Swiss Bürli
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 8 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 375 g flour (wheat flour type 550)
- 375 g flour (wheat flour type 1050)
- 500 g water
- 40 g yeast
- 20 g salt
- 100 g douh (wheat sourdouh)
- Flour for the cloth
Print Recipe
Pin Recipe Instructions
- First make a wheat sourdough from 50 g wheat flour type 1050, add a crumb of yeast and best let rise overnight or very warm. Then put everything together and knead into a dough. Then let the dough rise for about 30 minutes, weigh out pieces of about 60 g and then appear round. Now place two pieces together on a well floured cloth and let cook. Then bake with steam for approx. 25 minutes at approx. 230-240 ° C. To do this, you put a tray with water on the bottom of the oven. After 10 minutes, let the steam out of the oven and finish baking.
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