Another great one from Ginsberg. The walnuts go really well together in this bread. My only challenge was lack of coarse rye meal, which I used to get from Ginsberg's shop but he closed it since. However, I came up with a workable substitute: a 75/25 mix of rye chops and pumpernickel flour from Baker's Authority. Not exactly the same but this loaf came out very similar to the one I made when the coarse meal was still available. I do have a Mockmill and I'll investigate coarsely grinding the grain but have to go through what I still have first.
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Your crust and crumb are perfect. Beautiful rise as well. I love Pullman loaves :)
I adjust my Mock Mill all over the place to get various sizes of meal/ flour. I set an empty bowl to the side and grind very small amounts into another small dry bowl / empty into bigger bowl til I get what I want. Then I regrind the discards as flour. Used later.
I primarily do this with corn because I make polenta and grits and corn meal/ flour so all very subtle differences . But important .
Congratulations! c
Stanley joined in on FB at that link and showed his effort 38 weeks ago!
Lots of great baking and variations.
https://www.google.com/search?q=Walliserbrot+from+%22The+Rye+Baker&rlz=1CDGOYI_enUS1149US1149&oq=Walliserbrot+from+%22The+Rye+Baker&gs_lcrp=EgZ…
looks great, bz! Must taste great, too.
NB, it's a non-traditional Wallisser Roggenbrot -- as the aop standard is a free-standing round loaf with no add-ins. I've sampled them when I was in Sion (before I became a bread baker) and they're great -- dense and flavorful with a sweet-ish crust. Fine fare for a day hiking in the alps.
Rob