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
I really enjoy making the rye loaves. I'm gonna have to do some testing once I get through the flours I have on hand. I have no doubt that I can get my Mockmill to deliver but it will need some trial. It won't be the same as the different schrot or meals that Ginsberg used to sell but it should be close enough. I have some reading to do.
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
Yup, it was a very nice one! Thanks for the link. Yeah, it doesn't mention the nuts. Would you happen to have an original recipe? Maybe I'll go there one day.
That's one gorgeous loaf! I love the open crumb; I aspire to have ryes that look as good!
Some years ago I didn't even dream of being able to make rye loaves and sourdough seemed like some sort of dark art and black magic. Over time, though, I was able to tame the beast and nowadays I'm satisfied with almost all my bakes. Every time my wife tastes my latest bake she says it's the best one I ever baked. I still think some of them could turn out better, but there is always the next time. There is no problem with making the loaves disappear.
Beautiful bake! Definitely try your Mockmill when you’re ready. No reason why you can’t grind a nice course rye meal.
Best regards,
Ian
I'm just happy I can enjoy nice, fresh and tasty sourdough rye. I'll delve into the world of custom grinds eventually. For now I'm working through what I have remaining of the flours in the cupboard.