Apparently, a viennois is the mother of the baguette. I'm not sure how convincing that story is. We haven't made baguettes, but from what I know about making them, the only real similarity between the two breads is the shape. Regardless, I love the viennois. It was tender and ever so slightly sweet. It sort of resembled a brioche, but with somewhat tenderer and more savory. We each made four loaves, so I had plenty of leftovers after Thanksgiving, and wow it made incredible turkey sandwiches.
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