Basel bread (Basler Brot)

Category: Yeast bread
Kitchen: swiss
Basel bread (Basler Brot)

Ingredients

dough (poolish):
flour 1c 165g
serum 165g
dry yeast 2g
dough:
all dough
flour 1c 330-340g
salt 12g
warm water 215g
dry yeast 4g

Cooking method

  • One of the most famous Swiss breads. It looks like a double, which characterizes the "unity of the city and the countryside" (Basel and the suburbs). In addition, in Switzerland it is considered indecent to cut bread with a knife, it can only be broken off, which is convenient in this "double" case. The crust of this bread is thin and crispy, and the crumb is airy. For dough (pulisha), mix all the ingredients, leave at room temperature for 2 hours and refrigerate for 12 hours. Instead of whey, you can use yogurt or kefir in half with water. Yeast can be replaced with active wheat sourdough (20g), but do not forget to take the same 20g from the finished dough and mix them with the starter. After 14 hours, the dough looked like this: Basel bread (Basler Brot)
  • We knead the dough. It is better to do it in a dough mixer or mixer, but it can also be done in a bread maker. We lay everything at once, knead for 4 minutes at 2 speeds and 8-10 minutes at 4 speeds. The dough is quite liquid, but by the end of the batch it completely lags behind the walls of the bowl: Basel bread (Basler Brot)
  • If not lagging behind, you need to add the kneading time. Cover with foil and leave at T = 26-28 * C for 90 minutes with 2 strokes after 30 and 60 minutes. Here is it after 1.5 hours:
  • Basel bread (Basler Brot)
  • We grease our hands with oil, take out the dough and divide it into 4 parts. Stretch and fold each part with an envelope (stretch and fold), form an oblong bun and lay out on parchment on a baking sheet so that they stick together during proofing: Basel bread (Basler Brot)
  • Since the dough is quite soft, you need to prop it on the side with a rolled towel or a fold of parchment so that the buns do not spread. Leave the bread to rise in a warm, damp place for 60-90 minutes. I left it in a warm oven with a frying pan with boiling water. I overexposed and they managed to "grow together" everywhere so that I had to slightly separate them. Preheat the oven to 240 * C and bake with steam for 15 minutes, release the steam and reduce T to 200 * C for another 12-15 minutes, then increase it again to 230 * C and bake for about 10 minutes more until a beautiful crisp:
  • Basel bread (Basler Brot)


Kras-Vlas
Lina! very cute bread, lures!
Bassvet
The recipe is very interesting, and it probably tastes good, but I would like more details - how much water, yeast ...
Nikusya
Let's wait a little Linadoc, will come and tell everything.
Linadoc
Quote: Kras-Vlas
something is wrong with the ingredients ... something is missing ...?)

Olga, yes, the Internet turned off when loading the recipe and threw off all the ingredients. I fixed both the Internet and the recipe. Help yourself, it turned out awesome !!! But not enough gobbled up dare all while I dealt with the Internet.
Kras-Vlas
Thank you, Lina, I will definitely try! (the new avatar is good, you just need to get used to it ...)
paramed1
I was right, after all, you baked bread ... I also want wheat bread. So she got up and went to put the dough, right now.
Galleon-6
Linadoc
Quote: Kras-Vlas
the new avatar is good, you just need to get used to it ...
Olga, Thank you
Quote: paramed1
So she got up and went to put the dough, right now.
Veronica, that's smart! Bon Appetit!

Elena, Thank you!
paramed1
And now I have put it! And let it be worse and fatter for me tomorrow, but I will eat it and I will be happy (at least something ...). Nobody else eats white bread in the house. One figure observes, 42 sizes with an increase of 182, the second observes the sugar level ... Only I don't care about everything. But I'm kind!
Linadoc
Quote: paramed1
Nobody else eats white bread in the house.
But this one will be eaten! Just tell them that it is made of holes, and they are low in calories!
paramed1
Come on, very little!
Linadoc
Quote: paramed1
very little!
Praaaaah! It doesn't even have butter or sugar! He's generally dietary!
Anatolyevna
We must definitely try! Beautiful, but I think what delicious.
paramed1
The tablet makes a fool again, does not insert a photo, the message disappears ...
Baked. Did 128 things at the same time, forgot to put salt. It turned out that it’s good without her. She immediately chewed on half of one bun. The husband chewed a piece of the crust, said that when he returned from the hospital, he would eat it, although it was impossible. And if I had added some salt ...
Wait, the guests will come, they will eat everything that they have prepared, and there are also pies, the pie is almost ready with cherries, and there is all kinds of meat. And there will be only one photo and crumbs. I'll go with the tea and milk the rest ...
Lina, thanks again. You are a true friend!
paramed1
Basel bread (Basler Brot)

Here, it was inserted. I forgot to turn it over ... My guests have already eaten everything. They said not to worry about salt, as if we were eating matzo ... There is no salt either.
Linadoc
Veronica, well done! Although upside down, it is clear that it is worthy! And with salt it is absolutely delicious. For your finicky I still rye with seeds did.
Katko
Linadochow long I didn’t dare to eat this bread ... but today I corrected this misunderstanding))
here are my tanners
Basel bread (Basler Brot)Basel bread (Basler Brot)Basel bread (Basler Brot)
Linadoc
Katerina, ooooooo, class! Good tanners
Katko
Linadoc, but you know, porosity as you didn’t work out .. I’m sinning for flour .. it seems that I put everything together using technology several times and proofed in a damp oven ... but the porosity is smaller ...


Added on Friday 27 Jan 2017 9:02 PM

I won't show it anymore, they ate everything, very tasty and delicious)

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