Bürli dough after kneading
A popular bread in eastern Switzerland bürli are eaten with St Gallen bratwürst. Generally they are made with prepared flour called bürlimehl (wheat flour, wheat gluten, barley malt flour and acerola powder). Artisanal hand-made handbürli are preferred to maschinenbürli, the mass produced version.
Pre-ferment / Sourdough
- 150 ml water
- 75 g strong white wheat flour / white wheat flour, t550
- 75 g white spelt flour, t630
- 5 g yeast
Stir flours into water and yeast in a large bowl. Rest for 18 hours at room temperature.
- 300 g sourdough
- 175 g white wheat flour, t550, warmed
- 100 ml water / milk, warmed to 38ºC
- 50 g rye flour, warmed
- 50 g wholewheat flour t1050, warmed
- 20 g yeast
- 10 g salt
- 5 g barley malt flour
- Warmed water for wash
Dissolve yeast in milk or water.
Work flours, malt, salt and yeast liquid into pre-ferment to make a soft elastic dough, about 20 minutes’ hard kneading.
Rest for three hours, degas after an hour.
Cut dough into 85 gram pieces, shape into rolls, lightly wash with warm water, make a deep cut on the top of each roll.
Place on floured baking trays. Leave to rest for an hour.
Preheat oven to highest setting.
Place a tray of water in the bottom of the oven.
Reduce heat to 230°C, bake for 20 minutes, opening oven to allow residual vapour to escape, then bake for a further ten minutes. This will produce dark crusts on the breads.
For lighter crusts reduce starting heat to 210°C and take out after 20 minutes.