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.

CalBeachBaker's Blog
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Wow, looks like you got a nicer loaf the second time. Nicely aerated crumb and lovely crust on that one.

I have a feeling I'll need to bake every Rye Baker loaf a few times to get it right :) I'm trying a half dozen recipes leading up to the holidays.

Thanks Happycat,

I rarely get it right on my first attempts but lucky for us bakers getting pretty close is still pretty tasty!

Tony

Tony, that is one great looking loaf, everything about it looks perfect. No cracking in the crust and the crumb looks well fermented. I bet it is really delicious, well done.

Benny

Benny,

Thanks - It is tasty, I can't stop myself from eating it.

Tony