Hamelman Pumpernickel problem
i just tried making the horst bandel pumpernickel from the hamelman bread book with disasterous results. i'm hoping someone who has made the bread can read over what happened and maybe offer suggestions on how to redo it.
the bread calls for 2 types of soakers, an old bread soaker and a rye berry soaker. i made both, but i'm thinking i added maybe too much water by covering over the slices of bread completely with water, because they were waterlogged when i tried to squeeze them dry and even then were still rather soggy. the rye berry soaker is strained out but i had covered them with a good deal of water overnight.
i tried using a kitchen aid 5 qt. mixer to mix the dough. i added everything together (flour, both soakers, starter, yeast, molasses, salt) into the bowl at once, which was probably a mistake. it filled the bowl up about 3 quarters of the way which seemed like too much. when i tried mixing it together i started adding some of the water. it never came together and just stayed as a big soupy mess. it seemed like there was a lot of liquid to it so i never even added all the water it called for and it was still not coming together. i tried adding flour as it was mixing but with no success. i kept adding flour and more flour and more flour and it got ridiculous how much flour i was adding and it was just remaining much too soupy to form a dough. at that point i gave up.
is it possible i can soak the berries and old bread in too much water? next time i may just start mixing the flour, water and starter and add in the berries and old bread as it's coming together and allow the mixer time to incorporate all of it instead of mixing it all at once. has anyone mixed this dough using a kitchen aid stand mixer? it seems like alot for it to handle.
if there is anyone out there who has made this particular recipe i would love to hear how it came out. if you could tell me how you mixed it and if you have any particular advice on making it i would be greatly appreciative. thanks,