Tantalus Viennois Bread
“Some memories stay with us forever.”
I grew up on the Atlantic coast of France, where one of my neighbours was a baker. Every week, I would walk to his bakery and leave with a warm pain viennois tucked under my arm. I could never wait until I got home – I would tear off pieces while it was still warm, enjoying its soft crumb and delicate sweetness.
To this day, I can still remember the aroma of freshly baked bread drifting through the street. It remains one of my oldest and most cherished food memories.
This course is my way of sharing that memory with you. Our warm Viennois bread, served with Estate Fermented Honey Butter and native horopito, brings together my French childhood and the flavours of New Zealand.
We hope this simple gesture creates a lasting memory of your own.
Axel Curtet-Latreille
Ingredients
- 150g strong bread flour
- 60g milk
- 40g lukewarm water
- 40g unsalted butter softened
- 2g dry yeast
- 3g salt
Method
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PREPARE THE YEAST
Gently warm the milk until lukewarm. It should feel warm, not hot.
Add the dry yeast to the milk, stir gently and leave for 5–10 minutes.
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MAKE THE DOUGH
Combine the flour, water and milk and yeast mixture.
Mix until all the flour is incorporated and a rough dough forms, approximately 3 minutes.
Cover and leave to rest for 30 minutes.
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ADD THE BUTTER
Add the softened butter.
Using a stand mixer fitted with a dough hook, mix on low speed for 5 minutes. Increase to medium speed and mix for a further 10 minutes.
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ADD THE SALT
Add the salt and continue mixing for another 3 minutes, until the dough is smooth and elastic.
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FIRST RISE
Transfer the dough to a lightly oiled bowl and cover.
Leave in a warm place until the dough has roughly doubled in size.
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SHAPE
Gently remove the dough from the bowl and divide it into your desired portions.
Shape each piece into a smooth roll and place on a lined baking tray.
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FINAL PROOF
Cover loosely and leave in a warm place until the rolls are light and puffy.
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BAKE
Preheat the oven to 220°C.
When ready to bake, reduce the temperature to 170°C. Bake for 6 minutes, rotate the tray, then bake for a further 6 minutes.