Horst Bandel Pumpernickel From the Hamelman Bread Book
Hi all, I've been making high percentage rye breads recently, finally got to the horst bandel pumpernickel this past weekend. Having read some of the warnings here, I was very stingy with the soaking water for old bread (I used some 100% rye) and rye berries. I didn't add any extra water at first after mixing everything together, it was actually pretty dry, with lots of dry flour at the bottom, so I added water one TBSP at a time, until the "dough" is a paste that felt like the 100% rye I made successfully a few times. Shaped and put it in the pullman pan (even double checked to make sure it's the right size), after 50 minutes it rose some, the top domed probably 3/4inch below the pan edge, not as high as I had expected, but I didn't want to over proof, so it went into a 370F oven for an hour, then 275F for 3 hours, then the oven is off. Everything went smoothly, imagin my disappointment when I open the lid this morning and found that the bread didn't rise at all in the oven, still the same dome shape. What could be the problem? The sourdough start I used has been reliably effective for months, and the starter dough rose and matured properly in the 14 hours. The instant yeast I used is from the same batch used for another bread, which rose successfully, what what can it be? Did I leave the dough too dry? Should I have baked it longer/at a higher temperature? I am eager to try again and get it right, but need to figure out what went wrong first! Oh, the high gluten flour I used is Sir Lancelot from KA, about 14% protein. Thanks!