The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% Swiss Ruchmehl loaf

not.a.crumb.left's picture

50% Swiss Ruchmehl loaf


A while ago I bought back some Swiss Ruchmehl from Germany and was curious about the

flour as Max Kugel, in Bonn bakes a lot with it in his bakery...

Last time it turned out to be an amazing bake and sadly I could not get my hands on it in UK....

But my fortune changed when I spotted Dark Swiss Flour on the Shipton Mill web site.

It did not give much information but when I baked with it, indeed it was very similar to the Ruchmehl, I thought...

The other day I saw a formula on blog and after contacting Alex, he confirmed that indeed the Shipton Mill Dark Swiss Flour is a Ruchmehl...

It is difficult to find information in English on the flour but it is like a 85% extraction flour that is not quite WW but darker than a strong bread flour....The taste is rustic and deep...although I mixed it with 25% Strong Organic White Marriages and 25% Strong Canadian flour. I might try it 100% next bake...and I think it will take more water easily...

This one was 78% hydration, 20% young leaven (ph 5 when I used it), 2 % salt.. , 2 hours autolyse, 30 min before adding salt after adding levain, slap and folds to develop gluten, 3 Stretch & folds and last 1 and 1/2 dough was left alone, pre-shape, 30 min benchrest and 30 min before going into wine cooler...

It was a warm day and tried to keep dough at 23C throughout whole process.

I can highly recommend this flour should you be in the UK and use Shipton Mill. No postage if you order min of £ 30 and lots of amazing flours there at a very good price!   Kat


rgreenberg2000's picture

Absolutely gorgeous, Kat!  Crust, color, ear, crumb!  Wish I could sit down and share some with you!  Thanks for posting!


not.a.crumb.left's picture

and I might try it 100% next time...I wish I had some of that 85% extraction flour from US to compare... Kat

Filomatic's picture

Perfect in every way.  Excellent work!

not.a.crumb.left's picture

and I keep know how the word 'perfect' is difficult to apply to our loaves and we always find something...but I was happy with this bake... Kat

trailrunner's picture

That is one perfect loaf. I sure wish we could get flour like that here ! Lovely in every way Kat

Bread1965's picture

.. and great in every way. 

It shows off your great skill as a baker..

not.a.crumb.left's picture

and I think a key now to master better is the consistent shaping and what the hands are doing.....I baked this as a batch of 5 and sadly cannot compare all as I give them away but

depending on shaping, banneton and scoring they come out differently. I also wonder how much a different position in wine cooler or even in the B20 oven affects oven spring and small things like that.... so many variables... Kat

syros's picture

Kat, your breads are always amazing. As is your curiosity and experiments!

not.a.crumb.left's picture

still lots to learn! Happy Baking... Kat