There is one big christmas tradition in our Family: Cheese fondue with Grandparents, Grandaunt and –uncle, Parents, Aunts and Uncles, Siblings and Cousins and little nieces, nephews and great cousins. The recipe for the cheese fondue I published already some years back. Last year we had a little bread desaster. The bread was not only undelicous but crumbly and break rather than holding the cheese. A lot of bread got lost in the pots… And so my Mum and me volunteered (of course without any thinking) to bake baguette for all in the next year.
Over the year I did some researching and stumbled over the swiss fondue bread, something even my Swiss Grandaunt did not knew.
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.