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Swiss Bürli

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Ingredients for 4 servings:

  • 375 g flour (wheat flour type 550)
  • 375 g flour (wheat flour type 1050)
  • 500 g water
  • 40 g yeast
  • 20 g salt
  • 100 g dough (wheat sourdough)
  • Flour for the cloth

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

Bürlibrot

First, make a wheat sourdough starter from 50g of type 1050 wheat flour, add a crumb of yeast, and let it rise, ideally overnight or in a very warm place. Then combine everything and knead into a dough. Let the dough rise for about 30 minutes, weigh it into pieces of about 60g, and then shape it into balls. Place two pieces together on a well-floured cloth and let it rise. Then bake with steam at about 230-240°C for about 25 minutes. To do this, place a pan of water on the floor of the oven. After 10 minutes, release the steam from the oven and finish baking.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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