April 28, 2008 - 2:44am
Swiss bread recipes
Hi: As I mentioned in a post last week, it was that trip to Switzerland with my family that sent me over the edge...I am now baking several days a week.
My middle child (it figures!) is a culinary snob and would like me to replicate some of the breads we had in Switzerland. Attempts to pass off Leader's "Silesian Light Rye" as something from Basel have only been marginally successful (altho it was a delicious loaf, nonetheless).
I have a lovely, cholesterol-laden recipe for Zopf, the Swiss braid, but am looking to increase my repertoire. Does anyone have any recipes they can share?
Paula
PS: I have already told this child that he needs a career that provides an expense account.
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Altus according to George Greenstein's "Secrets of a Jewish Baker", altus is the secret of good rye bread. Altus is left-over ground-up rye bread, soaked in water. To make altus, cut the crusts from a loaf of bread, soak it in water for several hours, or overnight, under refrigeration. It will keep several weeks under refrigeration. Use small amounts in bread dough, pressing water out of it. This will intensify the taste of the rye bread, make it a moister bread. You will have to adjust the hydration of your dough when you use altus, probably adding a bit more flour.
qahtan
Hi qahtan:
Ah...I thought I heard the term "altus" before, but couldn't recall where. Come to think of it, the word sounds similar to the "alt brot" my son told me about. this might be fun to try...but with 3 teenagers, I have yet to find any leftover bread!
thanks!
Paula F
Philadelphia PA