Baking this Week Part Drei: Pumpernickel Rye ala 1.2.3
Today in addition to the Hamelman Challah, our rye starter was floating so we needed to put together bread.
Inspired by Hamelman's Vermont Sourdough with increased whole grains today's dough is really a 1.2.3 with an emphasis on pumpernickel...simply because I didn't feel like working at it.
384 grams of floating starter, 768 grams of water and @1100 grams of flour split: 200 Whole Wheat, 300 Pumpernickel and 600 KA Bread. I actually dropped the bread flour a little because of the increased whole grain pumpernickel.
Did the usual, 20 minute autolyse, added my salt and because of the added whole grains I was tempted to put in a pinch of yeast..oh the horror! But in the end I didn't!
Love the slap and folds....they really work the dough into a workable mass although I tend to find pieces of dough in the weirdest places...stuck to the wall, the underneath of the cabinets I then did some stretch & folds every 30 minutes for the first two hours with a total bulk ferment of 3.5 hours because we needed to leave the house for an event. Into the bannetons for their overnight slumber "in zee külher.
This morning I heated the oven, upended the bannetons onto parchment and scored. I was a little worried about one of the loaves...
It looked like it flattened out and although the scoring was sufficiently deep, halfway through baking when the covers were removed, it looked like the weren't going to split. I helped it along and reopened those wounds...probably not the best technique but what the heck....this is all one big experiment anyway.
He looks a little evil but happy!
The loaves that came out looked pretty good. The crumb really nice....But the flavor!
OMG...Ron is in heaven so much so he called our friend in Germany to brag. He says it smells like the air outside the brewery in his home town of Eschwege! There are random yummy sounds coming from the family room so I guess it came out ok.
Any suggestions on improving scoring are welcome. The loaves were cold from the fridge warmed up just as long as it took to get the oven to 475 dF. I used just a razor blade and it went in very deep and at an angle but still didn't give me that split the way I expected. I will just keep practicing!
Baking makes me happy!
Wendy
Comments
for sure. You need to open a W School for Challenged Slashing:-) Those are beauties! So what did you put in there to get the color - Barley malt syrup, molasses, coffee, cocoa, caramel? You crumb is very open for pumpernickel. I've never tried making it at such a high temperature but it sure had to help the spring. So much for the low and slow method! Since hubby is from the old country he would like this one too. Happy baking Wendy
http://www.thefreshloaf.com/node/37266/lucy%E2%80%99s-take-adri%E2%80%99s-westphalian-rye
disappointed with the spring! Thanks for your comments. Its just 1.2.3 done with just what's listed above! All I did was use the KA Pumpernickel flour...honest truth! ;-D Nothing else even though I was tempted to add a little yeast for more fluff. I need to keep it simple. Your Westphalian is bookmarked for later. Probably make that for the music partner when he's eating bread again...my husband isn't too big on the really dark breads....just flavorful ryes. I am, though, happy he likes just regular sourdoughs as well, especially fresh from the oven...then again, what's not to like about any bread fresh from the oven!
Wendy
Good scoring. Looks like pumpkin on Halloween. Really lovely Wendy.