{"id":21878,"date":"2019-03-01T19:23:09","date_gmt":"2019-03-01T18:23:09","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21878"},"modified":"2019-03-25T18:09:15","modified_gmt":"2019-03-25T17:09:15","slug":"ruchmehl-rolls","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2019\/03\/ruchmehl-rolls\/","title":{"rendered":"Ruchmehl Rolls"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/03\/Ruchmehl-Weckerl3.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Ruchmehl-Weckerl[3]\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/03\/Ruchmehl-Weckerl3_thumb.jpg\" alt=\"Ruchmehl-Weckerl[3]\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a>When sorting my flour storage boxes I stumble upon a left over bag full of vacation memories. Or, to be more precisely, a half full bag of Ruchmehl. Ruchmehl is a Swiss flour similar to first clear flour. The amount of flour was just perfect for baking some rolls. And so I put together a preferment later that day. The next day I prepared the dough but time was lesser than planned, so I but it into the fridge instead of baking. Early the next morning I finally shape the rolls and baked them on high temperature.<\/p>\n<p>The rolls were delicous: mild and at the same time complex with a crisp, thin crust.<\/p>\n<p><!--more--><\/p>\n<h1><u>Ruchmehl Rolls<\/u><\/h1>\n<p>yields 10 rolls<a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/03\/Ruchmehl-Wecken-16.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Ruchmehl-Wecken (1)[6]\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/03\/Ruchmehl-Wecken-16_thumb.jpg\" alt=\"Ruchmehl-Wecken (1)[6]\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/p>\n<p>P\u00e2te Ferment\u00e9e<\/p>\n<ul>\n<li>180g Ruchmehl<\/li>\n<li>115g Water<\/li>\n<li>2g Salt<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Dough<\/p>\n<ul>\n<li>P\u00e2te Ferment\u00e9e<\/li>\n<li>320g Ruchmehl<\/li>\n<li>265g Water<\/li>\n<li>20g (Sun flower-) Oil<\/li>\n<li>8g Salt<\/li>\n<li>8g fresh yeast<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te Ferment\u00e9e and let it ferment in the fridge for at least 16 hours.<\/p>\n<p>Mix all ingredients and knead for 3 min at slow speed and another 10 min at high speed. At this point, the gluten network should be very well developed, the dough will still a bit sticky..<\/p>\n<p>Ferment for2 hours, folding every 30 min . Now place the dough in the fridge and ferment overnight at 4\u00b0C.<\/p>\n<p>The next morning heat the oven with baking stone to 300\u00b0C<\/p>\n<p>Sprinkle the surface with some flour and transfer the dough on the countertop.\u00a0 With a dough scrapper divide the dough into pieces of about 85g. Carefully form them into round rolls and\u00a0 place them on a bakers couche.<\/p>\n<p>Proof for 1 hour.<\/p>\n<p>Place the rolls in the oven so that two rolls are touching each other. Bake at 300\u00b0C for 10 min with steam, then reduce the heat to 230\u00b0C and bake for another 10 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When sorting my flour storage boxes I stumble upon a left over bag full of vacation memories. Or, to be more precisely, a half full bag of Ruchmehl. Ruchmehl is a Swiss flour similar to first clear flour. The amount of flour was just perfect for baking some rolls. And so I put together a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21876,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[30,9],"tags":[273,288,436],"class_list":["post-21878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ubernacht","category-brotchen","tag-nur-mit-hefe","tag-pate-fermentee","tag-ruchmehl"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21878","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=21878"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21878\/revisions"}],"predecessor-version":[{"id":21900,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21878\/revisions\/21900"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21876"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}