Swiss Farmer Half Boule
The Swiss bread known as Bauernbrot was created by the Richemont school in Luzern and the Association Suisse des Patrons Boulangers-Pâtissiers in the 1950s. At the time, wheat was scarce, while milk was in surplus. In order to manage the influx of dairy while stretching available white flour, a table bread based on a blend of wheat, rye, and a small quantity of milk was born.
The dough begins as a sourdough starter, making use of the sugar in the milk to help native yeasts proliferate (although modern renditions use a blend of sourdough and packaged yeasts). The sourdough fermentation endows this bread with excellent storage capabilities.
A rather large loaf, the half-boule size is a more manageable portion.
Established in 1992, Firehook is an artisan bakery located in the heart of Chantilly, Virginia. They craft an assortment of sweet and savory goods, all of which are baked to order. Firehook is also one of the most active hunger relief donors in NoVA, partnering with a wide array of food banks throughout the region. They take their name from an ancient dough hook once used by ancient bakers to pull earthenware bread pots from open fires.