The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Swiss Ruchmehl loaves

not.a.crumb.left's picture
not.a.crumb.left

Swiss Ruchmehl loaves

Happy New Year to All...

I have not posted very much but my first bake in 2019 was using 50% Strong White Marriages combined with 50% Swiss Ruchmehl that I ordered before Christmas from a supplier in Germany.

I don't know much about this flour but it was so smooth during baking and tastes a bit like a Pain the Campagne with a rustic taste... 

Love to experiment with different flours and would buy this again, if available in UK. Never mind... Kat

Comments

DesigningWoman's picture
DesigningWoman

Beautiful bake, Kat, congratulations! 

Isn't it fun playing with flours? Except I'm so bad at taking notes, and my memory can play tricks on me. 

Keep on baking!

Carole 

not.a.crumb.left's picture
not.a.crumb.left

and I am still looking at those amazing videos from that baking school. Maybe one day...What is your next bake? Kat

not.a.crumb.left's picture
not.a.crumb.left

and I am still looking at those amazing videos from that baking school. Maybe one day...What is your next bake? Kat

DesigningWoman's picture
DesigningWoman

I keep thinking I want to try that basic pain de campagne from the video  and keep coming up with other things to do. 

I think this weekend's bake will be a basic 50/50 mix of t65 and t80 with a multi grain scald. Can't decide if i want add-ins: rosemary and onion or fennel, walnuts and prunes -- or a bunch of whatever seeds I have at hand... in any case, first build is mixed and resting. We'll see tomorrow  ☺. Isn't bread amazing? 

Keep on baking!

Carole 

dabrownman's picture
dabrownman

It has the 3 B's in a big way and the OSM so it it is 100% beautimous and grand!  Bet it is tasty with some butter on it too.  The first bake of the new year was a complete success

Well done and happy baking Salty!

not.a.crumb.left's picture
not.a.crumb.left

and the first bake after a longer holiday and the starter in the fridge is always a

bit nerve wrecking...especially as the starter looked like soup and I was wondering whether I need

to execute plan B and get the 'dried' starter chips soaking as an alternative route...

But looks like a couple of feeds and all good....Happy New Year! Kat

pul's picture
pul

What beautiful loaves to start the year. I love the taste of Ruchmehl flour. Subtle yet rustic.

not.a.crumb.left's picture
not.a.crumb.left

and that's exactly like it tastes! It really is a shame that I cannot buy it here...

I also might try diastatic malt again as it says on the packet that some form of "malz" is included...

I was not convinced that it helps with the oven spring but maybe it does?  Kat

albacore's picture
albacore

Kat, it might be worth suggesting to Patrick at Bakery Bits that he considers stocking it. I think he's always on the lookout for products with a difference as a usp.

Lance

not.a.crumb.left's picture
not.a.crumb.left

I bear this in mind but probably need to know a bit more about it...

 Kat

Elsie_iu's picture
Elsie_iu

Your loaves are awesome as they have always been. Look at the shine, the ear, the blisters, the color and the crumb!

Hope to see you posting more often :)

not.a.crumb.left's picture
not.a.crumb.left

and as you asked for 'more' here is this mornings's batch from the last bit of Ruchmehl...the other loaves were gone in a flash!

I am also experimenting with what type of shape of bread I get depending on banneton. The elongated elegant ones or the rather more round, a bit higher and chubby look!

Maurizio has the long and elegant ones down to a tick!!!!!! :) Kat