06APR2012 Pumpernickel Bread

Pumpernickel

06APR2012 Pumpernickel BreadRecipe
Rye Starter
7 oz levain levure
4.25 oz fine ground rye
6 oz water

final dough
9 oz APF
1 oz brown sugar
.5 oz cocoa powder
.4 oz salt
.15 oz instant yeast
1 oz vegetable oil
2 oz coffee

Process

Pumpernickel has always been a favorite bread of mine. Since I have a scale, rye flour and natural yeast, I thought I would give it a go. I made the rye starter the day before, leaving it approximately 12 hours in the fridge.

The next day I combined the starter with additional ingredients and made a loose ball, allowing the mixture 15 minutes to incorporate. I then kneaded the dough for only 6 minutes and fermented for 2 hours. I cut the dough into 2 parts and made boules. They proofed in a steamed oven for 60 minutes. While my oven warmed to 450 F I slashed the tops. I baked them for about 30 minutes.

Actually, there was too much cocoa for me but they ended up making fantastic French Toast the next day.

06APR2012 Pumpernickel Loose Dough06APR2012 Pumpernickel Kneaded Dough06APR2012 Pumpernickel Bread