September 14, 2011 - 4:02pm
Swiss dark flour and half-white flour
I am working through some interesting formulas in the Richemont Craft School-Swiss Bakery book.
I am unable to decipher the explanation of dark flour and half-white flour in the front of the book, or figure out what I might substitute.
I have done some searching to no avail. Any help would be appreciated.
Thanks,
Alan
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Alan, Have a look:
http://www.schweizerbrot.ch/de/vom-korn-zum-brot/mehl.html
Happy Baking,
Juergen
I seem to be losing some information in translation, but this looks like a good resource.
Hi,
Tell me (cut/paste the German) what you didn't get and I'll help.
Their Zopf recipe is excellent, I posted about it here:
http://www.thefreshloaf.com/node/23027/butterzopf-swiss-sunday-braid
Juergen
Halbweissmehl: nach dem Entzug von Weissmehl gewonnen, nahezu schalenfrei
Translates as: Won half weissmehl: after the withdrawal of white flour, nearly free of shells;
Ruchmehl: nach dem Entzug von Weissmehl gewonnen, das noch einen Teil der äusseren Schalenschicht enthält;
Translates as: Dark flour: after the withdrawal of white flour won, still a part of the outer shell layer contains
Juergen, neither one of these translations makes much sense to me. Can you help?
Thanks,
Alan
Hi, The German construct is a bit unusual, i was a bit puzzled by the meaning of "nach" - I think it is some kind of millers' German.
Halbweissmehl: nach dem Entzug von Weissmehl gewonnen, nahezu schalenfrei
It means essentially that the extraction rate is somewhere between white flour and wholegrain flour, with almost no bran.
Ruchmehl: nach dem Entzug von Weissmehl gewonnen, das noch einen Teil der äusseren Schalenschicht enthält;
This is flour at an even higher extraction rate with some bran.
Found a great document which lists the types (google ruchmehl schweizerisches lebensmittelbuch).
According to this is:
Halbweissmehl: Typ 720
Ruchmehl: Typ 1100
Cheers,
Juergen
This is exactly what I was looking for.
Thank you so much for your help!
This book has a great variety of formulas and I am looking forward to trying them.
Thanks,
Alan