The Fresh Loaf

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How to Cut Westphalian Pumpernickel?

lenb's picture
lenb

How to Cut Westphalian Pumpernickel?

I  was looking through Stanley Ginsburg's The Rye Baker and came across his recipe for Westphalian Pumpernickel.  How could I not make a recipe that used had no leaven and baked for 24 hours?  I couldn't so I did and I love it.  I'm not sure what its supposed to be like since I've never seen or tasted it before but I used home milled rye from a NY farm and producing such a complex flavor from just water, salt, rye, and the Maillard reaction amazes me.  

Problem is, it is extremely difficult to slice.  A bread knife works, but barely, it requires strength and concerted effort and it is very difficult to get uniform slices.  I'm hoping someone else has encountered this problem and solved it.  Any ideas?

Thanks & happy baking

Len

gary.turner's picture
gary.turner

I have a food slicer, the Chef's Choice 610.   They don't have to be expensive. I easily cut quarter inch thick slices from a 4" x 4" loaf (Pullman pan). These are perfect for canapés. For thick (>half inch) slices, I use my serrated knife, sawing back and forth with only a slight downward pressure. Let the knife do the work.

Not too many things are better than a thick slice of pumpernickel with a thick layer of cold,  unsalted butter.

g

Mini Oven's picture
Mini Oven

Husband like a big thin cleaver.  (No knives with teeth or serration.)  We also use the electric slicer when home. 

One tip, wrap the cooled loaf tightly in foil or plastic wrap for at least 24 hrs before slicing.  

How dry is the crumb?  

lenb's picture
lenb

Hard to know what words to use here.  It's been sliced and mostly consumed but when I press on a slice it is neither stiff nor dry, of course its not soft or wet either.  There is a bit of give but it springs right back.  Not quite like anything else I've encountered. 

I let it sit for 48+ hours before slicing; however, I didn't wrap it in plastic wrap as you (and the recipe) suggest.  Next time!  I'll also try knives without serrations.  Thanks.

pmccool's picture
pmccool

A Danish rye bread slicer, as described here.

Paul

bigcrusty's picture
bigcrusty

Dear Lenb,

 

Have the same issue with my Horst Bandel Dark Pumpernickel.  I mill my split rye berries and soak & boil rye berries.  The crust is extremely hard and my very good serrated Bread knife struggles to cut slicies.  Uniformity is a dream at this point.  Because this is a 3 day process not including the baking I don't make this often.  I came across this recently by another pumpernickel baker who indicated covering  the pullman pan with aluminum foil and baking it in a cloche with water in the bottom..  In addition I am going to boil and soak my rye berries longer.  I am hoping this will get me a softer cruster.  Like others who responded I've been thinking about an electric slicer.

 

Happy slicing,

 

BigCrusty

Mini Oven's picture
Mini Oven

I have on occasion baked a rye loaf too long and dry.  The resulting crust was no softer than concrete.  When the loaf comes out very dry, and you may figure this out by lack of weight and feel of the baked loaf, don't be shy. Run the hot loaf under the tap for a few seconds if you have good water quality or pour boiled water over it on a rack rolling it gently over to get all sides.  Use a clean wallpaper brush dipped in boiled water or a thin glaze.  (Bet you've seen that one in traditional videos!).  Finish cooling on a wire rack.  

If baked late (and sleep is calling) and worried about the loaf drying out too much during the night after it has cooled.  Place the rack over a bowl (larger than the loaf) and cover the still warm but not hot loaf with a large enough bowl so that the loaf doesn't touch.  The cracks the rack makes between the bowls is just enough to allow for circulation and allow the loaf to cool down.  The loaf will reabsorb any condensed moisture sticking to the bowls.  or... place loaf on a cooling rack and put inside the microwave oven and close the door for the night. :) No bowls or micro?  I've placed the bread & rack into a clean sink (stopper down, please) and covered with a moist towel, tray or something.  A steel baking sheet lends "irony" to the crust.  

Foil cover baking is a must for a low slow bake and adding steam to the oven recommended.   I also slightly oil the wrapping plastic with a few drops of olive oil.  Nice and tight when the loaf is cool.