Valais Rye Walliserbrot (Switzerland) from The Rye Baker by Stanley Ginsberg
Valais Rye Walliserbrot (Switzerland) from The Rye Baker by Stanley Ginsberg
The latest new bake is a Walliserbrot courtesy of The Rye Baker by Stanley Ginsberg. I had to scale this one for a single large pan. Note to self, always use parchment paper on the bottom of the pan for ease of extracting the loaf. Another improvement would be to bake it maybe 5 mins less, the internal temp got a little above the recommended 198 F, I think due to the heating efficiency of the pan. Overall I am pleased with the outcome.
Tasting notes:
The crumb has a nice firm, slightly grainy texture that I enjoy. In addition the crumb has slight sour/fruity taste. The crust has a toasty taste with notes of malt.
For those who are interested the recipe and process are included below.