I wanted to try again a sourdough loaf with 100% "Ruchmehl". I'm not 100% sure, but afaik the closest match for Swiss "Ruchmehl" is the first clear flour. It is the traditional flour for bread in Switzerland. Something in the middle between bread flour and whole wheat. In the recent years some millers in Germany and Austria have begun to produce this flour, but it's not really mainstream.
BTT - this is my second bake with this flour. I wanted a more open crumb with 100% "Ruchmehl" / first clear
100% Ruchmehl / first clear
80% total hydration
2% salt
30% liquid sourdough starter
Nothing special, mixed the dough until the gluten structure was fully developed, bulk 1.5h @ 24ºC, one S&F, cold bulk overnight, continue bulk @ 24ºC until the volume increases by ±40%, divided the dough for 2 loafs, preshaping, shaping, final proof at 24º-25ºC. Unfortunately the bannetons where too big for the 2 loafs. They are a bit flat.
I'm very pleased with result. Didn't expect to get such an open crumb with 100% "Ruchmehl" from the supermarket on the second try.
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That's very good looking. I tried it too, some time ago (https://www.thefreshloaf.com/comment/524907#comment-524907). You got a more open crumb than I did. I think first clear is a perfectly fine flour to work with. It's hard to come by in the US, more so now that King Arthur doesn't sell it any more.
TomP
It’s the only source I see for 5# size. Ardent Mills. I pay way more per # for Barton Springs with shipping and Breadtopia so this seams reasonable.
https://www.bakersauthority.com/products/5lb-clear-flour-00-flour-5lb?srsltid=AfmBOoqFZFtN18mRtN9ZVn4Xrhe38P-6at3ycaCobMqgwf4f_vZzsgXO
Fabulous crumb, really nice and open.
Benny
That looks smashing, sparkfan, and I can only assume it was as delicious as it looks.
Where are you located that you're baking with ruchmehl? I've tried ruchmehl from the Coop supermarket when I've had the opportunity to visit relatives in Zurich -- but since I tend to bake ryes, I've never tried it on its own. Ilya Flyamer, a tfl member who lives in Basel (and who hasn't posted here for a while), told me many times that ruchmehl was great to bake with. I'm glad to see the ruchmehl fan club is expanding.
Rob
Interesting color to it as well. I didn’t know how it was produced or that first clear flour was preferred for rye and whole grain breads. It looks nice by itself and that’s a gorgeous loaf. I have never seen it on offer anywhere near me. thanks for sharing.
D
That’s almost Ciabatta looking. I though it was when I saw the opening picture. Quite lovely result. I’ve never used first clear. There were several sources years ago and David Snyder used it here on TFL as well as others if you search.