Alpine Crust

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.


Wheat sourdough

  • 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.

Main dough:

  • 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.