Publisher's Synopsis
Excerpt from Vienna Bread: Instructions and Recipes
Now, it needs no comment of ours to bring home to the average baker the fact that there is very little bread answering to the above description on sale anywhere, and that is exactly what we want to emphasise at the commencement of this book. To make Vienna bread to command a sale, it must be made different from other breads, not only in appearance, but in ?avour; and it might not be out of place to point out that the people to whom this bread appeals do not mind whether the twopenny roll weighs ten, twelve, or fourteen ounces, so long as it eats all right. This is an age of cheapness, unfortunately, and the baker feels that unless he gives a big chunk of bread his customer will go elsewhere. This may be all right in some things, of course, but when he starts on Vienna bread he ought to take for his motto Quality. Unless he does this, puts in good material, exercises every care, both in fermenting and finally working off the dough, he would perhaps be more profitably occupied making pony loaves.
The London Exhibition seldom draws out any great samples of Vienna bread, contrary to what might have been expected - that is, of course, in our opinion - and so we have no ready means of showing what good Vienna bread ought to be like. In the following, however, we will try to explain how good commercial Vienna bread ought to be made.
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