The “Basler Brot” also called “Basler Laibli” was made popular in the 1940’s, but the recipe has been around since the late 1700’s and was first noted in an old Swiss baking journal. This bread is also one of the few Swiss breads made with a starter. This mother process ensures a light airy bread with distinct flavor, both of which can be found in the Basler. The other unusual process with this bread is that it uses a lot of water for the dough. The dough, once formed, is left to sit and rise on a wooden board. Once it’s risen, it’s then molded into the oval shaped and sent to bake.
The crunchy crust of this bread is achieved through a damp baking process. Thus ensures this very special ending-the crunch is heard upon the first bite, but the soft airy center gives way-and I’m pretty certain when I say, you will never forget the taste of this lovely, lovely bread! Basler Brot is made with Ruchmehl (a mix of wholegrain flour) or halbweiss (half dark-half white).
(to give a visual to my description of an airy bread, compare to the right, the St. Galler Brot, can you see the difference?)
from the bakery Rüebliland