The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Holy oven spring, Batman!

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Joe Fisher's picture
Joe Fisher

Holy oven spring, Batman!

Pumpernickel bread, made with a rye sourdough starter. The first rise and the rise after shaping were a little lackluster. I think the temperature in my house was a little too cool, and with 8 hours of rise time at the 78 degrees specified in the recipe, I really can't let it rise longer if I want a one day bread. I'll have to build myself a proofing box :)

Anyway, here's what the loaves looked like sitting on my SuperPeel before popping into the oven. They've probaby grown about 25% since I put them on the sheet.
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After about 5 minutes on my Fibrament, it looked like a bomb had exploded inside each loaf. I've never seen oven spring like this! They just kept growing. It was really amazing.
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They smell unbelievable. I can't wait to tear into them tomorrow!

-Joe

Paddyscake's picture
Paddyscake

Those look awesome!!! My mouth is watering...; )
Would you share the recipe?

Joe Fisher's picture
Joe Fisher

They're on my counter, taunting me. I keep touching them :) I love that about artisan breads: the cool shapes and textures.

The recipe is from Bread Alone.

Since it's copyrighted, the rules say I can share the ingredients, but not the exact text, so here goes (Floyd, feel free to edit this if it's inappropriate):

Dark Pumpernickel with Raisins (I omitted the raisins)

2c raisins
1 1/2c spring water
2c rye sourdough starter
1c brewed espresso or strong coffee
1/2c rye flour
3 1/2c whole wheat flour
1/2c unsweetend cocoa powder
1c unsulphured molasses
1T fine sea salt (I used Kosher)
3-4c 20% bran wheat flour (I used straight bread flour, and I'm sure it was less than 3c. I didn't measure, just kept adding until it felt right)

Basically, you mix the liquids and starter. Then add everything but the 20% bran flour. Knead, rise. Punch down, rise. Shape, rise. Bake one a stone at 375 for 90 minutes, or until a thumped loaf sounds hollow. I went until my instant-read thermometer read 205, about 85 minutes (thanksn Mr. Reinhart!).

Any suggestions on what would caused the bread explosion I had? I mean, they look cool as all getout, but it would be nice to know what was behind it. I'm thinking I needed more warmth during the rises to exhaust the starter a little more. Those lil buggers were vigorous!

-Joe

KP Crumbworth's picture
KP Crumbworth

"They smell unbelievable. I can't wait to tear into them tomorrow!"

Isn't this always the case!

The warm burst in the oven caused an awakening, and 1 last feeding frenzy IMO.

KP

Paddyscake's picture
Paddyscake

Your directions say to mix the liquids and the starter, then
add everything but the bran flour.
So I take it that after those ingredients are mixed I start
adding the flour?

Joe Fisher's picture
Joe Fisher

Once all the ingredients are mixed, you add the 20% bran flour until the dough is how you want it. I went for a firm, but still quite sticky dough.

It was delicious, by the way :)

-Joe

Paddyscake's picture
Paddyscake

I am sure it was awesome! That will be the recipe of the
weekend next week!!

Joe Fisher's picture
Joe Fisher

Finally, a pumpernickel loaf that isn't as dense as a black hole.

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-Joe

Floydm's picture
Floydm

I don't even like pumpernickel very much, but I gotta say, that is beautiful.