Basler Brot

A traditionally made Basler Brot without cracks in the crust.

Production of the Basler Brot begins the day before baking with the production of the Hebel, a mother dough that is left to ripen overnight, producing the bread's characteristic aroma.[1] It is then mixed with plain flour, salt, yeast and water to produce a dough with a very high water content (over 80%), making the bread very soft.[1]

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.[1] They are only lightly rolled into an oval shape, which allows for the dough's large pores to form, and then baked for at least half an hour at up to 330 °C (626 °F)[1] 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.[1]

Distributed nationally through the retailers Migros and Coop, Basler Brot is eaten in all of Switzerland as an everyday food. It is also sold in the area near Basel in Alsace (France) and Lörrach (Germany)[1]

• Koellreuter, Isabel und Nathalie Unternährer, Brot und Stadt. Bäckerhandwerk und Brotkonsum in Basel vom Mittelalter bis zur Gegenwart, Schwabe AG, Basel, 2006.
• Müller, Gustav, Das Brot im Baselbieter Volksleben, Schweizerische Gesellschaft für Volkskunde, Basel, 1939.
• Kantonsbrote, Fachschule Richemont Luzern, Luzern, 1985.
• Meier, Eugen A., Das süsse Basel, Buchverlag Basler Zeitung, Basel, 1996.

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• Culinary Heritage of Switzerland