May 18, 2019 - 1:55pm
pumpernickel problem
I've made two loaves of pumpernickle with two different recipes and both loaves did not reach a stretchy phase after machine kneading. They both would tear, and there was no window pane effect. First loaf was very dry, second loaf not as dry but never sticky. I'm not brand new to bread baking but am puzzled. The first one doubled as it was supposed to, but the baked crumb was very dense and not pleasant. What was wrong?
(Second one still not baked).
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Oh I am so glad you didn't get a windowpane! If you would have gotten one on pumpernickel dough, you'd be the first in history!
We kindly refer to high percent rye doughs as "paste." Sort of closer to a cement mixture that loves to adhere to everything. Rye just doesn't want to be treated like wheat.
so... what's the recipe you're following, got a link? Don't know where you are in the process but the dough will rise only a little bit, a quarter or a third of the original volume higher. Pumpernickel is a very dense brick type bread.
Thanks for that reply! I was following a Martha Stewart recipe and she said it should be stretchy and have the windowpane effect. However, it didn't want to adhere to anything - I will say that too. It was just a lump. Delicious but dense. My second loaf I had to put in the fridge b/c I had to go out, and I'm now waiting for it to wrm up and rise.
Thank you again!
Mini oven is spot on.
Try this one by hamelman.
http://www.thefreshloaf.com/node/22023/horst-bandel039s-black-pumpernickel
Good luck!
a different story but none the less tricky. 3 cups of bread flour to 1.5 cups rye. So 30% roughly rye so it will behave more like a wheat than a rye. God to chill it and rise later. Keep going it just takes a while to rise. :)
recipe: https://www.marthastewart.com/1157393/pumpernickel-bread
Comments mention adding more water to the dough so that when you warm it up it and dough is still a bit stiff, you can mist a lightly oiled counter top with water and use lightly wet hands to handle the dough, spreading it out and shaping. Use your own judgement if you want to add more and work water into the dough. Flour will only make the bread drier.
Thanks Mini Oven. I've tried more hydration, and that helps. I've had trouble with the machine kneading, so did it by hand and the dough felt quite good. But it's still not to my satisfaction. I know it's supposed to be dense, but it just seems to be sooo heavy. It makes great toast though!
in more water, or a longer knead. Switched out any whole wheat for spelt whole wheat. Spelt and rye work together like they are holding hands complementing each other.
What kind of molasses?