The first loaf for week 8 was a Valais Rye from Switzerland.
This is a nice moist and nutty (from the walnuts) loaf with a soft and chewy crumb. The sour was pronounced. This bread took 26 hours of prep and it was well worth it. Definitely one of the ones that is a keeper.
Here is the crumb shot.
The second one was an Auerman Borodinsky from Russia that did not come out exactly as it should. Although the bread had a nice sour and sweet note to it. The crust was hard and burnt. This will be a good bread with a few "tweaks" to the formula. So... no pics of this one.