Paillasse

The traditional Swiss bread called Paillasse is a rustic and authentic bread that is crafted with simplistic ingredients and finesse to tantalise the taste buds of any hearty bread connoisseur. Originating from the French-speaking parts of Switzerland, this bread boasts of rustic character and a laurel of tradition. Baked with high gluten flour, dry yeast, a sprinkle of salt, a dusting of cornmeal and a ration of lukewarm water, the Paillasse bread offers a combination of robust flavors, a crispy exterior, and a spongy interior that is simply irresistible!

A Brief History and Overview

The name Paillasse, which literally translates from French as ‘straw mattress’, indicates the rustic and ancient origins of this bread that date back to the medieval times. Historically, the yeast and salt would be mixed with water and flour, and left to mature overnight on a bed of straw, hence the name. Although, the modern iterations of this bread recipe, like many other non-knead bread recipes, often skip the straw-bed maturation process, the outcome is still as immensely flavorful as its ancient counterpart.

How to Pair your Paillasse

With its dense texture and hearty flavors, the Paillasse is a versatile bread that can be paired with a variety of dishes. Similar to other rustic breads like French baguettes or Italian ciabatta, the Paillasse bread compliments a hearty vegetable stew, a rich tomato soup or a creamy fondue. You might also enjoy it simply sliced, topped with a slice of cheese or a smear of butter, and served as an appetizer or a part of a sumptuous breakfast. It’s also not uncommon to find Paillasse bread in bruschetta recipes, owing to its chewy texture and robust flavor.

Baking the Bread

Although baking this bread might seem challenging for beginners, the effort is worth every bite. The key to the Paillasse bread’s unique texture and flavor lies in the long fermentation time which is typically up to 24 hours. This allows the yeast to fully develop, imparting the bread its unmistakable tangy flavor. The resulting bread is then shaped into a long ‘loaf’ (which somewhat looks like a straw mattress). It is sprinkled with a light dusting of cornmeal to prevent it from sticking to the oven, and baked till it achieves the distinctive crispy exterior and soft interior. While the bread can be enjoyed as soon as it cools, some connoisseurs believe that the flavors deepen when the bread is left to rest an hour or two after baking.

While you savor every bite of your homemade Paillasse bread, be reminded that you are partaking in a Swiss culinary tradition that has been loved and cherished for centuries. Bon Appétit!