I call this Vienna Bread because it is exactly like the one we buy in the local bakery, only this has more flavour. It has a chewy crust, fluffy light but chewy centre, yet when toasted it is crisp as crisp as can be. This looks long but read it over and you will see that it is similar to everything that you do now when making a bread, so it is easy. What makes it even easier is that the kneading is done with your Kitchen Aid mixer and dough hook, but can be done by hand also. This recipe has a biga that is started the day before and left overnight 12 to 20 hours.