian breads, on the ot…
Ingredients
- Although there are vast differences, classic French and Italian breads are, for the most part, made with the same ingredients in a similar fashion. However, one major difference in ingredients is that bread making in France is more tightly controlled than in Italy. By law in France, bread cannot have added oil or fat. French baguettes, for instance, must be made from water, flour, yeast and salt, …
Baking Methods
- Like their pizzas, Italian breads are often baked in a flat stone oven. Pane di Genzano, for instance, is a fragrant bread from Lazio, a region located in the central peninsular section of the country, that is usually cooked in a wood-fire or stone oven. This particular style of baking gives the bread a signature smoky flavor and pungent aroma. Conversely, the French are known for using electri…
Sweet vs. Savory
- France is famous for its brioche, a sweet bread that is made with unsalted butter and eggs that are added to the dough to give it a"sugary sweet" taste. There are all types of breads in France, but typically, they make sweeter loaves than the Italians—just think of French toast! Italy is famed for its savory breads. One in particular is focaccia, a flat oven-baked product that is similar to pizza …
Baguettes vs French Bread
- Not all French bread falls under the category of the baguette. Take a look. Baguettes are long, thin loaves of white bread made from a basic dough. Incisions are cut into the top of the loaf to allow it to expand and give the bread its trademark appearance. As stated earlier, the dough for baguettes is defined by French law and only small variations are allowed in terms of ingredients…
But French Bread Does Not Stop with Baguettes.
- In the U.S., the term "French bread" refers to a loaf of a certain shape, i.e., a long and thin stick. But outside the United States, “French bread” can refer to all different types of loaf, including, but not limited to the standard baguette. Other types of French bread include ficelle (a small, thin baguette), or pain de campagne which is a rounded loaf containing sourdough. Each region in Fr…