There are many styles of Viennese bread shaping, the most common ones are stick shape, olive shape and braid shape. Viennese bread needs enough time to proof. When proofing is completed, the surface of olive-shaped and ball-shaped bread should be cut with a sharp knife at two or three diagonal slits from both sides. The surface of braided bread should be brushed with water first. , then sprinkle with a layer of sesame seeds, and then bake in the oven. Baking Vienna bread also requires steam. The oven needs low-pressure steam before the bread dough enters the oven. The steam cannot be turned off until the surface of the bread develops color. In the past, when baking hard bread, a thin wooden board was used to move the bread one by one into the oven and bake it directly in the oven. Nowadays, a wire basket-shaped flat baking pan is used. Put the bread in the wire basket and bake it in the oven together. The shape is cylindrical and very beautiful. There is also a milk bread variety of Vienna bread with pointed ends and a crispy crust coated with syrup.