January 24, 2014 - 12:46pm
Bürebrot diamond cut
I didn't write anything down, but sort of remember how this was made;
milk made up 1/2 of the liquids, 1/2 of the flour was cheap corner store AP the other half- dark flours, rye, spelt, ruch, some of which was freshly ground in the östtiroler mill. there is also a smidgin of buckwheat flour included for good measure. It's a hybrid batch, SD with less than 2% fresh yeast in the final dough. The loaves did the final proof seam up on a sifted bed of flour.
I attempted to add a second crumb shot photo....got frustrated, gave up.
Wow! Looks beautiful. Congratulations. CAphyl
The loaves look great, Daniel. Love the scoring pattern too. I'm not sure what ruch is - I'll have to look it up.
Ruch flour is a popular product of the swiss milling industry, the quick answer is that it is a high extraction wheat flour. (normally darker in colour than German type 1050) The flour varies greatly from mill to mill, generally there are no large bran pieces to be seen, the flour is usually dark with very small specks of it though. I've often heard that the high-tech roller millers also leave out a stream of the endosperm core, which is used in white flour industial baking. This makes for even darker ruch flour, that's good by me. I prefer though to purchase from a small regional low-tech miller.
Thanks for the info, Daniel. I thought perhaps it was a different type of grain rather than wheat with a different extraction. Now I know!
Add the pic by using the button that has the tree ... you can do it!
Fantastic looking loaves, congratulations!
They are beautiful! I like the contrast of the backdrop to the mahogny colored loaves. No matter, Good hands will do wonders with flour and water as you've demonstrated.
The crumb shot, this dough received a thorough machine mixing, albeit slow, gentle. Half the liquid was fresh milk.