Adapted recipe from the famous Basel bread using Swiss dark flour. It has a very crisp crust and a soft crumb.
It is a pure wheat bread To increase the amount of water while keeping the dough easy to handle I added a hot soaker. This helps to create a soft crumb. A little bit of butter helps here, too.
For the poolish
330gr Swiss dark flour
2gr fresh yeast
For the hot soaker
180gr swiss darl flour
490gr Swiss dark flour
15gr honey or malt extract
15gr fresh yeast
Mix water, flour and yeast for the poolish and ferment it overnight (10 to 12 hours).
For the hot soaker mix flour and boiling water and let it cool for 30 min.
Mix all ingredients for the dough until well combined and let it and ferment for 2 hours. Give the dough a fold every 30 min.
Form two long loaves and place them on a baking tray in a way that the breads touch each other on the short side.
Proof for 90 min.
Oven with steam 230C for 40m till the bread gets a rich dark colour.
Added by: Diego Rivera
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