SWITZERLAND
Basel is well known for its bakers and it is also known for a bread with a soft crumb and a floury crunchy crust that may have originated in the home not the bakery. Traditionally Basel bread is made with a levain (starter) and with ruchmeal (the half white flour characteristic of Swiss flour mixes).
Levain
- 300 ml water
- 150 g whole wheat flour
- 150 g white wheat flour, t550 or higher
- 5 g yeast
Dough
- 600 g levain
- 600 g white wheat flour, t550 or higher
- 500 ml water, warmed
- 100 g whole wheat flour
- 40 g yeast
- 35 g salt
Combine the ingredients for the starter, and leave to ferment at room temperature for 12 hours.
Dissolve yeast in the warm water.
Mix the flours in a large bowl, add the yeast water and the starter, work with a sturdy wooden spoon for ten minutes.
Cover and leave to rise for 50 minutes.
Using floured hands turn out out onto a floured surface, and with several folds push the air out of the dough.
Leave to rise for a further 50 minutes.
With floured hands divide the dough into four equal pieces, shape into rounds, place on a baking tray with the floured sides up and leave to rise, about an hour.
Pre-heat the oven to 300ºC.
When the dough is ready reduce the temperature to 230ºC, bake for 60 minutes.
Indigenous Ingredients
Wheat