SOURDOUGH PUMPERNICKEL BREAD

Steps:

• The day before making the bread:.
• Mix proofed starter, rye flour, and water in a bowl.
• This will make a wet, pasty barm (starter).
• Cover the bowl with plastic wrap and ferment at room temperature for 4 to 5 hours or until the the sponge becomes bubbly and foamy.
• Immediately put it in the refrigerator overnight.
• Bread baking day:.
• Remove the rye barm (starter) from the refrigerator one hour prior to making the dough.
• After chill is off the barm, stir together the flour, sugar, cocoa, salt and yeast in large mixing bowl.
• Add the rye barm, bread crumbs and oil and mix on low speed with paddle attachment until the ingredients form a ball.
• Add additional water if the dough ball does not pick up all the flour, or more flour if the dough seems too wet.
• With dough hook attachment mix on loaw speed for 4 to 5 minutes.
• Add more flour as needed to make a smooth pliable dough ball. It should be tacky but not sticky.
• Note: Rye bread will become gummy if you mix too long, so try to make all adjustments early and minimize the mixing and kneading process.
• Transfer dough to lightly oiled bowl, rolling it around to coat it with oil.
• Cover bowl with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.
• Sprinkle small amount of flour on the counter and carefully transfer the dough to the counter (try not to degas the dough).
• Divide the dough in 2 equal pieces and shape them into boules or rectangle for sandwich bread.
• Line baking sheet with parchment (or use proofing basket) and sprinkle with cornmeal, smolina flour or coarse whole-rye flour.
• If making sandwich bread, lightly oil 8 1/2 by 4 1/2 inch bread pan(s).
• Transfer the dough to the pans, mist the dough with spray oil and loosely cover with plastic wrap or a towel.
• Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the lip of the bread pan at the center, or rises to 1 1/2 times it original size.
• For Freestanding Loaves:.
• Preheat the oven to 450°F, placing a baking stone on the middle shelf and a broiler pan or cast-iron skillet on lower shelf (to provide steam).
• Score the loaves to allow for expansion.
• Transfer the dough to the baking stone.
• Pour 1 cup hot water into the steam pan and quickly close the door.
• After 30 seconds open the door and spray the oven walls with water.
• Repeat twice more at 30 second intervals.
• After the final spray, lower the oven temperature to 400°F and continue to bake for another 20-30 minutes. Checking the breads and rotating 180 degrees, if necessary, for even baking.
• When done, the bread should register 200°F in the center and sound hollow when thumped on the bottom.
• For Loaf Pans:.
• Place pans on baking sheet and place in the oven (middle rack).
• Bake for 20 minutes, then rotate the sheet pan 180 degrees for even baking.
• Continue baking another 20 to 30 minutes, or until loaves register 185-195°F in the center and sound hollow when thumped on the bottom.
• Remove finished loaves from the pan and cool on a rack for at least 1 hour before slicing.