This is one of the best-loved breads in Switzerland and also one of very few Swiss breads that is shared across the different languages. It’s characterized by a strong, well-baked dark crust and a soft, irregular crumb.
For a dough weight of 1111g / 1 Basel bread loaf
- 75g Ruch flour
- 60g water 32-35°C
- 22g starter
RT: 6-7 hours DT: 26-28°C TA: 180
- 500g Ruch flour
- 400g water
Briefly mix the flour and the water, then cover and let stand for 30 minutes.
- 157g mature sourdough
- 12g salt
- 2g yeast
Slowly mix ingredients until the dough begins to fall away from the side of the mixing bowl.
- 40g water
Add the water and knead until entirely incorporated into the dough.
MT: 8-10 minutes slowly / 4-7 minutes quickly
- After kneading the dough, place it into an oiled tub.
- Fold after 40, 80 and 120 minutes.
- After the dough has risen for a total of 150 minutes, divide it into two pieces of equal size and loosely shape into round loaves, either by folding or rolling. Place the loaves seamside-down next to each other on a floured piece of parchment paper and dust the tops of the loaves with rye flour.
- Once fully proofed (50-60 minutes), place into an oven with steam at 255°C. After 10 minutes, lower the temperature to 210°C and bake until well-browned (do NOT release the steam!).
- (Remove the parchment paper from the oven after 20 minutes).
- Total baking time c. 45-55 minutes.