The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Portland Pumpernickel.

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WoodenSpoon's picture
WoodenSpoon

Portland Pumpernickel.

  • 292g BF, 33%
  • 252g Whole Rye, 29%
  • 127g Pumpernickel, 15%
  • 119g WW, 13%
  • 180g Levain (10%flour 10%water)
  • 126g Cracked Rye, 14% (dry weight)
  • 78g Cracked Wheat, 9% (dry weight)
  • 17g Vital Wheat Gluten, 2%
  • 16g Salt, >2%
  • 624g water, 71%

I recently moved from North Carolina to Portland OR, and after three weeks of driving and feeding my sourdough culture in truck stop bathrooms, campground water fountains, old friends houses, new friends houses, parking lots and also a pretty hearty helping of straight up neglect I'v finally got the ole rascal back in shape, This is the second batch I have made since being in the glorious pacific northwest and the first batch I'v made since discovering that the Bob's Red Mill outlet store is ten miles down the road. If you have never been and happen to be in the area I strongly recommend it, Its a bulk bin paradise!

This really should of been baked in a pullman pan or something like one, but seeing as I don't have one I treated it almost as usual. My procedure is as follows.

  • 1 hour autolyse
  • During autolyse, scald/soak berries, Wring em out, rinse with cold water, wring em out again and repeat.
  • add salt and 2 minutes of slap and folds
  • rest
  • additional 2 or 3 minutes of slap and folds followed by a rest then a few more slap and folds
  • 1 or so hours of bulk fermentation at room temp
  • 16 hour proof in a 40 degree fridge
  • remove from fridge while oven preheats
  • bake at 550 for 2 minutes with steam, turn oven down to 465 for around 40 minutes, rotating/whatnot when needed
  • turn oven off and crack door and let the loaf dry out for five or so minutes
  • cool for 10+ hours

 This is one darn tasty loaf.

Comments

golgi70's picture
golgi70

Nice lookin loaf there.  Be sure and eat at Tasty n Sons.  I visited for the first time recently to see Pearl Jam and in short order had some really good eats.  Tabor Breads also a must try.  

Cheers

Josh

Mebake's picture
Mebake

Wonderful looking loaves, WS,  Nifty scoring! Love that crust color. perfectly fermented crumb. 

I'd like to imagine what you'd be capable of baking if you had a bakery space under your command. talent!

Khalid

varda's picture
varda

This bread really caught my eye.   It just looks fabulous.   Maybe you will find the climate in Portland easier for baking?   You are already off to a great start - neglected starter and all.  I'm always confused about pumpernickel.   What exactly is it?   Just a coarse grind of rye?  -Varda

WoodenSpoon's picture
WoodenSpoon

Golgi, I will totally try Tasty n Sons out. I just looked it up and it does look quite good.

Mebake, I'd like to imagine that as well! Maybe someday.

Varda, yes pumpernickel is very course ground rye.

dabrownman's picture
dabrownman

I just love the place.  We had a DC for retail and food service there called DPI Northwest in Tualitan.  They were a top notch group of folks and I loved to go there just to hang out with them downtown and eat at all the great restaurants.  It is one of the great places in the US to live.  Plus the salmon fishing  and elk hinitng is top notch

Your pumpernickel looks good and it has to be one of the most tasty breads you have made in Portland.  Now put it a pan you don't have, bake it low and slow for 6-10 hours and you will have made Lucy happy:-)

Well done and Happy baking.  You must have died and gone to heaven! 

dabrownman's picture
dabrownman

I just love the place.  We had a DC for retail and food service there called DPI Northwest in Tualitan.  They were a top notch group of folks and I loved to go there just to hang out with them downtown and eat at all the great restaurants.  It is one of the great places in the US to live.  Plus the salmon fishing  and elk hinitng is top notch

Your pumpernickel looks good and it has to be one of the most tasty breads you have made in Portland.  Now put it a pan you don't have, bake it low and slow for 6-10 hours and you will have made Lucy happy:-)

Well done and Happy baking.  You must have died and gone to heaven! 

dabrownman's picture
dabrownman

I just love the place.  We had a DC for retail and food service there called DPI Northwest in Tualitan.  They were a top notch group of folks and I loved to go there just to hang out with them downtown and eat at all the great restaurants.  It is one of the great places in the US to live.  Plus the salmon fishing  and elk hunitng is top notch

Your pumpernickel looks good and it has to be one of the most tasty breads you have made in Portland.  Now put it a pan you don't have, bake it low and slow for 6-10 hours and you will have made Lucy happy:-)

Well done and Happy baking.  You must have died and gone to heaven! 

bbegley's picture
bbegley

Enjoy PDX, lived there for six years.  Great food on the cheap everywhere.  Great beer.  Great coffee.  Great music.  Hard to go wrong there.  

WoodenSpoon's picture
WoodenSpoon

Oh yeah DAB portland is top notch for sure, and I'd of loved to of made lucy's day with some proper 8hour baking times, it woulda made my day as well. Once I'm back working I'l be picking up a pan or two for sure.

Bbegley, Portland does have great food, beer, coffee and music! so much exciting stuff to explore, and I met Ken! What a darn nice guy and damn if they don't make some good baked goods.

golgi70's picture
golgi70

I forgot to mention Fressen Bakery.  Such nice people and good German bakery/eats.  I think we got over there 3 times in our short 2 1/2 day trip.  The cabbage roll and pretzels are excellent.  

Josh