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According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...
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. [1] It is then mixed with plain flour, salt, yeast and water to produce a dough with a very high hydration (over 80%), making the bread very soft.
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In bread baking, kneading can be substituted by allowing a relatively wet, low-yeast dough to ferment for more than 12 hours, which allows the gluten to develop in the absence of kneading, before shaping, allowing to rise, and baking; this method is referred to as no-knead bread. [1]
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The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
One version of the recipe combined banana bread with cookie dough bread, then topped the finished treat with raw, edible cookie dough for a truly dense version of the original snack.