Swiss comb bread

Ingredients for 2 servings:

• 1 kg flour, type 405
• 650 g water
• 2 packs of dry yeast, or the equivalent amount of fresh yeast
• 1 pinch of ascorbic acid (vitamin C)
• 22 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Dry mix the flour with the dry yeast, salt, and vitamin C. Add the water and knead with a food processor or mixer. Place the dough on a floured work surface and knead for about 10 minutes until smooth and elastic. Then transfer the dough to a bowl, cover, and let it rise for about 1 hour. Punch down the dough and let it rest for 10 minutes. Divide the dough into 2 portions and separate 1/4 of each of these portions (this creates the characteristic ridge). Form the larger portions into two oblong loaves and firmly press them lengthwise with a rolling pin. Shape the small pieces of dough into an oblong roll approximately the length of the loaves. Press this roll down several times with the edge of your hand, moving it back and forth to create individual “chain links” that are still connected to each other. Now place the comb into the hollow of the loaves and place both loaves on a baking sheet lined with parchment paper. Cover and let rise for about 30-45 minutes. Dust with flour and place in an oven preheated to 240°C. Reduce the temperature to 200°C and bake for about 45 minutes, until the crust is nicely browned and the loaves sound hollow.