Swiss St. Galler Bread

Serving one St. Galler bread:
— using sour dough and malt —

330 g Wheat flour
(American Strong or Swiss Halbweissenmehl mixed with baking powder)
2 dl Water
20 g Yeast
0,4 l Sour dough on Rye and Wheat flour
(or 10-15 g dried Sour dough)
3 g Malt powder or 1,5 dl Bier
1/2 tblsp Salt (ca. 6 g)

Prepare the dough, adding the oil at the end of mixing. Knead for appr. 10 to 15 minutes
(until smooth and soft —but no longer wet).
Bulk rise (L'apprèt): 40 to 60 minutes under plastic
Final fermentation (mis en forme): 35-45 minutes in a warm spot
Bake: +220°C/430°F for 20 minutes with steamed oven, then reduce the heat to 200°C/390°F.

Let the bread cool wrapped up in a kitchen towel.