Added value: What makes our bread so delicious

‘Simply good bread.’ There’s so much behind this phrase: the finest ingredients, precise weighing, allowing the dough to rest, and baking it just right. Every step of the process requires precision and timing. Because making our bread takes a great deal of experience, a lot of passion and a few secrets, which we’ll reveal to you here:

Slow baking and proving: Good bread takes time

Just like good cheese or wine, bread dough needs time to develop its flavour. That is why, depending on the recipe, we leave our dough to rest for between 14 and 48 hours. This long, gentle proving process helps the flavours to develop and ensures a light, airy crumb and a crisp crust. At the same time, our bread stays fresh for longer and impresses with its particularly well-balanced flavour.

Natural sourdough

Our slow-baking approach also includes our homemade natural sourdough. It is left to ferment for 24 hours and gives our breads their characteristic flavour. The natural fermentation ensures that the bread stays fresh for a long time and is easy to digest. Combined with the long proving time, this allows us to reduce the amount of yeast used and avoid artificial additives. The result is bread with an authentic flavour and a traditional character.

We use homemade natural sourdough in our loaves and rolls. It gives the bread its distinctive flavour and allows us to reduce the amount of yeast we use. The combination of natural sourdough and a long fermentation process results in wholesome bread, traditional baking methods and genuine craftsmanship.

At Bachmann, ‘slow baking’ means:

• long proving and resting times of up to 48 hours
• carefully selected, natural ingredients
• homemade natural sourdough
• traditional baking methods and tried-and-tested recipes
• sophisticated baking techniques and genuine craftsmanship

Vacuum Baking

Bread should stay fresh for a long time and be as healthy and delicious as possible. These are three customer expectations that we can meet thanks to vacuum baking, in collaboration with Cetravac. This technique has revolutionized baking because part of the process takes place without heat. As a result, fewer nutrients are lost. And because less water evaporates from the dough, your bread stays fresh longer.

Our Purity Law

“Nine-tenths of our happiness depends solely on our health!”
Arthur Schopenhauer

Bachmann’s “MehrWert” breads are made with the conviction that high-quality ingredients and careful production are essential. That’s why we bake according to our purity law.

In doing so, we consistently rely on natural ingredients and carefully selected raw materials:

• Our wheat, rye, and spelt breads are baked using a natural probiotic sourdough starter, which makes them particularly wholesome and easy to digest.
• We use only 100% natural Alpine salt.
• The water we use for our dough is vitalized using the Grander method.
• The ingredients in our dough come exclusively from natural raw materials.
• Many of our loaves and rolls are made with sprouted spelt grains.
• For our whole-grain and coarse-ground breads, we use high-quality coarse-ground flour and the finest grains.

Vitalized Water

For four generations, we have been using time-honored recipes and traditional, labor-intensive baking methods. Along with flour, water is one of the most important ingredients in bread baking. That is why we vitalize the water for our doughs using the Grander method. This gives it the natural character of spring water, and we use it in all of our loaves and rolls.

Sel des Alpes

It’s called the “White Gold of the Alps”: Sel des Alpes from the Selzberg mine in Bex, in the canton of Vaud. The salt has been encased in rock for millions of years and is extracted using mountain water. For more than 500 years, the mine in Bex has been producing its salt using green energy from the local hydroelectric power plant. The result is one of the purest salts in the world—a raw material that perfectly embodies the Bachmann philosophy: it should be high-quality, regional, and healthy.