Swiss mountain bread Sua

Category: Sourdough bread
Kitchen: swiss
Swiss mountain bread Sua

Ingredients

Dough:
peeled rye flour 85 g
water 101 g
maternal rye sourdough 7 g
Dough:
wheat flour 411 g
whole wheat flour 72 g
water 309 g
yeast 0.5 g
salt 13 g

Cooking method

  • A recipe from Michel Sua's book Advanced Bread and Pastry, which Nadia kindly shared in her magazine 🔗
  • I don't really like wheat bread with rye sourdough, but it was interesting to bake it, taste it, tinker with a new form.
  • The result is a nice tasty bread.
  • For 1 large bread weighing about 1 kg
  • Opara: Mix the mother's starter culture with flour and water and leave overnight at room temperature (18-21 C).
  • Dough: Knead ingredients until gluten is medium.
  • Fermentation: about 2 hours (at 25 ° C), fold in the middle of fermentation. The dough should double in size.
  • Roll the dough into a ball and rest for about 20 minutes. Original molding - ring.
  • Proofing - about 2 hours (I have 1 hour 30 minutes). Cut the bread.
  • Bake with steam for about 40-50 minutes. I steam baked at 240 ° C for the first 15 minutes, then reduced the temperature to 220 ° C and until cooked for another 30 minutes.
  • The bread has a thin crispy crust, very soft. I felt a slight sourness, I think. what does it give rye sourdough.
  • Swiss mountain bread Sua

The dish is designed for

1 bread, weighing 1kg

Cooking program:

Baking in the oven

Note

Bread in Switzerland is a regional product. Its form and recipe depend on the traditions of baking, as well as on the topographic and climatic conditions of the area. Each canton can boast of its own traditional breads, with different recipes, flavor and aroma properties, weight, shape and finish.
Sua mountain bread is similar to rye bread from the canton of Graubünden. In the local dialect it is called "Brascidela" or "Bracciadella". It has a ring shape and is baked from a mixture of rye and wheat flour. Previously, after baking, bread was traditionally strung on a stick and dried for several days or weeks to keep it stored longer. Hence such a form of bread.
It's always nice to bake bread with a story ...
Bake and make your loved ones happy!

Tanyulya
Beautiful bread! Myakish is very sincere.
ang-kay
Basilisk!The beauty. The sourness is clearly from rye sourdough. Did you put something in the middle of the ring? Very much you have it even. : bravo: Would you teach me how to form bread like that ?! And what yeast? And the cuts are so awesome! As always, everything is super! I drag it to bookmarks.
barbariscka
Tanyulya, thanks Tanya!

ang-kay, Angela, I didn't put in the yeast, because I think that almost 200 g of active sourdough should raise the dough. If I put it, I think that 2 g of compressed yeast is more than enough. I formed a ball, let it rest for 20 minutes, then made a hole in the middle, stretched it out with my hands, put a metal jar from under the olives (after having greased it with oil) and so set it on baking paper, covering it with a bag.
Transferred from the paddle directly to the stone in the preheated oven. That's all the tricks, maybe there are other ways, I did not look. Will you bake, share. If it's just a family oven, traditional molding methods are probably more convenient.
Galina S
Quote: barbariscka
20 minutes, then I made a hole in the middle, stretched it out with my hands, put there a metal jar from under the olives (after having greased it with oil) and so set it on baking paper, covered with a bag.
Vasilisa hello, did you remove the jar before baking? I baked bread like that with a hole, it almost dragged on when proving. You have very beautiful bread !! as always.
kotyuchok
Vasilisa, very beautiful bread, I am not friends with sourdough, but I would definitely bake it. The shape is attractive, as I understand it, together with the jar, and bake, so that the middle does not tighten when baking, I can at least repeat the shape
SanechkaA
Vasilisa, the beauty is extraordinary! every time looking at your photos I can't believe my eyes that such gorgeous bread can be baked at home
barbariscka
Galina S, Hello Galya! Therefore, I had to put the jar so that the hole would not heal ... I pulled it out in the middle of the baking. Next time I'll try to pull it out before baking ... I did not find information on such a molding, so everything is by trial
kotyuchok, Olesya, you can bake a similar bread with yeast, make yeast dough, because there is not so much mother's leaven there
SanechkaA, Sasha, everything is in our hands, we only need desire ...
Girls, thank you all! I am pleased that you liked the bread
ang-kay
Quote: barbariscka

Will you bake, share.
Well this is me forever
Quote: barbariscka
If it's just a family oven, traditional molding methods are probably more convenient.
Yeah. I read your comments in the source.
celfh
Vasilisa, everything is great: both bread and photos! And most importantly, your hands are golden! Bravo!
barbariscka
Thank you Tatiana!
Merri
Vasilisawhat a great job !!!
kisuri
Vasilisa, the bread is handsome! As always !
barbariscka
Merri, kisuri, thank you dear Irish!
Kras-Vlas
Vasilisa! And I got such a wheel!
I did everything as in the recipe (I took a chance without yeast).
The proofing was more than 2 hours - I could not wake up in time.
I was upset, because the ring was very blurry, I set it to bake - whatever happens!
But in the oven it got picked up and it turned out pretty well, it seems to me ...
I took out the jar after baking (I wrapped it in oiled paper just in case).
Swiss mountain bread Sua
The result is a very cute motley crust, crispy!
The crumb is fragrant, I got a little thick, because everything was adding flour - the dough was sticky.
I am very happy that I tried to bake such bread!
Thank you, Vasilisa! For the recipe and a detailed description of the actions!
For making me friends with leaven!
Swiss mountain bread Sua

barbariscka
Olga, very nice bread turned out ... And wonderful on the cut It is interesting to try a new shape, but this bread is wonderfully obtained with an ordinary batard or round. I'm glad that you liked
Thanks for the feedback and photos
GruSha
Vasilisa, I saw on the internet special proofing baskets for such bread.
barbariscka
Gulya, this is interesting ... Of course, you can mold it and do without a basket, but it will be more convenient with it.
GruSha
it was just the most interesting how they bake and came across a picture
I want to bake your bread tomorrow, I'm looking for a jar))
barbariscka
Good luck!
GruSha
: nea: Here, Vasilisa and my bread! With large holes, it was fermented for a little over three hours. I'll bake it again, I want a crumb like yours :)

🔗

barbariscka
Gulya, the bread is beautiful! Thanks for photos...
GruSha
Vasilisa, Thank you
Kras-Vlas
Gulya, very beautiful bread turned out!
Holes!
GruSha
Olga, Thank you. They are random)))

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