Valais Rye Walliserbrot (Switzerland) 2nd Time - The Rye Baker by Stanley Ginsberg
Today's bake is again the Valais Rye Walliserbrot (Switzerland) 2nd Time - The Rye Baker by Stanley Ginsberg.
This time with the adjustments suggested by my fellow TFL bakers (reduced proofing time and smoothing the top with a wet spatula).
I used a parchment paper lining which made removal from the pan easy and had the added benefit of a vastly softer crust.
Tasting Notes: this time the crumb was a little moister and has a delightful sour tang. As I mentioned above, the crust is much softer and thus less chewy with a roasted taste reminiscent of a dark coffee.
For those interested the recipe and process are included below.