Basic Ruchmehl Bread Recipe... can also be used with other flours.... this is <75% hydration, so it can also be made with higher hydration (particularly useful with thirsty flours such as spelt)
Autolyse flour with about 330g water for 2 hours.
Add salt mixed in remaining 20g water and fold enough to mix into the dough
Add Levain and fold into the dough
Rest for 30-45 minutes
Stretch and fold
Rest for 30-45 minutes
Stretch and fold
Rest for 30-45 minutes
Laminate
Rest for 30-45 minutes
Curl and Fold
If the dough has started rising and showing bubbles, place in the fridge for 18 hours. If not, another set of curl and folds followed by additional resting may be used prior to the refrigeration.
Shape and flour with rice flour and then place in banneton for about 1 hour while heating up the oven with dutch oven to 270C.
Transfer to parchment paper and place in a dutch oven after scoring. You can spray with water before closing the lid if desired. Reduce temperature to 250C and close oven. Bake for 25 minutes
Take lid off dutch oven, reduce temperature to 230C, and bake till desired crust color, typically 10-20 minutes
Remove bread and cool. Then slice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1162g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 210 | ||
Calories from Fat: 7 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 9mg | 3 % | |
Sodium 295.8mg | 10 % | |
Potassium 1003.6mg | 26 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 30.7g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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