We spent our last summer holiday in the Alsace. And we enjoyed the beautiful landscape, the food and the niece people there very and much – and the bakeries,too! During our holidays I scribbled down a list with breads I had to bake when I’m back home.
Among the breads of this list was the Pain Pavé as well as this Sübrot. Sü comes from Sou which means a very small coin and Brot means bread so Sübrot can be translated to “Penny bread”. During wartimes it was a cheap bread that due to its form could be purchased in pieces as well. And even nowadays I was asked if I wanted the whole loaf or only a part of it when I bought it in a Boulangerie in Strasbourg.
Back home, when I decided to bake my own version, I decided to go to a slow rising dough, which fermented over night at roomtemperature. The next morning I divided the dough, shaped two squares and spread a thin layer of oil on top of one of them. The oil layer hast to be really thin to ensure that the bread do not unfold to quickly in the oven, so I removed a part of it again with a paper towel. And that worked very well, indeed. I was sit in front of the oven all the time, fascinated by the unfolding bread.
And the finished bread is a treat, too: Open crumb, crisp crust and a mild but complex taste!
yields 2 Sübrots
- 400g flour Type 550
- 275g cold Water
- 3g fresh yeast
- 8g Salt
Mix flour with water and let it rest for 20min (autolysis). Now add yeast and salt and knead for5 min by hand. Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times.
Ferment the dough for 12 hours (overnight) at room temperature.
The next morning heat baking stone in the oven to 250°C. In the meantime divide the dough into two pieces and press each piece into a square of 15 cm x 15 cm. Spread a thin layer of oil on top of one of the square. Remove a part of the oil again with a paper towel, to ensure that it is a really thin layer!
Now place the other dough square on top and cut it into four squares. Place two squares upright with a tip facing upright.
Proof on a couche for 35 min.
Bake the loaves on the hot stone for 22 min at 250°C with steam, until the crust is golden brown.