Basler Brot

Basler Brot (Basel Country Loaf)

The dark, round, mixed-flour country bread of Basel, distinguished by its deep cross cut on top that opens into a crispy star-shaped crown. A slow-proved sourdough loaf enriched lightly with honey, malt and a little lard.

Prep

40 min

Cook

50 min

Total

90 min

Serves

Makes 2 round loaves (about 900 g each)

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz (3¼ cups)) wheat flour (Type 550 or bread flour), Swiss Type 550 is closest to a strong bread flour
• •200 g (7 oz (1¾ cups)) rye flour (Type 720 or dark rye), Swiss Type 720 gives the classic dark crumb; medium rye is the closest substitute
• •100 g (½ cup) active rye sourdough starter (100% hydration, refreshed 8–12 h earlier), must be active and bubbly
• •7 g (2¼ tsp) instant yeast, small amount to ensure a reliable rise alongside the sourdough
• •420 g (1¾ cups + 1 tbsp) lukewarm water (about 28 °C / 82 °F)
• •20 g (1 tbsp) honey, or malt syrup (Malz) for a more traditional flavour
• •20 g (1 tbsp + 2 tsp) lard, softened, traditional; substitute sunflower oil for a leaner version
• •18 g (1 tbsp + 1 tsp) fine sea salt
• •5 g (1 tsp) caraway seeds (optional), many Basler bakers add them; omit for the classic neutral version
• •20 g (1 tbsp) rice flour, for dusting the banneton, dusting only; rice flour keeps the crust crisp and the star pattern sharp

Steps

1. 1 Mix the flours, salt, yeast and caraway (if using) in a large bowl. In a second bowl whisk the lukewarm water, honey, lard and sourdough starter until smooth.
2. 2 Pour the wet mixture into the dry and combine with a wooden spoon or dough scraper until no dry flour remains. The dough will be soft and slightly tacky — typical of a mixed rye/wheat country dough; do not be tempted to add more flour.
3. 3 Knead in the bowl (or on an unfloured surface) for 8–10 minutes until the dough is smooth, elastic and just clears your hands. The gluten should be developed but the dough should still feel soft, not stiff.
4. 4 Bulk ferment in a lightly oiled bowl, covered, at 22–24 °C / 72–75 °F for 3–4 hours, with one stretch-and-fold at the 45-minute mark. The dough should rise by roughly 50% and feel airy when poked.
5. 5 Turn the dough out onto a lightly floured surface, divide into 2 equal pieces (about 880 g each) and pre-shape into tight rounds. Rest, covered, for 20 minutes.
6. 6 Dust two bannetons (or bowls lined with a heavily floured tea towel) with rice flour. Shape each round into a tight boule by folding the edges into the centre and flipping seam-side down; cup your hands around the dough and pull it gently towards you on an unfloured surface to build tension on the surface.
7. 7 Place seam-side up in the bannetons, cover, and cold-retard in the fridge for 10–14 hours. This slow proof is essential for the deep colour and complex flavour of Basler Brot.
8. 8 In the morning, place a baking stone (or inverted heavy tray) on the middle rack of the oven with a steam tray underneath. Preheat to 250 °C / 480 °F for at least 45 minutes.
9. 9 Turn one loaf out onto a piece of parchment. Using a very sharp blade (a lame or razor), cut the signature Basler cross: a deep, confident cut about 4–5 mm wide running across the top, intersected by a second cut at right angles, with the four outer ends splayed slightly towards the edges of the boule. The cuts should be deep — roughly 1 cm at their deepest point — so they open dramatically in the oven.
10. 10 Lift the loaf on its parchment onto the hot stone, pour about 150 ml / ⅔ cup of boiling water into the steam tray, and close the door immediately. Bake at 250 °C / 480 °F for 12 minutes with steam.
11. 11 Remove the steam tray, reduce the temperature to 220 °C / 425 °F and bake for a further 30–35 minutes, until the crust is a deep, even mahogany brown and the internal temperature reads 95–98 °C / 203–208 °F on an instant-read thermometer.
12. 12 Cool on a wire rack for at least 2 hours before slicing — cutting too early will give a gummy crumb. The crust will crisp further as it cools and the loaf will keep, wrapped in linen, for up to a week; slice and toast on the third day for the most flavourful eating.