Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria in the 19th century, that was brought to Denmark by a baker on strike who was visiting Vienna to learn new techniques and then modified it to make it his own, using steam in the baking process. The dough is placed into the oven under a ceiling of steam or, alternatively, the oven is injected with steam as soon as the loaf is loaded.

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  • Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria in the 19th century, that was brought to Denmark by a baker on strike who was visiting Vienna to learn new techniques and then modified it to make it his own, using steam in the baking process. The dough is placed into the oven under a ceiling of steam or, alternatively, the oven is injected with steam as soon as the loaf is loaded. This adds moisture to the body, the crumb, of the bread and establishes the crust quickly, resulting in a light and airy crumb. When the steam is gone (sometimes today, withdrawn), the dry heat of the oven bakes the crust, producing its characteristically slightly crisp and flaky texture. Vienna bread is typically formed as an oblong loaf, but can be baked in other shapes. As a longer loaf, it may well have been the origin of French bread as bakers there attempted to adopt the steam method to produce their baguettes.
  • El pan de Viena es un tipo de pan que se produce según un método desarrollado en Viena en el siglo XIX, que fue llevado a Dinamarca por un panadero en huelga que estaba visitando Viena para aprender nuevas técnicas y entonces lo modificó para hacerla propia, usando vapor en el proceso de cocción. La masa se ubica en el horno bajo un techo de vapor o, alternativamente, se inyecta vapor al horno tan pronto como las piezas de pan se introducen. Esto añade humedad a la miga del pan y hace que la corteza se forme pronto, lo que da un pan ligero y esponjoso. Cuando el vapor se disipa, el calor seco del horno tuesta la corteza, produciendo su característica textura ligeramente crujiente y hojaldrada. El pan de Viena se elabora típica pero no necesariamente en piezas oblongas. Como pieza más larga, bien pudo haber sido el origen del pan francés cuando los panaderos intentaron adoptar el método el vapor para elaborar sus baguetes.
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  • Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria in the 19th century, that was brought to Denmark by a baker on strike who was visiting Vienna to learn new techniques and then modified it to make it his own, using steam in the baking process. The dough is placed into the oven under a ceiling of steam or, alternatively, the oven is injected with steam as soon as the loaf is loaded.
  • El pan de Viena es un tipo de pan que se produce según un método desarrollado en Viena en el siglo XIX, que fue llevado a Dinamarca por un panadero en huelga que estaba visitando Viena para aprender nuevas técnicas y entonces lo modificó para hacerla propia, usando vapor en el proceso de cocción. La masa se ubica en el horno bajo un techo de vapor o, alternativamente, se inyecta vapor al horno tan pronto como las piezas de pan se introducen.
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  • Vienna bread
  • Pan de Viena
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