The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Double fermented pumpernickle

HappyHighwayman's picture
HappyHighwayman

Double fermented pumpernickle

Double fermented pumpernickle. I soaked crushed rye berries in water with some sourdough starter for 3 days and then mixed that in with the flour (50% white unbleached and 50% high extraction wheat), wheat germ and blackstrap molasses. 4 hour bulk rise and overnight in the fridge before baking in a dutch oven.

 

 

dabrownman's picture
dabrownman

Lucy says every bread should be baked pumpernickel style!  yours looks grand.  Well done and

Happy baking

Isand66's picture
Isand66

Looks and sounds perfect.

HappyHighwayman's picture
HappyHighwayman

Olive rosemary sourdough.