Happy New Year everyone. I'm back in Switzerland after holidays and baked my first bread with the local Ruchmehl flour - a Swiss version of high extraction flour. I followed a very simple recipe from https://www.homebaking.at/ruchbrot/
It includes a white flour levain build over a few hours and then exclusively Ruchmehl in the main dough, with high hydration (80%). The main flour is autolysed for 3 hours before mixing in the salt and levain as well. After just a little hand kneading using just firm folding and Rubaud-style the dough was well developed, and a couple more stretch and folds later made a strong, although stretchy dough. After bulk the dough was preshaped and then final shaped. I proofed in a floured towel in a tray placed on the balcony overnight, with night temperature going down to 4°C - just like in the fridge.
Baked with steam on a tray at 230°C. I discovered the oven here has a special mode for "humid baking" - it doesn't let out steam this way (audibly noticeable that the fan doesn't come on, unlike the regular baking mode even without convection), and it's the recommended setting for baking bread. So I used that, and seemed to work. While the shaping wasn't very tight and in proofing the bread spread out quite a bit lengthwise, oven spring was really good, however the slash didn't open very nicely. Maybe I didn't have to score it at all? Interesting.
The crumb is amazingly open, custardy, soft and a little moist - just like in the pictures on the recipe page! It's very tasty, without very strong wheaty/grassy notes like in whole grain bread, but very flavourful.
Overall, very happy with this bake, and pleasantly surprised with the flour!
And just now after baking noticed that there is an English version of the recipe available, and I didn't have to resort to Google translate :)