The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ruchmehl bread

Ilya Flyamer's picture
Ilya Flyamer

Ruchmehl bread

Made another bread with all ruchmehl - a Swiss "semi whole" wheat flour. Used some quite old unfed rye starter from the fridge (maybe around 25 g?), 450 g ruchmehl, 330 g warm water, 11 g salt. Mixed with a hand mixer and spiral attachments until moderate gluten development. Did three folds about 30 min apart, then left at around 28ºC for a few hours, until nicely grown and airy. Preshaped, and then shaped into a batard, left to final proof overnight on the balcony. Baked in the morning on steel 230ºC around 15 min with steam, then 210ºC without steam until good colour.


Again the ruchmehl gave a rather open crumb! It has 14% protein, higher than any flour easily available here. It makes a very nice strong dough. I can see why the Swiss bakers like baking with it.

This time the flavour is clearly a little more tangy (I guess due to low inoculation with unrefreshed starter and long bulk), but still delicious, and the texture is great. Very pleased with this bread, and I think I might just keep using this flour for everyday sourdough bread. Flavourful and so easy to use. I might compare to some German Type 1050 at some point, should be the most similar flour available afaik.

Comments

squattercity's picture
squattercity

that's a wonderful-looking bread! Might have to try making it when next I'm in Switzerland (in about a month.) Thanks for the inspiration.

Rob

Ilya Flyamer's picture
Ilya Flyamer

Thank you Rob! Where are going to in Switzerland?

squattercity's picture
squattercity

My base will be Zurich, but I'll be traveling around. You know Switzerland: you can easily get enerywhere from anywhere. You're in Basel, right? I may need to be there, too, and it would be great to meet.

Ilya Flyamer's picture
Ilya Flyamer

Indeed I am. Let me know if you are visiting! Would be nice to meet up.

HeiHei29er's picture
HeiHei29er

Beautiful loaf Ilya!  Looks like you’re adapting well to the new flours.

Ilya Flyamer's picture
Ilya Flyamer

Thank you Troy!

Benito's picture
Benito

That is a great looking loaf of bread Ilya, the crumb is wonderfully open considering the amount of whole grain.  We’re you aiming for a sour bread and are you happy with the flavour of it?

Benny

Ilya Flyamer's picture
Ilya Flyamer

Thank you Benny!

I wasn't aiming for sour bread (just didn't plan ahead), and it's not really sour - just the tang is a little more pronounced, but still delicious. I don't like actually sour bread, I've made that by accident a couple of times by overfermenting quite substantially, and while still OK, it was not my favorite.

JonJ's picture
JonJ

Wonderful looking and alveoli and texture look great.

Any stickyness to the crumb? I don't think so from the pic, but hard to imagine it in real life.

-Jon

Ilya Flyamer's picture
Ilya Flyamer

Thank you Jon! No stickiness, no. Wonder why you are asking? I've never had any stickiness in wheat bread, only rye...

JonJ's picture
JonJ

Imagining the ruchmehlwas like one of my flours which gets very sticky. Even more impressed by from what I can see of your ruchmehl, think it is a keeper.

Gadjowheaty's picture
Gadjowheaty

Wow, that's gorgeous, Ilya!  Timing is interesting, just talking about this on a German FB page relative to a Ruchmehl by Marcell Paa. Trying to get a handle on the flour - isn't it durum somewhat finer than a semolina, coarser than fine "flour?"  "Haze"?

Extraordinary man.  Thanks for the thread.

Ilya Flyamer's picture
Ilya Flyamer

Thank you Paul!

I don't think Ruchmehl has anything to do with durum. It's a particular version of high extraction flour, from regular wheat. I assume, hard wheat, since it is quite strong. Maybe that's where the confusion is coming from, hard wheat in English vs durum wheat in e.g. Italian?

Gadjowheaty's picture
Gadjowheaty

Sorry, yes you're right and I have it wrong.  It was actually a recipe for "hartweizen-ruchmehl" from Marcel Paa, and I was confusing the hartweizenmehl for the ruchmehl.  Can't find it but this particular grind of the durum is this intermediary coarseness they call a "haze."