Breadzik
One other nice one from Ginsberg. The walnuts go rather well collectively on this bread. My solely problem was lack of coarse rye meal, which I used to get from Ginsberg’s store however he closed it since. Nonetheless, I got here up with a workable substitute: a 75/25 mixture of rye chops and pumpernickel flour from Baker’s Authority. Not precisely the identical however this loaf got here out similar to the one I made when the coarse meal was nonetheless obtainable. I do have a Mockmill and I am going to examine coarsely grinding the grain however should undergo what I nonetheless have first.
Your crust and crumb are excellent. Stunning rise as effectively. I really like Pullman loaves 🙂
I alter my Mock Mill in every single place to get varied sizes of meal/ flour. I set an empty bowl to the aspect and grind very small quantities into one other small dry bowl / empty into larger bowl til I get what I need. Then I regrind the discards as flour. Used later.
I primarily do that with corn as a result of I make polenta and grits and corn meal/ flour so all very delicate variations . However essential .
Congratulations! c
Stanley joined in on FB at that hyperlink and confirmed his effort 38 weeks in the past!
Plenty of nice baking and variations.
seems to be nice, bz! Should style nice, too.
NB, it is a non-traditional Wallisser Roggenbrot — because the aop commonplace is a free-standing spherical loaf with no add-ins. I’ve sampled them after I was in Sion (earlier than I grew to become a bread baker) they usually’re nice — dense and flavorful with a sweet-ish crust. High-quality fare for a day mountaineering within the alps.
Rob
That is one attractive loaf! I really like the open crumb; I aspire to have ryes that look pretty much as good!
Stunning bake! Undoubtedly attempt your Mockmill whenever you’re prepared. No motive why you possibly can’t grind a pleasant course rye meal.
Finest regards,
Ian
