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Bread Resting the dough Bread is like good wine or cheese; the dough’s flavours take time to come to the fore. At Bachmann, we let the entire dough rest for 14 to 48 hours. Our patience with the doughmeans that Bachmann bread takes on a loose, porous texture and a crispy crust during baking. But resting the dough for this length of time has other advantages; the bread stays fresh for longer, it’s tastier and can be digested more easily by the body. Studies have shown that industrially produced bread often causes stomach-ache. Love and craftsmanship All four generations of our family are connected by one thing: the love of fine baked goods and special recipes. In that sense, not much has changed in 125 years. The technology used may have become more modern and the bakery larger, but what has remained is our firm belief that really good bread requires patient craftsmanship carried out by experienced bakers. In our bakery in the heart of Lucerne, 24 expert bakers make over 24 different types of bread every day – and each and every one is unique. Revitalised water Along with flour, water is the most important ingredient when baking bread. It makes a difference whether you use a very hard or softer water in the dough. We use the Grander method to restore the water’s vitality. This involves revitalising it to make it resemble spring water. We use this water in all our breads and bread rolls so that they offer increased vitality, taste great and stay fresh for a long time. The level of energy in water can be captured on camera. Here is a comparison between untreated tap water and revitalised tap water from Lucerne: Revitalised tap water from Lucerne. Untreated tap water from Lucerne.