The soft dough and the high proportion of wheat sourdough give the alpine crust a particularly beautiful crumb structure. Baked well, a tantalising aroma will fill the kitchen, which will surely put a smile on any hobby baker’s face.
I made the wheat sourdough in this recipe from two different types of flour. By combining different types of flour you get a more complex aroma in the finished baked product. The mixing ratio can be changed as desired – though it is important to adjust the amount of water.
For a dough weight of 1378g / 2 pieces
- 150g Wheat flour W/700
- 120g Swiss Ruchmehl
- 300g Water
- 13g Starter (5%)
Stir together all ingredients and allow to mature for 15-18 hours. Sourdough temperature should be approx. 25-27°C.
- 180g Swiss Ruchmehl
- 300g Tipo 00
- 300g Water
- 583g Mature sourdough
Mix ingredients for 1-2 minutes then let autolyse for 60 minutes, covered.
- 15g Salt
- Add the salt and mix slowly for 10 minutes. Then mix on fast until the dough completely releases from the side of the mixing bowl (2-3 minutes).
- Then place the dough in a lightly oiled tub.
- Fold the dough after 60 and 120 minutes.
- Then allow it to mature at room temperature for 3 hours.
- To work up, turn the dough out onto a floured work surface and divided in the middle.
- To form, the dough is folded into the middle from all sides with light tension (the edges of the dough must overlap- only by doing so can you build tension in the dough and get a good result!). The forming of the dough is quite comparable to the regular folding of the dough!
- Place in a proofing basket with the seam-side down.
- The final proof can be done either at room temperature or in the refrigerator at 4°C.
- The loaves are baked at 250°C with strong steam.
- Reduce the oven temperature to 235°C after 10 minutes and bake until well-browned.
- Bake time of approx.35-40 minutes.