The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

one more time St. Galler Buerli

bread basket's picture
bread basket

one more time St. Galler Buerli

Here my 3. time baking St.Galler Buerli: Luckily I had some real "Ruchmehl" from Switzerland......it 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
wstrazzer

wuth all respect to advertiser

 

recipe would help a lot when posting