Sometimes I have the feeling that baking bread follows as many fashions as you can observe in cloth. The trend flour of the last years was the French ones. Nowadays it seems that Swiss Ruchmehl is the new “in” flour. (Ruchmehl is a light wheat flour that contains more bran than normal white flour.) But this is not my kind of philosophy. I like to buy my flour in our local mill in which Wheat from the Rhineland and Spelt from The Bergischen Land is milled into very good flour. Just like Arndt Erbel I prefer to bake with the things that grow in my nighbourhood. And I firmly belief that every baker has to school his or her feeling for the dough for produce a great bread. Of course a great bread needs to have a great ingredients, too. But these can be found in your home region, too.
My rule is an easy one. I buy local flour. And when I in a new region, I buy the local flour there, too. This makes traveling much more exiting. And of course I bought some kilo Ruchmehl when we visited Basel – I like playing with new flour as much as everyone else does.
The first bread I bake with the flour was a Basler Bread. As the flour contains much more gluten it can hold more water then my “german” Variant of the bread made with flour type 550. I kneaded the dough very well and let it have a prolonged fermenting periode – as it is not labeled as “beginner bread” as the other version I can do this easily.
And I like the bread very much. The crumb is more open and crust is is dark and crunchy. The flavour of the flour is more nutty then the typical german type 550 and the long fermentation time adds a rich deepness. Baking with Ruchmehl is fun – and I will post some more recipes until the flour is used up – or until “my” mill will have a variant made with local wheat.
- 350g Ruchmehl
- 350g Water
- 0,5g fresh yeast
- 650g Ruchmehl
- 415g Water
- 20g Salt
- 3g fresh yeast
- 1g active Malt (optional)
Mix all ingredients for the poolish and ferment it for 16 hour at room temperature.
Mix the ingredients for the dough and let it rest for 20 min. Now knead for 5min at slow speed and another 10 min at high speed. At this point, the gluten network should be very well developed.
If possible, place the dough in a square container, as this makes folding easier. Ferment for 6 hours, folding every 45 min the first 4 hours. After 6 hours the dough should be bubbly.
Form two long loaves and place them on a baking tray in a way that the breads touch each other on the short side.
Proof for 90 min.
In the meantime heat the oven together with a metal vessel for creating steam to 250°C.
Place the baking tray in the oven and throw a handful of ice cubes into the hot metal vessel of the oven and bake for 10 min at 250°C. Turn the temperature back to 200°C and bake the bread for another 25 min.
Let the bread cool down for at least 30 min (or overnight), then heat the oven to 250°C and bake the bread on a cooking grate or baking sheet for about 15 min.