Dutch Crunched Vienna Bread Rolls

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I bake our sandwich loaf bread regularly every week but lately I've been on a roll, bread roll, that is. The last two weeks I made 2 kinds of Filipino pandesal rolls and today I baked Vienna Bread rolls topped with Dutch crunch. Vienna bread is one of my favorite breads from Peter Reinhart's cookbook, The Bread Baker's Apprentice. The bread has thin crispy crust which I really love and has moist soft sweetish crumb. Because the dough uses a large amount of preferment the bread always comes out very flavorful.

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Vienna Bread: BBAC #39

The Bread Baker's Apprentice Challenge #39: Vienna Bread

Vienna bread is a semi-enriched bread with just an egg and very small amounts of sugar and butter and can be categorized somewhere in between Italian and Portuguese (sans citrus flavor) breads because of its soft and slightly chewy texture. It uses a large amount of preferment which makes it so flavorful. It looks handsome too with its golden brown soft crust that becomes crunchy when toasted. Just like Italian bread it is perfect with both sweet and savory fillings/toppings. This is my kind of bread and it has already been added to my top 10 favorite breads in this challenge.

Rating:
flavor 5
texture 5
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 30
Average: 5

This is the first of the 5 last recipes in this challenge; 4 more to get to the finish line. Yay! Next up is basic white bread which I'm baking today. I will try to shape the dough into New England-style hot dog buns. Wish me luck with the shaping! ^__^