Woody Swiss Fondue Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 7 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the pre-dough:
- 500g flour
- 400 ml water, lukewarm
- 10 g yeast
- 1 teaspoon sugar
For the dough:
- 500g flour
- 200 ml water, lukewarm
- 1 tablespoon salt
- 4 tablespoon olive oil
- 10 g yeast
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- For the pre-dough, mix the yeast with the water and the flour until the dough starts to bubble. Cover and let rest for 2-3 hours at room temperature.
- For the dough, mix the yeast with the water, flour and pre-dough. Add oil and salt. Knead the dough vigorously. Let rest for another 2 - 3 hours.
- Pull the dough apart and fold it twice. Place on a baking sheet dusted with flour. Roll out into a flat cake about 2 cm thick and let rise again for 20 - 30 minutes.
- Cut the dough into a grid shape with a knife or pizza cutter, cut through the dough completely and let it rise again for 20 minutes.
- Preheat the oven to 220 ° C (top / bottom heat). Before baking, place a bowl of water on the bottom of the oven.
- Put the dough in the oven. Bake for 25 minutes at 220 ° C. After about 15 minutes of baking time, turn the bread once so that the bread base is also golden brown.
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