This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Vienna bread differs in nearly every shop, and in many bakeries is far from being the genuine article.
It is made both over the straight and sponge dough method.
The proper manipulation of a Vienna dough requires a tight dough, about 15 pounds of flour to every gallon of liquid employed for doughing, plenty of good yeast, and approximately 1/2 hour's more time in fermentation than would be required for pan bread.
It is also indispensable to have a good supply of steam for the oven.
It was the carefulness of the Vienna baker, together with the good material employed, that gave him his fame, and not the addition of milk in bread, as some bakers seem to believe. It is mostly due to the care taken that gives Vienna bread its quality.