{"id":21264,"date":"2017-11-03T06:23:00","date_gmt":"2017-11-03T05:23:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21264"},"modified":"2017-11-01T22:44:57","modified_gmt":"2017-11-01T21:44:57","slug":"basler-brot-2","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2017\/11\/basler-brot-2\/","title":{"rendered":"Basler Brot"},"content":{"rendered":"

\"Basler-Brot-36\"<\/a>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 \u201cin\u201d flour. (Ruchmehl is a light wheat flour that contains more bran than normal white flour.)\u00a0 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<\/a> 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.<\/p>\n

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 \u2013 I like playing with new flour as much as everyone else does.<\/p>\n

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\"Basler-Brot-26\"<\/a>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 \u201cgerman\u201d Variant of the bread made with flour type 550. I kneaded the dough very well and let it have a prolonged fermenting periode \u2013 as it is not labeled as \u201cbeginner bread\u201d as the other version I can do this easily.<\/p>\n

And I like the bread very much. The crumb\u00a0 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 \u2013 and I will post some more recipes until the flour is used up \u2013 or until \u201cmy\u201d mill will have a variant made with local wheat.<\/p>\n

Basler Brot<\/u><\/h1>\n

yields 2 Breads\"Basler-Brot-16\"<\/a><\/p>\n

Poolish<\/p>\n