The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart Bavarian Pumpernickel tips???

Moulin's picture
Moulin

Reinhart Bavarian Pumpernickel tips???

Hi,

Time to time I am baking Vollkornbrot  following J. Hamelman recipe or P. Reinhart's and also Bavarian Pumpernickel from P. Reinhart. Some breads come out pefect and others have a cracked line even a hole about 1 inch underneath the top crust. Any explanation or tips as I cannot figure out why this is happening (I did wait 24/36hours before cutting). Thanks all.

Mini Oven's picture
Mini Oven

in the middle of the loaf.  The downward motion of falling.  I would say it overfermented or rose too high too fast and separated, he top of the loaf set staying up, and the rest dropping with gravity.  Try less yeast or get into the oven sooner.  Whatever works best.  

Other Q's

What is the hydration?  Does the crumb seem dry to you? What was the salt %?

suave's picture
suave

I see dense, poorly fermented dough.

Mini Oven's picture
Mini Oven

appear flattish and irregular shapes, not round like early underdeveloped cells.  

Abe's picture
Abe (not verified)

And the issue turned out to be over fermenting. Posted it on Breadtopia Forum. You can read through the comments here

Moulin's picture
Moulin

 

Thank you all for the comments so far, I am taking notes for the next bake.

Some clarification: the recipe specify to put the bread directly in the oven once in the pan so I did just that, which should eliminate the over proofing option right?

However it may well be too much yeast as the recipe adds instant yeast on top of the starter OR too much hydratation as the dough as very wet, I believe due to the water of the recipe plus the grain that were fully cooked.

Regarding the salt I usually use less than stated about 15g salt per 1000g flour, what do you suspect on the front?

Cooking temperature was 375 for 40 minutes in the pan and 40 minutes outside the pan with rotations of the loaf; is this too high?

 

Mini Oven's picture
Mini Oven

could be overproofed when it hit the pan but I'm now wondering about the method before it hit the pan and if the dough was warm or cold.   I wonder how well the matrix was developed.

Too much yeast action can tear the delicate matrix. The rye has a rather brittle matrix and is stiffer than wheat at cooler temps,  better to stretch it slowly and that's where the hydration also comes in to play.

salt.... ehh.  Don't see any big problem there.   Same with the oven temp.  Hmmmm. 

I stand my ground with too much yeast and too fast a rise.  I would let it rise some before baking to lessen the stress during oven spring.  ...and reduce the yeast a little. 

 

Moulin's picture
Moulin

Thanks a lot Mini Oven for sharing all your skills and knowledge to help bake better breads. I take good notes of these  input and will adjust accordingly the next time I bake this bread. In the next few days actually! as I am very impatient to bake better loaves of this Bavarian bread. Again thanks a lot for your time.

Mini Oven's picture
Mini Oven

and lurkers are welcome.  With enough of us here to offer solutions, hopefully a good solution comes along to help out and make life easier.  

You've such an even crust, it's hard to tell which side is the top of the loaf?  Excellent!

Moulin's picture
Moulin

Hi,

A quick note to share the new bake of Bavarian Pumpernickel following Mini Oven advice with less yeast and some proofing before baking (although the recipe does stress "directly into the oven" after shaping.

Also I used the cover of the pan instead of leaving the dough uncovered.

In my opinion it has improved. Thanks.