Avital is right, Basler Brot is a sort of Bürli. One could say a very big Bürli. ;-) For this recipe I used Ruchmehl - farine bise in French (T80), in English I don't know but in Germany it corresponds to Type 910 -1100. Wiki says this is “first clear flour”*.

Unfortunately I can't buy this flour here in Andalucia. I have only 1 kg, so I need to choose carefully which bread I want to bake. When all the flour is used, I will do a mix of flours similar to this one. I will let you know about the result.

Basler bread (Rezept auf Deutsch)
makes 1

Sponge
80 g Ruchmehl*
80 g water
10 g sourdough barm starter
1-2 g fresh yeast

Final dough
330 g Ruchmehl*
170 g sponge
13 g fresh yeast
11 g salt
200 g water (probably needs to be adjusted, I always need to add less water)

Sponge: Mix all ingredients. Leave this to ferment for 15-20 hours at room temperature. You can keep it in the fridge maximum 4 days, before use let take room temperature.

Final dough: Dissolve yeast and 0,5 dl water. Put rest of the water in the mixer bowl, add sponge, flour, salt and dissolved yeast. Mix on low speed (1) for 4 minutes mix another 6 minutes on a higher speed (2). Dough should be smooth and elastic. Put the dough in an bowl, cover with plastic wrap and leave it to rise for 30 minutes, Flour lightly your surface, flatten the dough slightly and fold 2 sides of the dough towards the center. Repeat it with the opposite sides and but the dough back. Cover loosely, for 30 minutes. Repeat this process and leave to rise another half hour.

After this rise, cut into 2 equal pieces. Form into rough ovals, and set on a prepared baking sheet in a pair. Do not leave any space within the pair.

Preheat oven to 240 C. Mist inside with a spray, bake Basler Brot for 20 minutes, reduce heat to 200 C, bake for another 15 minutes. After 20 minutes open the oven door to let out the steam/vapor. If needed rotate the pan. Remove and cool.

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