Basler bread

Instructions

Pre-ferment

1. Mix all the ingredients for the starter dough and leave to ferment for 8-12 hours.

Main dough

1. Knead the starter dough, flour, yeast and water in a food processor for 5 minutes.
2. Only then add the salt, increase the kneading speed and knead the dough for about 15 minutes.
3. Gradually knead the remaining water into the dough until it is completely absorbed.
4. Then place the dough in a lightly greased bowl, cover and leave to proof at room temperature for 90 minutes.
5. During this time, stretch and fold the dough 3 times.
6. Then cover the dough again and place in the fridge to proof for 12-24 hours.
7. Once the dough has proofed in the fridge, cover and leave to acclimatize at room temperature for about 2 hours.

Shaping

1. Carefully transfer the dough to a floured work surface and cut in half using a metal horn pastry cutter.
2. Then carefully drag the dough pieces over the work surface to obtain a smooth surface.
3. Then gently shape the dough pieces into a slightly elongated shape - make sure that the air does not escape.
4. Then place the dough pieces with the short side next to each other on a generously floured pastry cloth and also roughly flour the surface of the dough.
5. Cover the dough and leave to rest for another 40-50 minutes.
6. In the meantime, preheat the oven to 250 degrees top/bottom heat.

Baking

1. After proofing, lightly flour the dough again and then carefully place on a baking tray.
2. Then place the baking tray on the second-lowest shelf in the oven, steam the oven and bake the bread for approx. 50 mins. until crispy.
3. After 15 minutes, open the oven door briefly to allow the steam to escape, reduce the oven temperature to 230 degrees and bake for approx. 35 minutes.