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St. Galler Brot

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Swiss National Day - Red, white or Swiss Zorra from Kochtopf invites us to celebrate Swiss National Day (August 1st) with her by preparing either Swiss or red / white colored food. I tried my luck with St. Galler Brot, a loaf that is traditionally shaped into a knot so the bread gets a “nose”. Apparently I put the bread in early, so all my knotting-efforts vanished after five minutes of exposure to the high heat in the oven. The dough should be rather firm and is allowed only a short final rest, then it is put into a fierce hot oven (280°C) and baked for about 50 minutes with the heat falling to about 220°C. The dark crust is brushed with lots of water immediately the bread leaves the oven in order to get a shiny crust, which is firm and seals the crumb. Consequently, this bread, although not huge, stays fresh a little longer than its friends that were baked at medium heat.

I baked this with a 1:1 mix of Type 550 and Type 1050 wheat flours, so the bread was not too white and more like the famous Swiss “Ruchbrot”. What surprised me – again – was that small changes in a bread formula can drastically influence the quality of the finished loaf. With its pronounced crust and roasting aromas this loaf is different to one made from the same dough but baked at lower temperatures. Excellent.

Zorra’s posts related to this type of bread can be found here, here and here.

St. Galler Brot

  • 400g strong white flour or dark wheat flour
  • 240g warm water
  • 8g salt
  • 10g fresh yeast
  • 60g levain, hydration: 100%

Knead to a moderately firm dough and let rest for 1 hour.
Shape into a knot or round, then let rest for another 30 minutes.
Heat oven to 260°C, bake loaf for 10 minutes, then reduce heat to 220°C and bake for further 35-45 minutes.
Take bread out of oven and brush with lots of water. Let cool completely.

Recipe: Levafresh site. There are more recipes available via the following link: Swiss Bread Recipes

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Written by theinversecook

28 July 2008 at 15:54

9 Responses

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  1. Oh danke für das schöne St. Galler Brot!

    Ich habe inzwischen auch herausgefunden wie man es richtig <a href=”welche“>formt, aber noch nie richtig hingekriegt. :-( Der Bäcker hat bei meinem Besuch auch welche gebacken.

    zorra

    28 July 2008 at 16:11

  2. Bitte :-)
    Danke für die ausführliche Anleitung, die habe ich übersehen, na da hätte ich mir ja mindestens einen Versuch sparen können. Werd es sicher noch öfters backen, mal schauen, wieviele Versuche es benötigt.

    theinversecook

    28 July 2008 at 16:22

  3. Interesting way to treat breads fresh out of the oven. Seems so counterintuitive but its effect on the crust looks great.

    Jude

    29 July 2008 at 07:46

  4. I think it’s a common technique German bakers use as well. But it’s probably only done with a lot of water for breads that have a thick crust. Or maybe one should reverse this and say, that a good loaf should always have a confident crust such that is can be brushed with water without softening. :-)

    theinversecook

    29 July 2008 at 13:21

  5. Hallo, mein name ist kako und wohne in Zürich. Welche ist den mehl type 550 und die type 1050 ???, ich kenne nur halbweiss, dinkelmehl, zopfmehl, oder?
    Bitte, du hilft mich, oder?
    Liebe grüsse Kako

    kako

    2 August 2008 at 21:39

  6. Hi, kako,
    Ich glaube, Type 1050 entspricht ungefähr dem Ruchmehl. Type 500 müsste dann Weißmehl sein. Wass Zopfmehl ist, weiß ich leider nicht.
    VG,
    Nils

    theinversecook

    3 August 2008 at 01:35

  7. [...] [מתכון. אם מישהו מתנדב להכין בתחילת אוגוסט כשאני בתל אביב, אז אתנדב בכיף לטעום ואפילו אתרום גבינה איכותית לעניין!] Share [...]

  8. I used to eat St. Galler Brot in my grandmother’s Stube in St. Gallen, warm and fresh…heaven! However, my mother used to bring back a treat for me when we moved back to the U. S. and she would make visits to Switzerland. She would bring home what she called Bieber Brot. A ginger bread with imprinted glazed finish and marzipan/almond filling. I can’t find any reference to it anywhere. My mother has passed a long time ago but not my taste for this missed treat. Can anyone help?

    Bob Martinek

    29 August 2013 at 22:21

  9. This is our favourite bread of all time (Western Australia)!!!!!!!

    Deb

    14 June 2014 at 17:04


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