Solothurner bread

Instructions

Pre-ferment=

1. Mix everything together and leave to ferment covered at room temperature for 8-12 hours.

Main dough

1. Place all the ingredients in the food processor and mix for 3-4 minutes. Then increase the kneading speed and knead the dough for a further 8-10 minutes at medium speed.
2. Finally, gradually add the last portion of water to the dough and knead for a further 2-3 minutes until it passes the window test.
3. Then place the dough in a lightly greased bowl, cover with a dough cloth (proofing film) and leave to proof for 60-90 minutes at room temperature.
4. In the meantime, stretch and fold the dough 1-2 times.

Shaping

1. After the proofing time, carefully turn the dough out onto a well-floured work surface and gently drag it over the work surface 2-3 times to achieve a smooth surface. Shape the dough into a slightly elongated shape and ensure that the air remains in the dough as much as possible.
2. Then place the dough with the seal facing downwards on a floured dough cloth and dust with flour. Support the dough lengthwise on both sides with the dough cloth and leave to proof at room temperature for 20-30 minutes.
3. In the meantime, preheat the oven with a bread baking stone to 280 degrees top/bottom heat.

Baking

1. Carefully place the dough piece on a bread shovel with the lid facing downwards and from there place it directly on the hot bread baking stone in the oven and bake for 10-15 minutes. Tip: If your oven does not reach 280 degrees, simply use the highest possible temperature.
2. After 10-15 minutes, reduce the oven temperature to 180 degrees and bake the bread for a further 30-40 minutes until crispy.
3. After baking, leave the bread to cool thoroughly on a rack.