At a Glance
Wiener Laib is a lighter, high-hydration sourdough loaf inspired by Viennese baking: open crumb, crisp thin crust and a mild tang. Long, controlled fermentation develops flavor while keeping the loaf tender and easy to slice.[1][2][1]
Not suitable if:
- • You want an intense sour rye loaf → try a rye recipe
- • You have no active starter → first create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Roomy bowl for mixing and bulk fermentation
Dutch Oven
Creates steam for perfect crust without hassle
Dough Scraper
Makes handling sticky dough much easier
Bread Lame
For precise scoring to control oven spring
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Ingredients
Weigh all ingredients on a kitchen scale. Precision matters for hydration and crumb development; use the amounts below as bakers' percentages relative to flour weight.[1][2]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (strong white) | 450g | 100% | Provides a light, elastic crumb |
| Water | 330g | 73% | Room temperature; adjust slightly for flour absorption |
| Active mature starter (100% hydration) | 90g | 20% | Fed 4-6 hours before use, active and bubbly |
| Salt | 9g | 2% | Adds flavor and strengthens gluten |
| Olive oil (optional) | 10g | 2% | Gives softer crumb and longer freshness |
Schedule
Overnight Preferment (recommended)
Develops flavor without long daytime handling
Day-Bake (no preferment)
Faster, less complex flavor
💡 Tips
- If fermentation is fast, cool the dough to slow activity — refrigeration for retarding is effective[1]
- If you must delay baking, shaped loaves keep up to 48h in the fridge without major quality loss[2]
Step by Step
Prepare preferment (optional)
Mix starter with 100g of the flour and 90g water to make a levain. Cover and keep at room temperature until bubbly (4-12h depending on temperature). A mature levain gives better oven spring and flavor balance.[1][2][1]
⏱ 4-12 hours
Autolyse
Combine remaining flour and water in a large mixing bowl and rest for 30-60 minutes. Autolyse improves gluten formation and dough extensibility, important for an open crumb in Vienna-style loaves.[1][2]
⏱ 30-60 minutes
Mix and develop
Add levain (or starter) to autolysed dough, mix until incorporated. Add salt and olive oil, then perform 4-6 sets of coil folds or gentle stretch-and-folds during the first 90 minutes of bulk fermentation. Use a dough scraper to handle the dough cleanly.[1]
⏱ 10-20 minutes total for mixing and folds
Bulk fermentation
Cover the bowl and allow dough to rise until 30-50% larger, with visible bubbles. Temperature 21-24°C (70-75°F) is ideal for balanced flavor. Adjust times for warmer or cooler rooms — faster in warm rooms, slower in cool ones.[1][2][1]
⏱ 3-6 hours depending on temperature
Shape
Turn dough onto a lightly floured surface (use the first mention of dough scraper). Pre-shape gently into a round, rest 15-20 min, then shape into an oblong 'Viennese' loaf. Place seam-side up in a lightly floured couche or on parchment for final proof.[1][2]
⏱ 15-20 minutes
Final proof
Proof at room temperature until just slightly under proofed — dough should show slow spring-back when poked. For more flavor control, retard in the fridge 8-12 hours. Retarding tightens the dough slightly and enhances aroma.[1][2]
⏱ 1-2 hours at room temp or 8-12h in fridge
Bake
Preheat oven to 250°C/480°F with a Dutch oven or cloche inside for 30-40 min. Transfer loaf onto parchment paper, score with a bread lame to direct expansion, place in the hot vessel, cover for 15-20 min, then remove lid and reduce to 200°C/400°F for another 20-25 min until crust deeply caramelized. Use an instant-read thermometer to confirm internal 96-99°C (205-210°F) for fully baked crumb.[1][2][1]
⏱ 35-50 minutes
Cool
Transfer to a wire rack and cool completely for at least 90 minutes before slicing — cutting too early causes a gummy crumb. Use oven mitts to handle hot vessels.[1][2]
⏱ 90-120 minutes
Tips & Variations
Variations
Sesame-topped Wiener Laib
Brush with water before scoring and sprinkle 20g toasted sesame seeds
→ Adds nuttiness and visual appeal
Olive and Herb
Fold in 60g chopped olives and 1 tbsp chopped rosemary during shaping
→ Savory, Mediterranean twist
Lower hydration
Reduce water by 20-30g for easier handling
→ Tighter crumb, easier shaping for beginners
Pro Tips
- 💡 Weigh and mark all ingredients on your digital kitchen scale before starting to speed the process
- 💡 Use a banneton or couche for consistent proofing shape
- 💡 Score decisively with a bread lame — shallow scores close during bake, deep scores control expansion
Common Issues
If things go off-plan, these are common causes and quick fixes:
Storage
Paper bag at room temp
2-3 days
Keep cut side down to reduce drying
Cloth bag or bread box
3-5 days
Maintain a little airflow to keep crust crisp
Freezing
3 months
Slice before freezing and toast slices from frozen
⚠️ Avoid refrigeration; it accelerates staling through starch retrogradation and will toughen crumb sooner[1][2]