The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pumpernickel -- when is it done?

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gary.turner's picture
gary.turner

Pumpernickel -- when is it done?

This may seem a silly time to ask, my loaf's in the oven as I  type, but how do you know when pumpernickel is done?


I'm baking a traditional Westphalian version, 100% rye (45% light, 45% medium, and 10% flakes) at approx 70% hydration. Temperature started at 350F and is being lowered 25F every two hours 'til it's at 225F.


Everything I've found for all rye pumpernickels only gives ranges somewhere in a 16 to 24 hour window.


I have a roaster pan with water on the bottom rack, and another roaster inverted over the Pullman pan to trap the moisture (not any sort of seal).


The aroma test seems a bit vague, as the kitchen end of the house has had an aroma of chocolate cake baking since about two hours into the bake; and no, there's nothing but rye, salt, water and yeast in the dough.


Any suggestions?


cheers,


gary

Mini Oven's picture
Mini Oven

Internal temp for rye finished at   185°F  (and up to 205°F if wheat is included)


but I often leave mine in longer for good crust color at 200°F


Mini

gary.turner's picture
gary.turner

Thank you, Mini.


gary