SOURDOUGH PUMPERNICKEL

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sourdough Pumpernickel image

A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.

Provided by Red_Apple_Guy

Categories     Sourdough Breads

Time 1h5m

Yield 2 loaves, 28 serving(s)

Number Of Ingredients 9

1 cup sourdough starter (133 gm flour, 133 gm water)
1 1/3 cups black coffee (room temperature, 298 gm)
2 cups stone ground rye flour (261 gm)
2 teaspoons salt (table, 14 gms)
1/4 cup molasses (57 gm)
2 tablespoons cocoa powder
1 cup whole wheat flour (131 gm)
2 cups bread flour (267 gm)
1/2 cup water (scant 1/2 cup, luke warm, 105 gm)

Steps:

  • Using a proofed 100% hydrated starter, make the sponge in a large bowl.
  • Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
  • Add the dough ingredients to the sponge and mix well.
  • Cover and rest for 20 minutes.
  • Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
  • Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
  • Stretch and fold every 40 minutes and return to rising, covered.
  • When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
  • Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
  • Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
  • I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
  • Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.
  • cool on racks.

Mugisha Gaba Kynston
[email protected]

This bread is the real deal. It's got that classic pumpernickel flavor and texture. I'm so glad I found this recipe.


Yassmine Hamzs
[email protected]

I made this bread last weekend and it was a huge hit with my family. The bread is so flavorful and the crust is so crispy. I will definitely be making this bread again.


Persence Pretorius
[email protected]

This bread is amazing! I'm not usually a fan of pumpernickel, but this bread is so delicious. It's perfect for sandwiches or just eating on its own. I will definitely be making this bread again.


SHIFUL SHIFUL ISLUM
[email protected]

I've been baking sourdough bread for years, and I've tried many different recipes. This one is by far the best pumpernickel I've ever made. The bread is dense and flavorful, with a beautiful dark crust. I highly recommend this recipe to anyone who lo


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #for-large-groups     #sourdough     #breads     #grains     #yeast     #pasta-rice-and-grains     #number-of-servings     #4-hours-or-less