The Fresh Loaf

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Really Dark Old School Sprouted Pumpernickel – In memory of Barbra

dabrownman's picture
dabrownman

Really Dark Old School Sprouted Pumpernickel – In memory of Barbra

This has been such a weird week.  My wife is off to visit our daughter in Texas and eatng great food off of food trucks in Austin without me…… while I am eating curries, stir fries and smoked meats.  I’m not sure who got the best of that.  But the really odd thing was the turn that Lucy took.

 

Being an astute follower of the current counter culture to keep her recipes fresh and new, she couldn’t help noticing that just about anything goes today and is tolerated by society.  Still, I was sort of relieved when Lucy told me she doesn’t want to be a female Doxie dog anymore and feels like she relates much more to being a male Doberman Pincher instead.

 

Altus chopped fine with very liquid SD starter.

The relief came in because I thought for sure she was going to tell me that she didn’t want to be a Bread Baking Apprentice 2nd Class anymore and wanted to be something else less taxing mentally and physically…. like an astronaut or brain surgeon.    Being a libertarian on most things, I really couldn’t care less that Lucy wants to change herself into what ever she prefers - so long as it doesn’t negatively affect me or make me pay for it.

 

Wet starter and dough flour.  

So, I was relieved that she still wants to work with her master to make a loaf, or two like this week, of bread each week but I am hoping that she doesn’t somehow get the Dobies; longer legs, teeth and disposition so that she can get at my throat with a killer vengeance instead of just nibbling my ankles when she is upset with me.

 

Black and brown caraway seeds.

Sadly yesterday, we got word that the oldest of the 3GMA’s has passed.  So this bake is dedicated to her – a fine baker and even better sister and matriarch of her family.  There is a permanent hole in so many lives now.  A hole that can’t be filled.  But she would have wanted us to bake on ….so we will…thinking of her.

 

2/3 rds of the remaining seeds, nuts and prunes go in.

This week we have another rendition of pumpernickel based on this one:  Old School Dark Sprouted Pumpernickel Sourdough – 2 ways only this time we were determined to get a really dark pumpernickel.  A few changes were in order.

 

The dough hits the baskets.

First we added a dopplebock beer (at 9.6% alcohol) and then a bit of red malt, some cocoa, some instant coffee and pumpernickel altus.   If that didn’t do it dark then Lucy said she would prefer to be a kitty cat from now on.

 

after 4 hours of proofing.

We did the same method as last time using roughly 25% less levain since it is summer now and fermenting things really take off when the kitchen temperature is 86 F.   The other major change was to only make 1 kind of bread instead of 2 by spreading the add ins over both loaves instead of leaving one plain.

 

The T-Rex slash.

We liked the loaf with add ins much better than the ‘plain’ loaf last timeso a plain one was not in the cards this time.  We slashed it and baked it exactly like last time.  For some reason this one smelled better when baking.

 

This batch sprang and bloomed pretty much like the last batch even though these were not over proofed for once in a long time.  No long retarded proof to blame either.  Waiting for this kind of bread to redistribute the remaining moisture is the hardest part but we did wait overnight – about 15 hours instead of the much longer time recommended.

 

The crumb was nicely open, soft and moist – darker than last time – yea!  The taste was much more complex and deep.  A better bread taste wise for sure, maybe not as open but the last one was the best bread we have baked this year. This one is a bit better.  Barbra would have loved it even though she was a more of a Tartine white bread tyoe of bread baker.

 

SD Levain Build

Build 1-3

Build 4

 Build 5

Total

%

Whole rye

90

30

30

150

20.08%

Whole Wheat

30

10

36

76

10.17%

Water & Dopplebock 208

90

64

208

362

48.46%

Total

210

104

274

588

78.71%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Rye

226

30.25%

 

 

 

Whole Wheat

76

10.17%

 

 

 

Water

362

48.46%

 

 

 

Levain Hydration

160.18%

 

 

 

 

% Prefermented  Flour

48.46%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

BKA Bread Flour

225

30.12%

 

 

 

Whole Wheat

133

17.80%

 

 

 

Sprouted Rye

67

8.97%

 

 

 

Sprouted Wheat

66

8.84%

 

 

 

Total Dough Flour

491

65.73%

 

 

 

 

 

 

 

 

 

Salt

14

1.95%

 

 

 

Water

200

26.77%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

717

 

 

 

 

Water

562

 

 

 

 

Dry Pumpernickel Altus

38

5.09%

 

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Add ins

88.93%

 

 

 

 

Total Weight

1,687

 

 

 

 

% Whole & Sprouted Grain

67.72%

 

 

 

 

Caramel

98

13.12%

 

 

 

 

 

 

 

 

 

Add ins are 55 each of pepetitas and sunflower seeds,

 

 

 

and 60 g each walnuts and prunes and 12 g of caraway seeds

 

 

 

 

 

 

 

 

5 g each of cocoa, coffee and red malt and 10 g of molasses

 

 

were also added to the common dough

 

 

 

 

 

Lucy is ecstatic about becoming a Doberman instead of a  Doxie dog.  I was thrilled with the way the Father's Day ribs turned out.

 

Comments

nmygarden's picture
nmygarden

a colorful bread, none the less! Looks wonderful! Altus, beer, molasses, cocoa, coffee and malt, plus loads of add-ins - the flavors must be as deep and dark as the crumb.

Nicely done and quite worthy to honor Barbra's memory.

As for Lucy, please assure her that she is loved just as she is, whoever that may be!

dabrownman's picture
dabrownman

Will have to use a porter next time instead of the Dragon Lady Doppelbock to get it darker and then bake it the old fashioned long and low pumpernickel way instead of at 350 F to get it really dark.

Lucy is happy now that her mom is home from Texas.  Nice to have the house back to normal.

Glad you liked the bread, we do too, and happy baking  

Cher504's picture
Cher504

You got it nice and dark this time and I love the T-Rex slashes. This is one of my favorite types of bread.

Lucy is too cute!!

cheers and happy baking - 

Cherie

dabrownman's picture
dabrownman

rye sour from scratch starting on Monday fro a Friday bake.  This time i used 25% whole wheat instead of all rye which made the bread taste a bit different.  I'm sure Lucy will soon figure out a way to make a bake take 7 days instead of 5 like this one:-)  She is cute as a button and a fine, if pushy, Bread Baking Apprentice 2nd Class = even with her short legs and long hair.

This is a fine tasting bread that I'm you would love.  A powerful pumpernickel it is!.

Happy baking Cherie 

Isand66's picture
Isand66

What a beautiful tribute bread to Barbara.  I love the look of the crumb, chock full of goodies and your ribs look mouth watering as always.  I'm going to do some ribs for the 4th of July and probably some pretzel rolls as well.

Lucy needs a belly rub and I'm sure her Mom is happy to be home to give her one!

Happy Baking and a big woof woof meow from her East Coast brothers and sisters.  P.S. Max says he is in favor of Lucy's conversion to "black" as she would look like his twin with long hair :).

dabrownman's picture
dabrownman

ribs for almost 50 years now, made them just about every way possible: wet rubs dry rubs. combo rubs, salt and pepper only, plain with every kind of wood smoke possible and combo woods, with and without all kinds of sauces.   Never had a bad rib.but these were as good as it gets.  Good luck with yours for the 4th.  Cousin jay is coming over so we will have ribs, smoked turkey breast and smoked chicken thighs - no pulled pork though since it is too hot outside and that takes 13 hours in the smoker instead of 3 - 4.

This bread is pretty on the outside and full of goodies and treats  - just the way I envisioned Barbra!.

As far as I can tell i see much of a difference when it comes to Lucy being a long legged Doberman.  She said she was going to go make a lot of money before net weeks bake and promptly hit the laptop coding away....Never know what she will come up with next but she sends her best to her new twins and her other furry friends who are used to Island Living.

Glad you liked the bread Ian and 

Happy baking

ANNA GIORDANI's picture
ANNA GIORDANI

Sono senza parole, questo tuo PAne è semplicemente straordinario, adesso faccio la brava e mi studio per bene la tua ricetta e cero di riprodurre questo capolavoro.

Sei sempre grande fonte di ispirazione per me oltre che un carissimo amico

Un abbraccio, Anna

Dona un bacio a Lucy da parte mia......

dabrownman's picture
dabrownman

Grazie Anna... sono contenta che ti è piaciuto questa uno Anna. È così divertentefare un antipasto da zero il Lunedi e avendo pane cotto il venerdì. Questo è ilmodo antico pane è stato fatto molto tempo fa - prima siamo arrivati aoccupato. Il sapore di questo pane è profondo e complesso - un bel pane disegale. Sei sempre così gentile e generoso con la tua lode. Non vedo l'ora divedere il tuo prossimo cuoce - ci sono mangiare meno dolci ma l'amore perguardare a loro :-)

 

Cottura felice Anna
BXMurphy's picture
BXMurphy

Dabrownman! You can't do that!! What's wrong with you?!? You're going to put an eye out!... Stop that!

You just put dough in baskets from Goodwill for 50 cents a pop? Really? And it works? At 89% hydration?!? No canvas? You're going to put an eye out! STOP THAT!!! What's WRONG with you?! Stupid kids putting dough in baskets... You're going to put an EYE out! [Irish Grammy mode off] (And then she hits you so hard that one of your eyes falls out.)

I can die a happy man now... I've seen it all. That's neat!

Murph

dabrownman's picture
dabrownman

Goodwill for a total of 6 dollars.  They have and ciontunue ti serve me well going on 4 years now.  Some are lined all very capable of making fine forms for breads.  Oh Mary, Mother of God, please let Goodwill continue doing their Goodwill for bread makers everywhere.  Truth be known I have purchased several DO's. baking stones, pans, peels, etc from Goodwill too.  My whole baking kit is basically 2nd hand and less than $25!  Seems to work for me.