Sourdough Pumpernickel questions
My Pumpernickel turned out a little too sour. It was a little bitter, too, which is probably because I used a dark molasses that I needed to use up. Next time, I will use a light molasses.
I didn't use the espresso powder or caramel powder since I didn't have any. I hate caraway seeds so I didn't use them.
I did use diastatic malt powder, vital wheat gluten, molasses, sea salt, water, sugar, cocoa powder, bread flour, and a dark rye starter. The recipe called for a white starter , bread flour, and Pumpernickel flour. I didn't have Pumpernickel flour so I used all bread flour since my starter was 100% rye starter.
So, by not using the espresso powder or caramel powder, did it change the loaf? It couldn't get much darker. The directions said to "bake until the crust is dark brown" plus estimated the number of minutes. I don't see how I could look for a dark brown crust when it started out dark brown.
Above photo: It had baked about 25 minutes by this time. I had just taken off the bread cloche lid.
Below photo: Bottom was slightly burned. I can raise the rack next time and bake it a few minutes less. The recipe said to use the lowest rack so I did.
I guess it is normal for it to be this flat since it was baked on a stone, but I wasn't sure if the missing ingredients attributed to the flatness. Or that I changed the starter and didn't use pumpernickel flour.
I have discovered that I can't eat the crust of any bread that I make because of TMJ. My jaw just can't take it! Either that or my bread crusts are extremely hard for some reason. Maybe I am doing something wrong to cause a really hard and chewy crust. Any thoughts on the crust being too hard? Why it is happening?
This bread cooled for 3 hours before I cut it. When I put a slice on a napkin to give to my husband, it stuck to the napkin. Was it still too warm?
Also, the recipe called for a cornstarch and water wash prior to baking. What does that do?
So if I have to start making sandwich loaves in pans, can I use the same recipe, or do I need a recipe specifically for a Pumpernickel sandwich loaf?
Thanks, all!
I forgot...my starter had been refrigerated before I used it, but I left it on the counter and fed it 3 times, 2 days before I baked with it. Is that what caused it to be too sour? What could I have done differently?
tackling this post, myself included. So, let's start somewhere. First let's not call this a pumpernickel. After so many changes in flour, well, it becomes frustrating to answer the questions and I'm also trying to defend the traditional pumpernickel that is completely made of rye without all the added colorings and flavourings. I do like some spice in my rye so let's get started.
I've read you're dealing with a diabetic husband. Welcome to the club. I also have a white bread tiger by the tail. I don't buy white bread but the tiger drags it home anyway. How to deal with all the bread baking? First cut out as much sugar as you can. Look up each ingredient and find out what's in them. That also means going through the pantry and cupboards. Eliminate and keep a guest corner in the back out of sight. Most bread recipes don't need sugar. Salt can be reduced but do it slowly. Read labels. Take your glasses and his when shopping. You will want longer wet times on your dough recipes. Many ways to do it. Long slow fermentation is the way to go and it can be done without ending up with a too sour loaf.
How's rye starter doing? How's your maths? Does your husband have any favourite spices, herbs or seeds he likes in rolls or breads? Basically the more you can flavour a bread, the less tempted one is in topping with jam and one tends to use more cheese and meats openface.
Yes, the tiger is roaring and hissing! I have an uphill battle, but it will get easier because he just had his gall bladder removed. He has no choice, but to eat healthier now.
I am trying to run before I can walk, I know. (Trying to bake bread before I can keep a starter strong.) I did not know sourdough baking required so much time! I wish a good bakery was near me. I would just buy bread. Closest one is is 1.5 hours away. Wal-mart is 30 minutes away, but I don't consider them a bakery. Their bakery doesn't sell sourdough bread at all. I can only find the usual, mass produced, grocery store sourdough loaves like Pepperidge Farm, etc.
Long slow fermentation, no sugar, and less salt will be my next goals after the starters are strong. I made a sun dried tomato loaf that he loved, but now he has to watch his fat intake too because of his gallbladder being removed.
My tiger thinks there is nothing good left to eat! Chili-cheese hot dogs are his favorite! Salami is his favorite food to bring home. That's a no-no, too!
The "Pumpernickel" was a recipe from the Bread Bible.
So savory breads are on my list once I get the starter tamed!
a Detmolder Rye. Give it a try. The write up makes it easy to follow and I bet your rye starter can handle it. A day or two after it cools down, cut up thin slices to freeze. Get the most from the bake that way and they thaw out faster. I'm tempted to work up a loaf and switch out the ww for spelt and slip in local bread spices.
One trick with salami is to cut thin and crispen them in the microwave between paper towels, gets lots of the fat out but keeps the flavour.