| 翻訳と辞書 |
Basler Brot
Basler Brot ((ドイツ語:Bread of Basel)), in Basel also Basler Laibli, is a bread traditionally made in the Swiss cantons of Basel-Stadt and Basel-Landschaft, but now popular in all of Switzerland. It is distinguished from other Swiss breads by a very soft, porous dough and a mealy, crunchy crust.
The age of the recipe is uncertain. The ''Basler Brot'' was first described in a bakers' journal in 1944. After a marketing campaign by the Swiss Bakers Association in the 1950s, it was made available in all Swiss bakeries.〔
==Production==
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.〔 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.〔
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.〔 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 〔 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.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Basler Brot」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|