Schlumbergerli
Schlumbergerli is a roll-like bakery product that has spread from Basel , where it is called Schlumbi , mainly in Switzerland .
Manufacturing
The Schlumbergerli is an almost ball-shaped roll of mostly 40 to 50 grams made of bread dough, mostly white flour, but also white and brown flour and a rather unstructured rosette on the top. In contrast to the usual rolls, when processing dough, the grooved work surface is not coated with flour, but with oil or some other liquid vegetable fat. The rolls are shaped round and have a rosette-shaped surface on one side. This is down when fermenting; for baking it is turned upwards where the crack forms. Steam is let in during baking so that the crust becomes crispy and cracks open. With Schlumbergerli, the crack becomes a mostly unstructured, "flower-like" rosette.
history
When, after the Franco-Prussian War, the Alsatian banker and industrialist Amédée Schlumberger had to leave his home due to the German occupation and came to Switzerland in 1872, he missed the taste of the typical French crispy white bread rolls. He found a baker who could bake such rolls for him and served them on his social occasions. When the baker asked about these rolls, they initially had no name at all; it was only "the rolls that Schlumberger had baked". They were then popularly shortened to Schlumbi.
swell
- Schlumbergerli , product from the inventory of the culinary heritage of Switzerland (with extensive bibliography)