Crusty Swiss Loaf
I had originally been trying to make bread rolls when an attempt using bacon and olives failed miserably. It tasted ok, but the shape – I mean, what is there to say? And so the bacon-olive dream mutated into a round loaf!
This bread is easy to make and maintains its freshness for a long time thanks to the alpine rye and the Ruchmehl. It’s flavor fits with every meal, and it’s truly enjoyable with both sweet and sour toppings.
For a dough weight of 1362g
- 250g rye flour type 960
- 250g water
- 10g starter
DT: 26-28°C RT: 18-24 hours TA: 200
- 510g mature sourdough
- 150g Alpine rye
- 140g rye flour type 960
- 200g Ruchmehl
- 320g water 35-40°C
- 17g salt
- 10g yeast
MT: 5-6 minutes, mixing slowly DT: 30-32°C
- Mix all ingredients together to make the dough.
- Let the dough rise in the bowl for 20 minutes.
- After the dough has risen, form it into a round loaf and place it seamside-down in a proofing basket.
- One 3/4 proofed (45-60 minutes) place in an oven at 250°C with strong steam.
- As soon as enough cracks on the crust have formed, let the steam out of the oven (4-7minutes).
- After initially baking the bread for 10 minutes at 250°C, lower the temperature to 210°C and bake until well-browned.
- Baking time: c. 60 minutes.