Vienna Style and Free Standing Loaves

You're now no longer limited to the tin shape to produce lovely gluten-free breads.

Practically any shape you can form the dough into will give you a bread of that shape!
















All your classical favourites like Vienna, Cottage, Cob, Farmhouse, Bloomer and many more can be easily made.
You are limited by your imagination only.

The same basic process applies as with high-tin or high top loaves:

... As easy as mix, shape, rise, bake. See the Video.
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(keep everything warm throughout the process as a cold dough can take forever to rise)
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For a small Vienna style loaf of approx. 400gm finished weight:

For a large Vienna style loaf of approx. 680gm finished weight:

1. Mix (It takes about two minutes for a 430g water and mix combination)
    ...the chosen amount of F.G.Roberts Cottage Loaf Mix with enough warm water and dissolved yeast according to your tin size. Your dough should be thick, soft and stretchy after a minute or two of hand mixing with a solid spoon and a plastic (to keep things warm) bowl.
If you want a larger loaf (or several loaves at once) and the mix is too much to stir by hand (which for me is anything more than 2-300grams of mix at a time), use your electric mixer with a dough hook, or pop it all into a home bread machine to get it to do the mixing part only. This should take about 5-10 minutes (not counting intial warm time if your machine does that as well). Then remove it and continue below...

2. Shape (It takes about ½ a minute for a 430g ball of dough)
    ...the soft and damp (but it should not be sticky) dough on a lightly floured board to make a smooth ball of dough.

Shaping is where you work around the dough shape lifting the outer  edges and gently squashing them into the centre while slowly rotating the dough.

 Then turn the dough ball over so the smooth side is up.

When the dough ball is smooth, either shape it further by rolling, folding, plaiting or whatever to make your desired shape.

A Vienna loaf is rolled to a slightly elongated oval (images) which is allowed to rise before slashing at angles across the top with a razor sharp knife just before placing into the oven. These cuts will open up a little during baking and leave the distinctive slash look of a traditional Vienna style loaf.



This photo shows the risen dough with milk brushed on, then sesame seeds sprinkled on, then cuts made.

Multi-grains and extra seeds:   Many varieties of seeds and grains can be added into the dry mix to produce extra healthy and tasty loaves. We recommend starting by adding 10% extra weight of seeds to the dry mix and add extra from there if required.
 This 10% added should not require any extra liquid but it does depend on the seeds. Some seeds are water absorbers (e.g. linseeds) and may require a little extra water for the mix. Some adjustments may be necessary to achieve a moist firm silky smooth dough.

 If you wish to add seeds to the loaf top, just before placing in the oven - spray or brush water or milk generously over the risen dough and sprinkle on the seeds. The water or milk will help stick the seeds on the dough during baking.

Adding seeds all around the outside of the loaf is a lovely variation.

Simply sprinkle seeds onto your board. Pick up the dough... spray the top... roll the wet top onto the seeds...spray the dry section... roll dough around over the seeds and voila! 









Added Browning: Brushed on milk at the fully risen dough stage will also give extra browning to the bread.

3. Rise (takes 30-60 minutes)
    ... In a warm spot till the dough almost triples its bulk. Try to keep it covered during this time so the crust does not dry out while rising. Otherwise the loaf can go very mis-shapen during baking. Rising usually takes 30-60 minutes depending on warmth, yeast quality and loaf size.

4. Bake
    ... In pre-heated oven for 45-55 minutes - depending on your loaf size.
Suggested temps = gas/electric/fan-forced all around 210-215deg. Celsius.
You’ll have to experiment with your oven so your loaf browns nicely all over and does not burn on top or bottom before inside is properly baked.
During the first 10-15 minutes of baking, your dough will rise another 10-20% (‘oven-spring’). Allow for this extra height in your oven!

When baked, remove from oven and tip out onto cooling rack to cool for 1-2 hours.
Attempting to cut it or eat it before this time will cause the bread to stick to the knife and the bread may feel too damp and undercooked.

Hint:

Too much water will cause a higher, lighter loaf but may cause holes in the bread.
Too little water will cause a lower more compact loaf.
Just the right amount of water will give you a light, high rising, even textured loaf.
If necessary, make adjustments by 10ml per loaf till perfect.