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2_0_DiscoverGermany_Issue33_December2015:Scan Magazine 1



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Only time, healthy ingredients and careful hands form great bread Many people today rediscover the worth of handmade products – especially when it comes to food. The Haueter bakery and confectionary specialises in making artisan bread, allowing the dough to rest longer and thereby develop its own unique aroma. In their bakery and café in Adelboden, about an hour’s drive south of Bern, they offer cake, pastries and bread made the traditional way. TEXT: JESSICA HOLZHAUSEN | PHOTOS: HAUETER BAKERY

It is three o’clock in the morning: while others are still in deep slumber, at the Haueter bakery and confectionary the oven is already hot, loaves of bread are resting in rows waiting to be baked. And when the first early risers make their way into the village of Adelboden, the scent of freshly baked bread, cake and bread rolls wafts through the road. Letting the dough rest for days gives the bread a better taste and unique character Flour, water, salt and only a tiny little bit of yeast is all that is needed to make a terri-

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bly good dough, forming the base for the ‘lang geführtes Brot’, a bread speciality. The term ‘lang geführt’ speaks of the long amount of time needed for the dough to rest and rise – which in this case can take up to 72 hours.“You can compare bread to red wine, cheese or whiskey,” says Susan Haueter, who runs the business together with her husband Marc. Both have taken over the business from Marc Haueter’s parents in 2013. Like wine or cheese, bread needs time to ripen and develop a unique aroma. “The longer it takes and the gentler the ripening process is, the

more exquisite and distinct the aromas can develop in a bread.”Even the crumbs are finer after baking. But how is this special bread made? “We did not invent the method we are using, it has been done the same way by bakers and housewives in former times already,” says Susan Haueter. On the first day a yeast sponge is made from flour, water and yeast that instantly starts rising in the warm bakehouse; unlike sourdough this dough is made fresh for every batch. On the second day the rest of the flour is added together with salt, before the bread is left to rest again. On the third day finally the baker forms the loaves and bakes them in the oven. This way the Haueter bakery produces a great variety of bread – from Italian style Ciabatta to French Baguette, from Fitzer spelt bread to Chälistei nut bread.“Our breads simply taste more in-