Hand-shaped roll (Handbürli)

Mix flour and water for 3–4 minutes.

Proofing: 12–16 hours at room temperature

Slurry the basic wheat leaven in the water. Add the flours and mix until smooth and lump-free.

Dough rest: 12–16 hours at room temperature

Mix water, yeast, autolyse and poolish with sourdough. Add the salt toward the end of the mixing time and knead the dough until a nice gluten structure is formed.

Note: Depending on flour quality, mixing time may vary considerably. Due to the autolyse, the kneading time is generally reduced and must be carefully monitored to prevent overmixing.

Dough rest: 2 hours at room temperature, stretch and fold the dough once after 1 hour

Traditionally divide the dough by using wet hands, checking the weight only occasionally.
Target dough weight: 2×70 g

The oldest written records of a small bread called “Bürli” date back to the early 18th century in the Appenzell region, according to the «Kulinarisches Erbe der Schweiz». Today, the name Handbürli refers to the gentle hand-dividing process using wet hands.

Place the divided dough pieces directly onto well-floured boards as double Bürli. Allow to proof for 5–10 minutes at room temperature.

Carefully turn the dough pieces over and shape lightly. Ensure the underside is well dusted to prevent sticking when loading, as the dough is very soft.

Load the Handbürli into a very hot oven with steam. Halfway through the baking time, open the vent and bake until crisp and rather dark.