Trabic

Happy Swiss National Day! I continue my annual attempts to replicate the Gold Bürli from https://www.sternengrill.ch/

687g bread flour 113g spelt flour 640g H2O 18g NaCl 4g instant yeast

Mix water and flour to shaggy dough, rest 30 minutes.

Fold in salt and yeast, rest 30 minutes, fold again.

Cold bulk overnight, 2 more sets of folds before bed.

Shape, and room temp proof while oven preheats to 450f.

I decided to flour half the tops and spray the other half with water.

Bake 20 minutes, rotate pan.

Turn oven down to 420f, bake another 10 minutes.