When sorting my flour storage boxes I stumble upon a left over bag full of vacation memories. Or, to be more precisely, a half full bag of Ruchmehl. Ruchmehl is a Swiss flour similar to first clear flour. The amount of flour was just perfect for baking some rolls. And so I put together a preferment later that day. The next day I prepared the dough but time was lesser than planned, so I but it into the fridge instead of baking. Early the next morning I finally shape the rolls and baked them on high temperature.

The rolls were delicous: mild and at the same time complex with a crisp, thin crust.

Ruchmehl Rolls

yields 10 rolls

Pâte Fermentée

• 180g Ruchmehl
• 115g Water
• 2g Salt
• 1g fresh yeast

Dough

• Pâte Fermentée
• 320g Ruchmehl
• 265g Water
• 20g (Sun flower-) Oil
• 8g Salt
• 8g fresh yeast

Mix all ingredients for the Pâte Fermentée and let it ferment in the fridge for at least 16 hours.

Mix all ingredients and knead for 3 min at slow speed and another 10 min at high speed. At this point, the gluten network should be very well developed, the dough will still a bit sticky..

Ferment for2 hours, folding every 30 min . Now place the dough in the fridge and ferment overnight at 4°C.

The next morning heat the oven with baking stone to 300°C

Sprinkle the surface with some flour and transfer the dough on the countertop.  With a dough scrapper divide the dough into pieces of about 85g. Carefully form them into round rolls and  place them on a bakers couche.

Proof for 1 hour.

Place the rolls in the oven so that two rolls are touching each other. Bake at 300°C for 10 min with steam, then reduce the heat to 230°C and bake for another 10 min.