Arriving home from visiting my sister in Basel, a few days later I was nostalgic for Swiss bread. Adapting a recipe from a book produced by the baking school Richemont, I used a sourdough which had previously laid dormant for three weeks while I vacationed in Europe. Here are the results for Pain Lucernois (Luzern bread) I made. The flour I used was from Bakers Field Flour, Prosper was the variety of high extraction bread flour.