Vienna Bread Pan

Vienna Bread Pan - Top View

Long before French or Italian bread the best breads in Europe came from Vienna. French and Italian bakers in the days of Austrian-Hungarian Empire (not last week, mind you), that would come to learn the tricks of the trade.


It is here that we learned the advantages of wet pre-ferments and long, overnight, cold fermentations. The term poolish (a very wet pre-ferment using equal quantities of water and flour) which came from the employment of Polish bakers.

The bread is baked in the traditional batard shape like a torpedo. The slight tanginess in the flavor makes it perfect bread for cheese, old cuts, or just use your imagination.

Vienna Bread Pan - Bottom View
Bottom view of the Vienna Bread Pan showing both the “torpedo” shape of the pan and our initials indicating an original Bristow’s Iron Works mold.
Cooks two loaves 
Outside Dimensions26.6cm x 15.2cm x 7.6cm (10.5″ x 6″ x 3″)
Weight (each)3.3 k (7 lbs)

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