Bürli

Instructions

Preparation

1. Mix all the ingredients for the starter dough and leave to ferment for 8-12 hours, covered.
2. At the same time, mix the autolyse dough until the flour has completely absorbed the water. Also leave to hydrate for 8-12 hours.

Main dough

1. Mix the pre-dough and autolyse dough in a mixer bowl with salt and yeast.
2. Knead until the dough comes away from the edge of the bowl. Make sure that the dough is really completely homogeneous and that no firmer autolysis dough is still unkneaded at the top of the kneading hook.
3. Now add the additional water in 2-3 steps, sip by sip, and knead in. Depending on the flour used, hold back the water, 55 mL is intended for stronger flours and without wholemeal meal.
4. Knead until the dough comes away from the side of the bowl again at low speed. It may take a few minutes for this to happen. The dough should now pass a window test very easily.

Main proof

1. Place the dough in a lightly oiled bowl, cover and leave to rest for 30 minutes.
2. After 30 minutes, stretch and fold for the first time. To do this, pick up the dough from all sides with wet hands, stretch it and fold it over the remaining dough. Then cover and leave to proof for another 30 minutes.
3. After 30 minutes, stretch and fold again. Leave to ferment for 1 hour.
4. After another hour, stretch and fold again. Leave to proof one last time for 1 hour.

Baking

1. 30 minutes before the end of the proofing, crumple a piece of baking paper into a ball and smooth it out again. Press into the cast iron pan until the shape of the pan is roughly mirrored.
2. Prepare a pan of approximately the same size as the cast iron pan and place the baking paper in it.
3. Preheat the cast iron pot in the oven to 250 degrees top/bottom heat.
4. When the proofing is complete, carefully turn the dough out onto a heavily floured work surface. From here on, great care is generally required to avoid destroying the air bubbles that have formed.
5. Divide the dough into three roughly equal pieces using a wet dough scraper.
6. Carefully dredge these pieces in flour on the work surface and carefully grind into roughly round pieces of dough. Place them in a Y-shape on the prepared baking paper in the pan. Using a sieve, lightly flour the dough pieces.
7. Allow the dough pieces to proof briefly in the pan for 10 minutes. Do not leave them too long, otherwise they will completely run again.
8. Remove the cast iron pot from the oven, carefully lift the baking paper with the dough pieces into the pot and close the lid.
9. Bake for 20 minutes with the lid on.
10. After 20 minutes, reduce the temperature to 220 degrees and bake for a further 25-30 minutes without the lid.
11. Leave to cool on a wire rack.