Swiss Comb Bread

Summary

Ingredients

• 1 kg flour, type 405
• 650 g water
• 2 packs dry yeast, or the corresponding amount fresh yeast
• 1 pinch ascorbic acid, (vitamin C)
• 22 g salt

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Instructions

1. Mix the flour with the dry yeast, the salt and the vitamin C dry together. Add the water and knead with the food processor or mixer.
2. Place the dough on a floured work surface and knead for about 10 minutes until it is smooth and elastic. Now put the dough in a bowl and cover and let rise for about 1 hour.
3. Chop off the dough and let it rest for 10 minutes.
4. Divide the dough into 2 portions and separate 1/4 of each of these 2 portions (results in the characteristic comb).
5. Shape the large portions into two long loaves of bread and press them in lengthways with a pasta roll.
6. The small pieces of dough work into an elongated roll about the length of the loaves of bread. Press in this roller several times with the edge of your hand and move it back and forth, so that individual chain links are created, which are still connected to each other.
7. Now place the comb in the recess of the loaves of bread and place both loaves of bread on a baking sheet lined with baking paper and cover and let rise for approx.
8. Dust with flour and place in the oven preheated to 240 ° C. Reduce the temperature to 200 ° C and bake the bread for about 45 minutes, until the crust is nice and brown and the bread sounds hollow.