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es ist ein reines weizenbrot und wird eigendlich mit ruchmehl gebacken. da ruchmehl in deutschland aber nicht leicht zu bekommen ist, habe ich es stattdessen mit einer mischung aus vollkornmehl und mehl type 550 gebacken.
it is a pure wheat bread is normally baked with the swiss “ruchmehl”. this flour is hard to get in germany, and so i did a variant using flour type 550 and whole wheat flour.
Laatste Update: 2018-02-13
Gebruiksfrequentie: 1
Kwaliteit:
today i would like to start with the basler brot. it is one of most famous swiss breads, and stems – as the name suggested – from basel. it has a very crisp crust and a soft crumb. it is a pure wheat bread is normally baked with the swiss “ruchmehl”. this flour is hard to get in germany, and so i did a variant using flour type 550 and whole wheat flour.
it is one of most famous swiss breads, and stems – as the name suggested – from basel. it has a very crisp crust and a soft crumb. it is a pure wheat bread is normally baked with the swiss “ruchmehl”. this flour is hard to get in germany, and so i did a variant using flour type 550 and whole wheat flour.
Laatste Update: 2018-02-13
Gebruiksfrequentie: 1
Kwaliteit:
