Recipe
Ruch bread preferment
wheat flour 1100
water
baker’s yeast
table salt, dissolved in water
mix
Ruch bread indirect
wheat flour 1100
water
Ruch bread starter dough
baker’s yeast
mix
table salt
add towards the end of the mixing time and knead the dough until a nice gluten structure is formed
dusting flour
(for processing)
Production
Ruch bread preferment: dough preparation
Mixing time: 3–5 minutes
Dough temperature: 23–25°C
Proofing
Leave to proof at room temperature for 60 minutes.
Ruch bread indirect: dough preparation
Mixing time: 10–12 minutes
Kneading time: 2–4 minutes
Dough temperature: 23–25°C
Proofing
60–75 minutes
Processing
Lightly round pieces of dough weighing 620 g and leave to rest briefly.
Then shape into tight, elongated loaves.
Place them on trays lined with dough cloths with the seam side down.
Piece proofing
Leave to rest for 10–15 minutes at room temperature, then for 20–30 minutes in the refrigerator at 0–5°C.
Baking preparation
Make 2–3 cuts with a flat blade.
Baking
Bake in a medium-hot oven with steam. After 20 minutes baking time, pull the vent and bake until crisp.
Baking temperature 225–235°C
Baking time 50–60 minutes
Ruch bread with sourdough (gentle cold)
Swiss Waadtland bread (gentle cold)
Half-white bread (gentle cold)
Evaluation