Still struggling with Horst Bandel’s Black Pumpernickel
I made this bread for the 3rd time this past weekend, and it still didn't rise up to fill the pullman pan during the bake. I've tried all sorts of hydration levels, the latest dough was the wettest one, but it didn't make any difference in terms of the height in the bread. I tried to let it proof to 3/4 inch below the pan lid like instructed in the recipe, also tried to let it proof higher and lower before, no difference, the bread just does not get to the top. So my question is: has anyone baked this bread and have it filled the whole pullman pan to the top, WITHOUT adding any extra flour? What's your trick? I held back water during mixing and add as needed, this lst time I added 10 oz of the final 12.8oz water, I don't think the dough can take any more water than that. The first two times I kept the dough drier, no difference.
Since it's a big batch of dough, KA doesn't do a good job of mixing it. I actually mixed the high gluten flour with some water first to get the gluten started, then added in the rest of the soakers and rye chops. I am obsessed to get it right but running out of ideas!
13X4X4 pullman pan (the recipe indicated 13X3.75X3.75 pan, but I think they are the same thing? Really don't think that 0.25 would make such a big difference)
Sir Lancelot high gluten flour
my rye starter was active and double every time after I feed it