The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

one more time St. Galler Buerli

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one more time St. Galler Buerli

Here my 3. time baking St.Galler Buerli: Luckily I had some real "Ruchmehl" from really paid off: they taste like the real thing. I like to brag a little bit because they also look very close to the real thing (as I got feedback from Switzerland). If one is not afraid of WET dough, they are easy to make. Somehow it reminded me of the Pain a L'ancienne: the dough does not go in the fridge (probably could) it is just folded in the bowl about 3 to 4 times. the shaping process is very similar.

wstrazzer's picture

wuth all respect to advertiser


recipe would help a lot when posting