The Fresh Loaf

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Portland Pumpernickel V.2.0

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WoodenSpoon's picture
WoodenSpoon

Portland Pumpernickel V.2.0

For my second crack at this pumpernickel I upped the hydration as well as the percentage of scalded pumpernickel flour and cracked rye. I also finally picked up a pullman pan and baked this rascal for 5 hours of active time and an additional 4 hours in the oven as the oven cooled down. This thing smells crazy good, like caramel and chocolate. It is wrapped in cotton for the time being but I'm hoping it tastes as good as it smells.

Here is my formula

  • 300g Dark Rye 87%
  • 104g Pumpernickel Flour 30% (dry weight)
  • 104g Cracked Rye 30% (dry weight)
  • 90g Levain (13% flour 13% water)
  • 245g Water 71%
  • 6g Salt 2%

First I scalded my cracked rye and pumpernickel flour, then rinsed it in cold water and wrung it out in cheese cloth then rinsed and wrung it out again. I added this to my autolyse of flour, water and levain, I let that sit for two hours then mixed in the salt with a wooden spoon. I mixed for around a minute or less. I then scrapped the clay like lump onto a pumpernickel dusted counter, shaped a log and maneuvered it into my pan dusted the top and let it proof, I proofed it until I saw the tell tale cracks (around two hours) then popped it on the middle rack of my preheated oven with my stone on the bottom rack. I baked it for an hour at 375, then turned the oven down to 275 and continued baking for four hours rotating the pan every hour. After that I turned the oven off and let the bread cool down with the oven for four more hours, now its de paned and wrapped in cloth and I will cut into it later this evening.

Comments

SCruz's picture
SCruz

Can't wait to hear how it turned out, and maybe a crumb shot.

Looks beautiful.

Jerry

 

isand66's picture
isand66

Looks like a beauty.

Question regarding your scalding technique....did you add water to the flour and cracked rye or just heat up the ingredients?  What is the purpose of rinsing the scald?

WoodenSpoon's picture
WoodenSpoon

the flour and cracked rye to boiling water and I rinsed it because when I wrung it out a first time it bled out all this slippery jelly type stuff that didn't seem super appealing to me.

isand66's picture
isand66

Thanks for the info.  I'm not a big Jelly fan either ;).

golgi70's picture
golgi70

Looks a beauty. I just made a Pumpernickel myself and its a bit too moist on the inside.  I tried subbing my rolled rye in for berries which I didn't have on hand and they ate up too much liquid and I didn't adjust the hydration enough hence a "wet" loaf.  Taste is wonderful but needs to be toasted.  I intend to give another go this week.

 I've also not heard of rinsing the scald. Like to hear about that.  

I bet it's great.  Hope you enjoyed Tasty n Sons.  

Cheers

Josh

WoodenSpoon's picture
WoodenSpoon

though in this case looks are deceiving, I cracked into in last night and it is all sorts of way to wet. really good tasting but certainly not right at all. I'v still not been to Tasty n Sons though I will soon for sure.

dabrownman's picture
dabrownman

Just the kind of bread that goes with anything strong enough to stand up to it.  Did you see where Mark at Sinclair Mobile Bakery wraps his pumpernickel in damp paper kitchen towels and then wraps it in plastic wrap?  Never sen that before but will have to give it a go,  Your bread looks great for not being covered as it baked - amazing!.  Well done and 

Happy baking WS  Hope your Memorial weekend goes well1

dabrownman's picture
dabrownman

posts fron being lost.  Here is what I think I said

Just the kind of bread that goes with anything strong enough to stand up to it.  Did you see where Mark at Sinclair Mobile Bakery wraps his pumpernickel in damp paper kitchen towels and then wraps it in plastic wrap?  Never sen that before but will have to give it a go,  Your bread looks great for not being covered as it baked - amazing!.  Well done and 

Happy baking WS  Hope your Memorial weekend goes well!