This is my shop tested formula for pumpernichel
it is based on a rye sourdough starter
most of the time in a retail bakery the starter would be basid on white rye flour but whole rye can be used
for the real jewish style use white rye in the starter
onion caraway or raisnes can be added
if you have some old bread it may be added to this formula by soking the old bread in the water for a short time before adding the water to the dough.
also retail bake shops use carmel color to give the bread the rich black color that is assocated with pumpernickel
while it hard to fine in less than one gal containers from bakers supply houses KA does have this in its store in small quanities
Salt 10 oz
rye sour 8-10 pounds
water 8 pounds (with soked bread if wanted)
carmel color enough to color
yeast (fresh cake) 10 oz
clear flour 15 pounds
pumpernickle flour 2 pounds
you can add more pumpernickle flour to make heaver bread if you want a dense realy heavy german styl. just follow the rule of 2 pounds of pumpernickle = 1 pound of clear flour for its capasity to absorbe water.
as allways i would sujest to try the formula as written to get a base line result and then make changes one at a time untill you get the bread you want.
by now most of you that my formulas are for a retail bakery so the amounts are kind of off the wall for the home baker but all that is needed is to change pounds to ounces 16 pounds becomes 16 ounces and ounces to fractions 1/16 of an ounce 10 oz salt becomes 10/16 of an ounce = 5/8 which is just over 1/2 ounce.
the yeast in all my formulas is. varriable less will slow the ferment and more will speed it up so the amount of yeast is never written in stone. adjust it for the conditions in your home or shop.