Half-Baked by Liz  recipes, crafting, & other fun things

Baguette Viennoise

February 10, 2016 / by Liz

Baguette Viennoise

Yield: 8 mini baguettes

Baguette Viennoise


  • 250 mL milk, heated to 40°C
  • 6.5 g dry yeast
  • 500 g flour (T55 in France)
  • 30 g sugar
  • 15 g powdered milk
  • 10 g salt
  • 1 egg
  • 50 g unsalted butter, room temperature
  • 150 g mini chocolate chips
  • --------------------------------------------------
  • egg wash;
  • 1 whole egg + 1 tablespoon cream, whisked together


  • Combine the milk and yeast, and allow the mixture to sit until a little foamy (about five minutes); then stir.
  • In the bowl of an electric mixer, whisk together the flour, sugar, powdered milk, and salt. Add the egg and milk mixture. Using the dough hook, mix on low speed for 4 minutes, then increase to medium speed and mix for another 3 or 4 minutes. Add the butter, and continue mixing on medium speed until the mixture reaches 24°C. Add the chocolate, and mix on low speed, just to combine.
  • Place the dough in a greased bowl, cover with plastic wrap, and rest at room temperature for 1 hour.
  • Punch the dough down, and divide into eight equal pieces (which should be 120 to 130 g each). Pre-shape each piece into a ball, cover, and rest for 10 minutes. Roll each ball into a long baguette shape – about 10 inches long. Use pointy scissors to cut a herring bone pattern into each little baguette, and brush with egg wash. Let the baguettes rise for 90 minutes.
  • Preheat the oven to 155°C (310°F). Once the baguettes have risen, brush with egg wash again, and bake for ~18 minutes, until golden brown.
  • Brush with butter after removing from the oven, and transfer to a cooling rack.
  • *See related blog post here.

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