The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Swiss Artisan Bread

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Heinz's picture
Heinz

Swiss Artisan Bread

 

 

Here is a bread recipe that is simple, does not require a preferment and hours + hours to make. I call it Swiss Artisan Bread because it is the closest to the bread we ate while growing up in Switzerland. 

I use unbleached, organic King Arthur flour. I find that the dough develops well when the room temperature is around 77 degrees.

 

2 cups of white Bread flour


1 cup of whole Wheat flour

½ cup of Rye flour

¼ tsp. Instant Yeast powder (Fast-Rising, Rapid-Rise, Quick Rise)

1 tsp. Honey

1 1/4 tsp. Sea Salt


1 1/2 cup filtered Water

 

▪                Mix together the dry ingredients in a bowl.

▪                Add in the water (with dissolved honey) and mix until all the liquid is absorbed.

▪                Knead for approx. 8-10 minutes.

▪                Let the dough rest for 90 minutes in the bowl covered with a plastic bag.

▪                Gently flatten the dough on a flat surface.

▪                Then fold it like a letter and shape it into the desired form.

▪                Transfer dough into a proofing basket lined with parchment paper.

▪                Cover with a plastic bag and let it rest for 60 minutes before baking.

▪                Preheat the oven to 500 with clay baking dish.

▪                Open the hot oven and transfer the dough with parchment paper into baking dish.

▪                Score the top & lightly sprinkle with flour.

▪                Put on the dish cover and bake for 30 minutes at 500.

▪                Remove the cover and continue baking at 400 until crust is as desired.

 

Good luck and bon appetit.

 

 

 

 

AnnaInMD's picture
AnnaInMD

Sounds like a winner, Heinz ! Now send us some pictures :)

Heinz's picture
Heinz

AnnaInMD,

I think I managed to post a picture. Check the original post, it should be on the top.

Heinz

AnnaInMD's picture
AnnaInMD

The loaf is beautiful, Heinz !

bread basket's picture
bread basket

Heinz, I have found too that a mix of WW, Rye and AP gives the taste I remember from home. Good job! Will do this as soon as possible (as soon as it cools off a bit, it it steamy here in Western NC). By the way, where did you grow up?

dsmithnc's picture
dsmithnc

bread basket,

Humid in Western NC, you bet.  I'm in the Asheville area.

bread basket's picture
bread basket

Wow, what a awsome community: meeting people all over the world and last but not least in my own neibourhood. I live in Brevard. Would you know when the Artisan Baker event will be this year?

bread basket's picture
bread basket

Wow, what a awsome community: meeting people all over the world and last but not least in my own neibourhood. I live in Brevard. Would you know when the Artisan Baker event will be this year?

asfolks's picture
asfolks

I'm in Asheville as well and used to live in Brevard.

The Bread Festival is in April every year.

bread basket's picture
bread basket

too late. Will check on it next year!

dsmithnc's picture
dsmithnc

Yep, it was, and I finally made it this year.  What an amazing event.  Got to two workshops as well as the doings down at Greenlife.  It wll be a "must" on next year's calendar.

Dick

Heinz's picture
Heinz

I was born in Bern and grew up in Biel.

hanseata's picture
hanseata

but what about the good old European habit of measuring in weight, not in volume?

All my cook books list different weights for 1 cup of flour, and when I weighed my own organic flours per cup, they differed again - quite significantly.

Karin

 

Heinz's picture
Heinz

Karin,

I could measure in weight but I like things simple and easy.  If you get the ratio of flours right you can always add a little bit more water or white bread flour depending on how the dough feels. The dough should not be sticky.

Heinz

hanseata's picture
hanseata

I do the same adjustments, Heinz, but you will see that TFLers often "weigh in" on that volume-versus-weight controversy.

Happy baking,

Karin

 

lumos's picture
lumos

When we had a holiday in Bernese Oberland region many, many years ago,  the hotel we were staying served one of the tastiest bread I'd ever had for breakfast,  and I've been looking for the recipe ever since.   I wasn't a bread geek like I'm now those days, so I didn't think of asking what sort of flours were used to make it and in what proportions (which I really regret even today!) but they told me it's a sort of quite regular 'everyday' bread they eat in their region.  Looking at your photo and recipe, and trying to imagine how it's going to be like, I have a feeling it maybe quite close to the bread we had there......... Is this my lucky day and are you going to tell me that's where you came from??? :p  (Actually my heart started racing when I saw the photo!)

Even if not, the bread looks really good, I'll definitely try to make it very soon. I'm not good with measuring flour in cups, but it'd be alright to think you mix white flour : wholewheat : rye in 4 : 2 : 1  ratio, isn't it?     Can you give me some indication about the hydration, please? Is it about 70% or is it drier or wetter? (just a rough indication will be fine)

Thanks in advance....and thank you for sharing the recipe.

Kind regards,

lumos 

Heinz's picture
Heinz

Lomos,

It may not be exactly the same bread you ate in the Bernese Oberland but probably close. The ratio 4 : 2 : 1 will work for you. Hydration: after kneading, the dough should still be kinda soft but not sticky. Just make the usual fine adjustment by adding a little bit more water or white bread flour. 

Enjoy!

lumos's picture
lumos

So it was my lucky day!

Thank you, thank you, thank you, Heinz, for sharing your treasured recipe.  It's almost a quarter of a century since I had that bread in Switzerland,  I have looked many bread books with Swiss bread recipes, but I think yours sounds like the nearest to what we had there.  Pity it's a forum on internet, I can't give you a big hug!

 I think I'll try it with my usual hydreation of 70% and see how it works. Thanks again!

Felix's picture
Felix

Great looking bread and a flour mixture that promises an interesting taste and texture. Can you confirm it really only needs a quarter teaspoon of yeast? Seems very low for almost 4 cups of flour.

Heinz's picture
Heinz

I like this bread a little on the compact side.  You can double the yeast amount and it will be fluffier.