At a Glance
Basler Brot is a Swiss country loaf known for a thin, crisp crust and an open, moist crumb with a mild tang. The style relies on high hydration, a strong wheat base, and a relatively short bulk fermentation to preserve extensibility and create large alveoli. Proper temperature control and gentle handling are key to the characteristic crumb and crust development[1][2].
Not suitable if:
- • You prefer a very tight, sandwich-style crumb → try a denser rye recipe
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Dutch Oven
Creates steam for an open crust and consistent oven spring
Digital Kitchen Scale
Essential for accurate hydration and repeatability
Banneton Proofing Basket
Helps maintain shape during final proof
Dough Scraper
Helpful for handling high-hydration dough
Bread Lame
For controlled scoring to direct oven spring
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Ingredients
Weigh everything on a kitchen scale. High hydration and baker's percentages are critical to Basler Brot's texture; consistency is scientific, not guesswork[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Strong bread flour (12–13% protein) | 650g | 100% | Provides gluten strength to support open crumb |
| Water | 490g | 75% | Use 75% hydration; adjust ±2–3% depending on flour absorption |
| Active wheat starter (100% hydration) | 150g | 23% | Active and bubbly, fed 4–8 hours before use |
| Salt | 13g | 2% | Enhances flavor and strengthens gluten |
| Optional wheat sourdough levain (for extra tang) | 25g | 4% | Add if you prefer more acidity |
Schedule
Traditional Day Bake
Start in the morning, bake in the evening
Evening Mix, Next-day Bake
Mix in evening, retard overnight for convenience
💡 Tips
- Warmer kitchen? Shorten bulk fermentation and watch for dough extensibility rather than time[1].
- Retarding shaped loaves develops flavor and allows flexible bake timing[2].
Step by Step
Autolyse
Combine flour and water in a large mixing bowl. Mix until hydrated and let rest 30–45 minutes. Autolyse develops gluten without over-oxidizing the dough and improves extensibility, which helps create large alveoli[1].
⏱ 30-45 minutes
Mix starter and salt
Add starter and salt to autolysed dough. Incorporate using pinching and folding or a dough whisk if you prefer. Mix until cohesive but not overworked—you want extensibility, not tightness[1].
⏱ 10-15 minutes
Bulk fermentation with folds
Perform 3 sets of gentle stretch-and-folds at 30–45 minute intervals. Use a dough scraper to help lift and fold. The goal is structure without degassing large bubbles—be gentle to preserve gas pockets that form the open crumb[2].
⏱ 2–3 hours depending on temperature
Pre-shape and bench rest
Gently turn dough onto a lightly floured surface (use semolina). Pre-shape into a loose oblong; rest uncovered for 15–30 minutes to relax the gluten.
⏱ 15-30 minutes
Final shaping
Handle the dough minimally to keep bubbles intact. Shape into an oblong loaf and place seam-side up in a floured banneton or on a heavily floured couche. Dust top with flour or semolina for traditional look.
⏱ 10 minutes
Proof
Proof at room temp until noticeably risen (30–60% increase) or retard in fridge for 12–16 hours. Retardation accentuates flavor while also making handling easier[2].
⏱ 1–3 hours (room temp) or 12–16 hours (fridge)
Bake for crust and oven spring
Preheat oven to 250°C/480°F with a Dutch oven inside for at least 30 minutes. Transfer loaf to parchment paper, score with a bread lame, place in the hot Dutch oven, cover and bake 15 minutes. Remove lid, reduce to 200°C/400°F and bake 30–35 minutes more until deep golden and hollow sounding. Using a digital thermometer aim for 96–98°C (205–208°F) internal temp for a fully baked loaf[1].
⏱ 45–55 minutes
Cool before slicing
Transfer loaf using oven mitts to a wire rack. Cool at least 2 hours—cutting early will produce a gummy crumb. Cooling allows starch retrogradation and flavor development[1][2].
⏱ 2+ hours
Tips & Variations
Variations
Rye-influenced Basler
Replace 10–15% of bread flour with medium rye
→ Adds characteristic earthiness and slightly denser crumb
Seeded crust
Brush top with water and press sesame or flax seeds
→ Adds texture and nutty flavor
Higher hydration
Increase water to 78–80%
→ More open crumb but trickier handling
Pro Tips
- 💡 Use a digital kitchen scale for repeatable results—small weight changes alter hydration greatly.
- 💡 Keep folds gentle to preserve large gas cells; aggressive degassing reduces oven spring[1].
- 💡 If your kitchen is cool, use a proofing box or slightly warmer spot to maintain consistent fermentation[2].
Common Issues
If things don't go as expected, check these common issues and solutions:
Storage
Room temperature, wrapped in a linen-lined bread bag
3-5 days
Keep cut side down to retain moisture
Paper bag then cloth
2-3 days
Preserves crust better than plastic
Freezing
2–3 months
Slice and freeze; re-toast slices directly from frozen
⚠️ Do not store in the fridge—refrigeration accelerates staling via starch retrogradation[1][2].