Valais Rye Walliserbrot (Switzerland) from The Rye Baker by Stanley Ginsberg

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.