Ruchbrot

Fellow Bakers,

I had the opportunity to get some special flour named Ruchmehl, which is used to make a darker bread in Switzerland. It is some sort of half-half wheat flour that provides a darker color to the crumb and nutty flavor. This flour is widely used in Switzerland for their daily bread.

The process was quite standard.

Levain:

10 g starter

50 g Ruchmhel

50 g water

Matured for about 18 hrs, which produced some sour notes to the bread flavor.

Dough:

All levain

245 g Ruchmehl

149 g water

4 g salt

Mixed well and kneaded for about 2 minutes on the counter. Applied 1 stretch and fold within the first 30 min into the fermentation. Let ferment for 1 hour and placed it in the fridge for 6 hours, then applied another S&F. Let it in the fridge for another 3 to 4 hours (can't remember well). Removed from the fridge and let rest on the counter for about 3 hours (final fermentation had some bubbles on the sides). Shaped and proofed for 45 min, then baked on a preheated oven / pot for 25 min lid on + 10 min lid off at 230C / 450 F.

I am pleased with the final result, including color, crust and crumb. The loaf presented a great nutty flavor with some tang notes, but nothing too overwhelming. The crumb showed a lot of small holes to my surprise, and that was a first for me.

If you have any experience with this kind of flour, please share here.