St. Gallen Bread - Swiss Sourdough Bread
St. Gallen bread is one of Switzerland's most well-known artisan breads, made using traditional sourdough techniques. This loaf, characterized by its crispy crust and soft interior, became popular in the 1900s and remains a source of pride for Swiss bakers. The sourdough technique not only enhances the flavor but also perfects the texture, ensuring a longer shelf life. If you appreciate artisan breads, this recipe is an ideal choice for baking at home!
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, then add the sourdough starter, yeast, and lukewarm water. Begin mixing with a wooden spoon or by hand.
2
Add the salt and olive oil, then knead the dough for at least 10-15 minutes until it becomes smooth and elastic. If it's too sticky, you can add a little flour, but be careful not to make the dough too stiff.
3
Cover the bowl with a clean kitchen towel and let it rise at room temperature for at least 2 hours, or until the dough has doubled in size.
4
Turn the dough out onto a lightly floured surface and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
5
Preheat the oven to 450°F (230°C) and place a small bowl of water on the bottom of the oven to create steam. This will help the bread develop a nice crust.
6
Cover the shaped loaf with a cloth and let it rise for another 30 minutes.
7
Using a sharp knife or lame, make 2-3 deep slashes on the top of the bread. This helps it bake evenly and gives it a more beautiful shape.
8
Bake the bread at 450°F (230°C) for 15 minutes, then reduce the temperature to 400°F (200°C) and bake for another 25 minutes, or until golden brown.
9
Remove from the oven and let it cool completely on a wire rack to allow the inside to firm up properly.
