Solothurnerbrot

There is nothing more satisfying than the thick, crispy crust of Solothurn’s cantonal bread, Solothurnerbrot. According to Elisabeth Pfluger, valiant chronicler of all things Solothurn, good Solothurners know not to press too much air out of the bread with overzealous kneading. They also know that to get that magnificent crust you don’t cut the dough before it goes in the oven–just a simple fold to hold in all its airy goodness and to crisp up its outer shell.