{"id":2534,"date":"2025-05-28T09:42:35","date_gmt":"2025-05-28T09:42:35","guid":{"rendered":"https:\/\/richemontplus.com\/?post_type=rezepte&p=2534"},"modified":"2025-11-03T12:45:27","modified_gmt":"2025-11-03T11:45:27","slug":"ruch-bread-indirect","status":"publish","type":"rezepte","link":"https:\/\/richemontdev.wp-experten.org\/en\/recipes\/ruch-bread-indirect\/","title":{"rendered":"Ruch bread, indirect"},"content":{"rendered":"\n

Dark wheat bread<\/p>\n","protected":false},"featured_media":2528,"parent":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[185,229],"class_list":["post-2534","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-bakery","rezepte_cat-breads-made-from-regular-flour"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"32","ausbeute":"

pieces of 513 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"approx. 30 minutes","ruhezeit_label":"Proofing","ruhezeit":"2\u20132.5 hours","backzeit_label":"Baking time","backzeit":"50\u201360 minutes\/225\u2013235\u00b0C dropping ","optional_label":"","optional":""},"nahrwerte":{"energiewert":"969 kJ\/231 kcal;","fett":"1.2 g, of which saturated 0.2 g;","kohlenhydrate":"44 g, of which sugars 0.4 g;","eiweiss":"9.3 g; salt 1.4 g"}},"rez_section_heading":"Recipe","rezept":[{"rez_heading":"Ruch bread preferment","rez_infos":[{"rez_weight":"1460","rez_weight_unit":"g","rez_value":"

wheat flour 1100<\/p>\n"},{"rez_weight":"1000","rez_weight_unit":"g","rez_value":"

water<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"

baker’s yeast<\/p>\n"},{"rez_weight":"30","rez_weight_unit":"g","rez_value":"

table salt, dissolved in water
\nmix<\/em><\/p>\n"}],"bottom_description":""},{"rez_heading":"Ruch bread indirect","rez_infos":[{"rez_weight":"10000","rez_weight_unit":"g","rez_value":"

wheat flour 1100<\/p>\n"},{"rez_weight":"7300","rez_weight_unit":"g","rez_value":"

water<\/p>\n"},{"rez_weight":"2500","rez_weight_unit":"g","rez_value":"

Ruch bread starter dough<\/p>\n"},{"rez_weight":"300","rez_weight_unit":"g","rez_value":"

baker’s yeast
\nmix<\/em><\/p>\n"},{"rez_weight":"200","rez_weight_unit":"g","rez_value":"

table salt
\nadd towards the end of the mixing time and <\/em>knead the dough until a nice gluten structure is formed<\/em><\/p>\n"},{"rez_weight":"100","rez_weight_unit":"g","rez_value":"

dusting flour
\n(for processing)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Ruch bread preferment: dough preparation","hers_description":"

Mixing time: 3\u20135 minutes
\nDough temperature: 23\u201325\u00b0C<\/p>\n","hers_images":[{"hers_image":2530}]},{"hers_heading":"Proofing","hers_description":"

Leave to proof at room temperature for 60 minutes.<\/p>\n","hers_images":[{"hers_image":2532},{"hers_image":2533}]},{"hers_heading":"Ruch bread indirect: dough preparation","hers_description":"

Mixing time: 10\u201312 minutes
\nKneading time: 2\u20134 minutes
\nDough temperature: 23\u201325\u00b0C<\/p>\n","hers_images":[{"hers_image":2531},{"hers_image":2529}]},{"hers_heading":"Proofing","hers_description":"

60\u201375 minutes<\/p>\n","hers_images":false},{"hers_heading":"Processing","hers_description":"

Lightly round pieces of dough weighing 620 g and leave to rest briefly.<\/p>\n

Then shape into tight, elongated loaves.<\/p>\n

Place them on trays lined with dough cloths with the seam side down.<\/p>\n","hers_images":false},{"hers_heading":"Piece proofing","hers_description":"

Leave to rest for 10\u201315 minutes at room temperature, then for 20\u201330 minutes in the refrigerator at 0\u20135\u00b0C.<\/p>\n","hers_images":false},{"hers_heading":"Baking preparation","hers_description":"

Make 2\u20133 cuts with a flat blade.<\/p>\n","hers_images":false},{"hers_heading":"Baking","hers_description":"

Bake in a medium-hot oven with steam. After 20 minutes baking time, pull the vent and bake until crisp.
\nBaking temperature 225\u2013235\u00b0C
\nBaking time 50\u201360 minutes<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":[{"ID":1295,"post_author":"12","post_date":"2025-04-29 14:12:47","post_date_gmt":"2025-04-29 14:12:47","post_content":"Baslerbrot online course \u2013 traditional, aromatic & artisanal\r\n\r\nIn the Baslerbrot online course from richemontplus.com, you will learn the art of making the legendary Baslerbrot: with long dough, special dough technique and rustic crust for an authentic taste experience.\r\n

Course content in detail:<\/h4>\r\nDough structure & long fermentation \u2013 for flavour and texture with bite\r\nKneading and proving techniques \u2013 developing structure & elasticity\r\nShaping & cutting \u2013 perfecting the rustic look\r\nBaking temperatures & steaming \u2013 for a golden brown, crispy crust\r\nMaturing & cutting \u2013 cutting techniques for the best aggregation\r\nFinishing touches & serving tips \u2013 fresh buttered bread & cheese accompaniments\r\n\r\nIncludes bonus material: PDF recipe, technique guide & certificate of participation \u2013 received immediately after completing the course.\r\n\r\n ","post_title":"Basel bread","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"basel-bread","to_ping":"","pinged":"","post_modified":"2025-12-01 13:08:40","post_modified_gmt":"2025-12-01 12:08:40","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&p=1295","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":1848,"post_author":"12","post_date":"2025-05-06 12:57:34","post_date_gmt":"2025-05-06 12:57:34","post_content":"Indian naan - traditional, fluffy & aromatic\r\n\r\nWith the Indian naan online course at richemontplus.com, you will learn how to bake authentic, soft and slightly crispy naan dough flatbreads - ideal as a side dish to curries, as a snack or for bread variations with herbs and garlic.\r\n

Course content in detail:<\/h4>\r\n
    \r\n \t
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  • Texture & flavour optimisation - recognising mulltip flaws<\/li>\r\n \t
  • Serving suggestions - vary naan with curries, chutney or as a wrap<\/li>\r\n<\/ul>\r\nBonus material: PDF with recipe, technique checklist & certificate of participation - available after completion of the course.\r\n\r\n ","post_title":"Indian naan","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"indisches-naan","to_ping":"","pinged":"","post_modified":"2025-12-01 13:05:51","post_modified_gmt":"2025-12-01 12:05:51","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&p=1848","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":1862,"post_author":"12","post_date":"2025-05-06 14:12:56","post_date_gmt":"2025-05-06 14:12:56","post_content":"

    Wholemeal rye bread online course - rustic, healthy & flavourful<\/strong><\/h4>\r\nIn the wholemeal rye bread online course from richemontplus.com, you will learn step by step how to bake a hearty wholemeal rye bread with a dense, moist crumb, aromatic crust and great flavour at home or at work - ideal for health and quality-conscious bakers.\r\n\r\nCourse content in detail:<\/strong>\r\n
      \r\n \t
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    • Kneading techniques & autolysis - for a fluffy texture despite wholemeal<\/li>\r\n \t
    • Proofing timing & temperature control - for the best crust formation<\/li>\r\n \t
    • Moulding & incision technique - rustic appearance<\/li>\r\n \t
    • Baking with steam - for a crispy crust<\/li>\r\n \t
    • Cooling & storage - maintain freshness without cutting<\/li>\r\n \t
    • Serving suggestions - with cheese, spreads or as a snack<\/li>\r\n \t
    • Bonus material included: PDF with recipe, technique guide & certificate of participation upon completion.<\/li>\r\n<\/ul>\r\n ","post_title":"Whole grain rye bread","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"roggenvollkornbrot","to_ping":"","pinged":"","post_modified":"2025-12-01 13:01:14","post_modified_gmt":"2025-12-01 12:01:14","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&p=1862","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":1858,"post_author":"12","post_date":"2025-05-06 13:48:27","post_date_gmt":"2025-05-06 13:48:27","post_content":"

      Sourdough Croissants Online Course \u2013 Craftsmanship meets modern taste<\/h4>\r\nIn the sourdough croissants online course from richemontplus.com, you will combine classic sourdough techniques with the popular croissant dough \u2013 for light, aromatic puff pastry with a fine crumb and characteristic buttery aroma. Perfect for bistros, caf\u00e9s, or at home.\r\n

      Course content in detail:<\/h5>\r\n
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      • Sourdough base & starter management \u2013 structure & maintenance<\/li>\r\n \t
      • Dough preparation for croissants \u2013 hydration, pre-ferment, technique<\/li>\r\n \t
      • Tourage & rolling out \u2013 perfectly integrating butter layers<\/li>\r\n \t
      • Shaping & folding \u2013 classic croissant shape & variations<\/li>\r\n \t
      • Proofing & baking temperature control \u2013 for a beautiful crumb & back<\/li>\r\n \t
      • Finishing & herb\/sugar glaze \u2013 enhancing appearance & taste<\/li>\r\n<\/ul>\r\nServing tips \u2013 with filling, sugar, nuts, or plain\r\n\r\nBonus material included: PDF technique guide, recipe sheet, & certificate of participation available upon completion.","post_title":"Sourdough croissants","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"sauerteig-croissants","to_ping":"","pinged":"","post_modified":"2025-12-01 13:03:05","post_modified_gmt":"2025-12-01 12:03:05","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&p=1858","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}],"rel_select_fachblatt":"","is_sticky":false},"yoast_head":"\nRuch bread, indirect - Richemontplus.com International<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/richemontplus.com\/en\/recipes\/ruch-bread-indirect\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ruch bread, indirect\" \/>\n<meta property=\"og:description\" content=\"Dark wheat bread\" \/>\n<meta property=\"og:url\" content=\"https:\/\/richemontplus.com\/en\/recipes\/ruch-bread-indirect\/\" \/>\n<meta property=\"og:site_name\" content=\"Richemontplus.com International\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-03T11:45:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/richemontplus.com\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_Rezept_BA_Ruchbrot_indirekt_R-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1709\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/richemontplus.com\/en\/recipes\/ruch-bread-indirect\/\",\"url\":\"https:\/\/richemontplus.com\/en\/recipes\/ruch-bread-indirect\/\",\"name\":\"Ruch bread, indirect - 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