I wished to attempt once more a sourdough loaf with 100% “Ruchmehl”. I am not 100% certain, however afaik the closest match for Swiss “Ruchmehl” is the primary clear flour. It’s the conventional flour for bread in Switzerland. One thing within the center between bread flour and complete wheat. Within the latest years some millers in Germany and Austria have begun to supply this flour, nevertheless it’s not likely mainstream.
BTT – that is my second bake with this flour. I wished a extra open crumb with 100% “Ruchmehl” / first clear
100% Ruchmehl / first clear
80% complete hydration
2% salt
30% liquid sourdough starter
Nothing particular, combined the dough till the gluten construction was absolutely developed, bulk 1.5h @ 24ºC, one S&F, chilly bulk in a single day, proceed bulk @ 24ºC till the amount will increase by ±40%, divided the dough for two loafs, preshaping, shaping, ultimate proof at 24º-25ºC. Sadly the bannetons the place too large for the two loafs. They’re a bit flat.
I am very happy with consequence. Did not count on to get such an open crumb with 100% “Ruchmehl” from the grocery store on the second attempt.
