SÜBROT

SÜBROT

Little bread that got famous in Alsace (East France) between the 2 world wars because it was really cheap. Its name literally mean “bread for one coin”. It was born during the Second Empire (1852-1870) and became very popular when the region of Alsace became French again.

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This bread has quite an interesting shape which gives it an nice texture. Compared to other breads, it is quite fast to make (around 3 hours). Watch the timelapse of the baking at the end of the recipe to see those butterflies coming to life.
TYPE: Bread
COUNTRY: France, Germany
YIELD: 3 pieces
KNEADING: 10 mins
FERMENTATION: 2 hrs 15 mins
BAKING: 25 mins
TOTAL TIME: 2 hrs 50 mins

INGREDIENTS

  • 250 g white bread flour
  • 150 g water at room temp.
  • 5 g salt
  • 2 g fresh yeast or 1g dried yeast
  • 65 g liquid starer

INSTRUCTIONS

  1. Mix everything together for 3 min in 1st speed then 7 min in 2nd speed.
  2. Shape into a ball and let it rest for 1 hour.
  3. Put your dough on a floured workbench and degas it by pressing onto. Make a fold by giving your dough a rectangular shape (this is a fougasse dough so don’t worry if doesn’t look like the picture).
  4. Fold 1 third on top.
  5. Fold the other third on top.
  6. Let it rest for 30 minutes.
  7. Here’s a video for the shaping. It’s in French but don’t worry you just need to watch.
  8. Let it prove for 45 min.
  9. Bake them for 20 to 25 minutes at 250°C.

  10. Let them cool down on a tray.
  11. Enjoy!

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