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to form, and then baked for at least half an hour at up to 330 °C (626 °F) Usually, two loaves are baked attached point to point, and steam is used to prevent a premature hardening of the crust, which should – unlike the loaf pictured above – not crack during baking.
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After a light kneading, the dough is formed into rough pieces, which are weighed and laid on flour-dusted wooden bards for half an hour. They are only lightly rolled into an oval shape, which allows for the dough's large
242:
was first described in a bakers' journal in 1944. After a marketing campaign by the Swiss Bakers
Association in the 1950s, it was made available in all Swiss bakeries.
368:
Koellreuter, Isabel und
Nathalie Unternährer, Brot und Stadt. Bäckerhandwerk und Brotkonsum in Basel vom Mittelalter bis zur Gegenwart, Schwabe AG, Basel, 2006.
35:
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235:, but now popular in all of Switzerland. It is distinguished from other Swiss breads by a very soft, porous dough and a mealy, crunchy crust.
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that is left to ripen overnight, producing the bread's characteristic aroma. It is then mixed with plain flour, salt,
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MĂĽller, Gustav, Das Brot im
Baselbieter Volksleben, Schweizerische Gesellschaft fĂĽr Volkskunde, Basel, 1939.
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is eaten in all of
Switzerland as an everyday food. It is also sold in the area near Basel in
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Meier, Eugen A., Das sĂĽsse Basel, Buchverlag Basler
Zeitung, Basel, 1996.
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Kantonsbrote, Fachschule
Richemont Luzern, Luzern, 1985.
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begins the day before baking with the production of the
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278:and water to produce a dough with a very high
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299:Distributed nationally through the retailers
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51:introducing citations to additional sources
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282:(over 80%), making the bread very soft.
238:The age of the recipe is uncertain. The
41:Relevant discussion may be found on the
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654:Breads with religious significance
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1339:Culinary Heritage of Switzerland
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388:Culinary Heritage of Switzerland
354:Culinary Heritage of Switzerland
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34:relies largely or entirely on a
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258:without cracks in the crust.
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223:traditionally made in the
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1030:Chorleywood bread process
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644:Bonhomme de Saint Nicolas
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728:Switzerland portal
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194:Media: Basler Brot
704:Category:Swiss breads
254:A traditionally made
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694:Recipes on WikiBooks
496:Regional specialties
47:improve this article
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886:Calcium propanoate
262:Production of the
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1208:Brand name breads
1045:Maillard reaction
891:Dough conditioner
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537:MĂĽnstertaler Brot
215:), in Basel also
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1253:Sourdough breads
1243:Pakistani breads
1187:History of bread
1172:Baker percentage
1070:Sponge and dough
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233:Basel-Landschaft
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165:Main ingredients
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821:Sandwich bread
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352:in the online
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213:Bread of Basel
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45:. Please help
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315:(France) and
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64: –
63:
62:"Basler Brot"
59:
58:Find sources:
52:
48:
44:
38:
37:
36:single source
32:This article
30:
26:
21:
20:
1344:Swiss breads
1283:
1268:Toast dishes
1263:Swiss breads
1258:Sweet breads
1248:Quick breads
1213:Bread dishes
1126:French toast
1111:Bread pakora
1101:Bread crumbs
613:Sweet breads
502:
477:ZĂĽrcher Brot
467:Petits pains
424:Swiss breads
363:Bibliography
308:
298:
295:Significance
284:
272:mother dough
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263:
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239:
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204:
203:
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33:
1323:Switzerland
1218:Bread rolls
1167:Breadmaking
1065:Pre-slicing
1060:Pre-ferment
982:Stand mixer
967:Farinograph
869:Ingredients
851:Whole wheat
846:White bread
816:Salt-rising
786:Brown bread
671:Motschellen
591:TĂĽrggenbrot
503:Basler Brot
350:Basler Brot
309:Basler Brot
264:Basler Brot
256:Basler Brot
240:Basler Brot
229:Basel-Stadt
205:Basler Brot
169:Pre-ferment
155:Basel-Stadt
145:Switzerland
116:Basler Brot
16:Swiss bread
1333:Categories
1141:Sandwiches
1106:Bread bowl
1008:techniques
841:Unleavened
826:Soda bread
801:Multigrain
661:Agathabrot
640:Grittibänz
599:Urner Brot
533:Paun jauer
513:Brascidèla
323:References
319:(Germany)
246:Production
103:March 2013
73:newspapers
1040:Leavening
1015:Autolysis
957:Bread pan
940:Equipment
831:Sourdough
811:Rye bread
796:Flatbread
356:database.
280:hydration
43:talk page
1285:Category
1136:Stuffing
1121:Croutons
1075:Steaming
1055:Proofing
1035:Kneading
836:Sprouted
630:Cuchaule
557:Rua-Brot
481:Langbrot
438:Burebrot
382:See also
175:, salt,
1297:Portals
992:Toaster
620:Bröötis
317:Lörrach
219:, is a
179:, water
87:scholar
1162:Bakery
1020:Baking
987:Warmer
471:panini
463:Weggli
447:Ballon
313:Alsace
301:Migros
209:German
187:
89:
82:
75:
68:
60:
1155:Other
1146:Toast
1131:Rusks
931:Water
926:Sugar
906:Flour
806:Quick
778:Types
770:Bread
507:BS/BL
443:BĂĽrli
288:pores
276:yeast
268:Hebel
221:bread
177:yeast
173:flour
135:Bread
94:JSTOR
80:books
1311:Food
1228:Buns
1094:Uses
1025:Biga
977:Peel
972:Lame
947:Oven
921:Salt
916:Milk
896:Eggs
881:Barm
487:Zopf
305:Coop
303:and
270:, a
231:and
157:and
131:Type
66:news
901:Fat
791:Bun
539:) (
227:of
49:by
1335::
675:AI
665:FR
634:FR
624:AI
603:UR
597:)
595:SG
585:SG
575:ZH
571:AG
561:FR
551:VS
541:GR
527:TI
517:GR
469:,
330:^
307:,
211::
171:,
1299::
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101:(
91:·
84:·
77:·
70:·
53:.
39:.
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