Breadzik
Mon, 02/02/2026 – 09:47
One other nice one from Ginsberg. The walnuts go very well collectively on this bread. My solely problem was lack of coarse rye meal, which I used to get from Ginsberg’s store however he closed it since. Nonetheless, I got here up with a workable substitute: a 75/25 mixture of rye chops and pumpernickel flour from Baker’s Authority. Not precisely the identical however this loaf got here out similar to the one I made when the coarse meal was nonetheless out there. I do have a Mockmill and I am going to examine coarsely grinding the grain however need to undergo what I nonetheless have first.
Your crust and crumb are excellent. Stunning rise as effectively. I really like Pullman loaves 🙂
I alter my Mock Mill far and wide to get varied sizes of meal/ flour. I set an empty bowl to the facet and grind very small quantities into one other small dry bowl / empty into greater bowl til I get what I would like. Then I regrind the discards as flour. Used later.
I primarily do that with corn as a result of I make polenta and grits and corn meal/ flour so all very refined variations . However necessary .
Congratulations! c
Stanley joined in on FB at that hyperlink and confirmed his effort 38 weeks in the past!
Plenty of nice baking and variations.
seems nice, bz! Should style nice, too.
NB, it is a non-traditional Wallisser Roggenbrot — because the aop commonplace is a free-standing spherical loaf with no add-ins. I’ve sampled them after I was in Sion (earlier than I turned a bread baker) and so they’re nice — dense and flavorful with a sweet-ish crust. Superb fare for a day mountain climbing within the alps.
Rob
