St. Gallen Country Bread with Overnight Fermentation

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St. Gallen Bread with 100% Bread Flour

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

St. Gallen Bread is a traditional Swiss bread loaf that is shaped into a round knot with a torn front with a very crunchy, thick crust and a dense, soft and tender interior. It is one of the most common and popular breads found in almost every region of Switzerland, esp. in German-speaking region, and in almost every grocery store and bakery. Originally, St. Gallen bread was common in the cantons of St. Gallen, Thurgau and both Appenzells, although in Appenzell it is called "Appenzeller Brot" and in Thurgau "Thurgauer Brot". Today it is mostly made in loaves of 500 g or 1 kg, sometimes 250 g. In the past, loaves of 2.5 kg were common.
I simply shaped my St. Gallen bread into a big knot, very much like a snail shell. If a traditional St. Gallen bread shape is desired, then divide the dough into thirds and shape each into a ball. Place them on a floured parchment paper and chill in the fridge for 12-18 hours. Lightly flatten a dough ball and fold in two thirds of the dough from the back side to the front side, then one quarter from the upper left side. Now you will have kind of a “nose” in the middle, and with the sides of your hands, press the dough a little on the left and right side of this nose. This will result into kind of little wings – fold the wings into the middle. Repeat with remaining two dough balls. Place them together on parchment paper or into a loaf pan. Check out the Kochtopf's blog or Marcel's video below if you need more details on shaping process.

 

St. Gallen Bread with Overnight Fermentation

adapted from Marcel Paa

350 g Cold water 500 g Bread flour #1050 (or 400 g #480 white wheat flour + 100 g Dark rye flour #1150) 5 g Fresh yeast 8 g Salt

1. Place water first into the mixing bowl of your mixer fixed with a dough hook, then add in the rest of the ingredients. Mix at slow speed for 2-3 minutes. Increase the speed to medium and knead the dough for about 10 minutes. Check the dough with the "window test". If the dough is still sticky and cracks, continue kneading until it passes the window test.
2. Transfer the dough into a greased mixing bowl, cover with a kitchen towel and place in the fridge for 12-18 hours.
3. Place the dough on a lightly floured work surface, and roll the dough into a 80cm long rope. Now form the rope into a snail shell. Place it on a piece of parchment paper dusted with flour. Cover with a kitchen towel and set aside to proof for 60-90 minutes.
4. If a traditional St. Gallen bread shape is desired, then divide the dough into thirds and shape each into a ball. Place them on a floured parchment paper and chill in the fridge for 12-18 hours. Lightly flatten a dough ball and fold in two thirds of the dough from the back side to the front side, then one quarter from the upper left side. Now you will have kind of a “nose” in the middle, and with the sides of your hands, press the dough a little on the left and right side of this nose. This will result into kind of little wings – fold the wings into the middle. Repeat with remaining two dough balls. Place them together on parchment paper or into a loaf pan. Before baking, make a deep cut in the dough directly under the "nose" with a sharp knife.
5. Preheat the oven to 230F/445F with a baking tray at the bottom of the oven for the steam and a baking stone in the middle.
6. Place it in the middle of hot oven and pour 200 ml of water into the baking tray at the bottom of the oven. Close the door immediately. Bake for 20 minutes. Open the oven door briefly and let the steam escape. Lower the temperature into 210C/410F and bake for a further 30 minutes until golden brown and crisp.

St. Gallen Bread with 100% Bread Flour

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com