¶ St Galler Brot
¶ Ingredients
| Ingredient | Amount |
|---|---|
| Ruchmehl (Weizenmehl 1050) alternativ Typ 550 | 490g (Ruchmehl) / 515g (Weissmehl) |
| Salt | 10g |
| Fresh Yeast | 6g |
| Water (handwarm) | 350ml |
¶ Preparation (Day 1)
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Add water to the food processor.
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Add all remaining ingredients to the food processor.
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Start kneading on low speed. After 3–4 minutes, begin to increase the speed.
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After around 10 minutes of kneading, check the dough for elasticity by taking a small amount, forming it into a ball with floured hands, and stretching it.
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Place the dough in a lightly oiled bowl and gently press it flat. Cover with plastic wrap and let it rise for one hour.
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Divide the dough into 3 equally sized pieces and form into balls. Drag the balls across a floured surface to stretch the outer surface. Then finish shaping each ball.
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Place the balls in the refrigerator for 12–18 hours.
¶ Preparation (Day 2)
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Take the dough out of the refrigerator and remove one dough ball.
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Flatten the dough ball.
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Fold over about ¾ of the dough (the edge shouldn't line up directly).
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Fold one corner toward the center.
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Press the dough into three sections.
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Fold both corners into the center like wrapping a coat.
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Stand the loaf upright.
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Place the loaves side by side so they can support each other.
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Score the loaves deeply.
¶ Baking
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Preheat the oven to 230°C (446°F) with a cast iron pot inside.
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Place the loaves into the hot cast iron pot and put the lid on before placing it into the oven.
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Bake at 230°C for 50 minutes.
If you don’t have a cast iron pot, bake on a baking tray or pizza stone with strong steam for 20 minutes at 230°C. -
After the baking time, remove the lid of the cast iron pot and continue baking at 210°C (410°F) for 10–15 minutes.
Without a cast iron pot, bake for 15–20 minutes at 210°C.