6. Once risen, deflate the dough and divide it into 9 equal parts, each weighing about 100 grams. Shape each part into a tight ball, cover with cling film, and let it rest for 15 minutes.
7. Shape each ball into loaves about 6-8 inches long and place on baking trays lined with parchment paper, about 4-5 loaves per tray.
8. Prepare the egg wash by beating the egg with a bit of salt. Brush the top of each loaf with the egg wash and score each loaf horizontally using a sharp blade. Let them rise again for an hour.
9. Preheat the oven to 450 degrees 15 minutes before the second rise ends. Bake each tray in the oven for 15 minutes, rotating halfway through the baking period. Allow the loaves to cool before serving.
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Enjoy your homemade Vienna bread and impress your family and friends with your baking skills!
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