Pain Viennois

Batch Size:
Yield:

Main

AmountIngredient
Bread Flour
Whole Milk
Whole Eggs
Fresh Yeast
Granulated Sugar
Salt2 t
Unsalted Buttersoftened
Scaled ingredient total805 g

Prep Method 8

  1. 1.In a mixer fitted with a paddle attachment, mix all of the ingredients-except the butter-on low speed for 2 minutes to hydrate.
  2. 2.Switch to a hook attachment and mix on medium speed for 5-7 minutes, or until gluten is developed.
  3. 3.Add the butter in 3 additions and mix until silky and all of the butter has been absorbed into the dough.
  4. 4.Place the dough in an oiled bowl and bulk proof for 60 minutes.
  5. 5.Divide into 100 g (3.5 oz) pieces and pre-shape into bâtards. Cover and bench rest for 10 minutes.
  6. 6.Final shape the bâtards into small baguettes and place on parchment-lined sheet pans.
  7. 7.Egg wash, score, and proof. Egg wash a second time right before baking.
  8. 8.Bake at 375°F (191°C) until the internal temperature is 190°F (88°C).

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Fresh YeastThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.0363
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Salt$0.0091
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Unsalted Butter$0.5734
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Yield805 g
Total Cost$0.6188
Cost Per G:$0.0008
Cost Per Serving$0.0773

Partial estimate; unpriced ingredients are excluded. 15% of ingredient weight is priced.

4 costing issues
  • Bread Flour: no active USD purchase price with a convertible package size
  • Whole Milk: no active USD purchase price with a convertible package size
  • Whole Eggs: no active USD purchase price with a convertible package size
  • Fresh Yeast: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

✓
Serving size8 servings per scaled recipe · 101 g each
Ingredient nutritional data5 of 7 connected
✓Bread FlourFlour, bread, white, enriched, unbleached420 g›!Whole MilkAdd nutritional data200 g›✓Unsalted ButterButter, stick, unsalted85 g›✓Whole EggsEgg, whole, raw, fresh50 g›✓Granulated SugarSugars, granulated25 g›!Fresh YeastAdd nutritional data15 g›✓SaltSalt, table10 g›

Nutrition Facts

8 servings per scaled recipe

Serving size1 serving (101 g)

Amount per serving

Calories210

% Daily Value*

Total Fat 10g
13%
Saturated Fat 0g
1%
Cholesterol 50mg
16%
Sodium 500mg
22%
Total Carbohydrate 41g
15%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 8g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 73% mapped. Scaled batch: 1692 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: eight 100 g (3.5 oz) loaves
  • Pain Viennois is classically made in the shape of a baguette but can also be made into rolls. The crust is softer and the bread is overall richer and sweeter than traditional baguettes. 100 g (3.5 oz) loaves make an ideal size for sandwiches or hot dog buns.