Swiss Waadtland Bread

For those that are familiar with Swiss breads, this cross-bread will likely be known. This bread has been on my to-do list for awhile, but the crumb on the original didn’t appeal to me and so I came up with a modified recipe. I have kept the production and shaping as easy as possible- the pre-dough can be either a wheat sourdough (Lievito Madre) or a yeasted pre-dough (poolish).

You have to decide whether it does justice to the original, but in taste and looks this bread was a palate pleaser.

Recipe

For a dough weight of 1763 / 3 pieces, each 588g of dough

Total Recipe

1000gWheat flour 550/700100%
675gWater67,5%
50gSchmalz/Butter5%
20gSalt2%
15gLiquid malt1,5%
3gYeast0,3%

Recipe with poolish

Poolish

300gWheat flour Type 550/700
300gWater 4°C
1gYeast

Completely dissolve the yeast in water and stir in the wheat flour until lump-free. Then let it rise fro 10-12 hours at room temperature. Then store it in the refrigerator at 4°C for a further 6-36 hours.

Main dough with poolish

700gWheat flour Type 550/700
600gMature poolish
375gWater /10°C
20gSalt
15gLiquid Malt
50gLard/Butter
3gYeast

Recipe with Lievito Madre

Lievito Madre

200gWheat flour Type 550 / 700
100gWater 30°C
75gStarter (Lievito Madre)

Mix all ingredients until lump-free and allow to mature at room temperature for 4-5 hours.

Main dough with Lievito Madre

750gWheat flour Type 550 / 700
375gMature Lievito Madre
550gWater 4°C
50gLard / Butter
20gSalt
15gLiquid malt
3gYeast (not required with a very active LM!!)

Production

  • Mix the wheat flour, pre-dough (Lievito Madre or Poolish), and water for 2 minutes on slow in the kneading machine. Then cover the autolyse dough and allow to hydrate for 45 minutes.
  • After the autolyse add the salt, yeast, and malt and mix slowly for 7 minutes. Just as the dough releases from the side of the mixing bowl the lard/butter is added and quickly kneaded.
  • The dough must fully release from the side of the mixing bowl.
  • After making the dough place it in an oiled dough tub.
  • After 45 minutes, fold the dough and allow to rise for a further 60 minutes.
  • After the second rise, divide the dough into 3 equal-sized pices and loosely form into round loaves. Place on a floured work surface with the seam-side down.
  • Cover with plastic or a linen cloth and allow to relax for 30 minutes.
  • To shape, dust the loaves with flour and using a thin rolling pin (cooking spoon…) press into the dough to form a cross and let it rest again for 30-45 minutes Zur Formgebung den Teigling mit Mehl bestauben und mit einem dünnen Rollholz (Kochlöffel,…) über das Kreuz abdrücken und nochmals ca. 30-45 Minuten ruhen lassen (Place upside down on a linen cloth or proofing basket).
  • The breads are baked in a preheated oven at 250°C with strong steam.
  • After an initial baking time of 5 minutes, reduce the oven temperature to 210°C.
  • Total bake time of about 30-35 minutes.