Whole Grain DaPumpernickel Aroma Bread
After baking out take on Karin’s (Hanseata) great post with her take on Maria Speck’s Aroma Bread here: http://www.thefreshloaf.com/node/32830/aroma-bread-love-story
and my take here: http://www.thefreshloaf.com/node/32921/100-percent-whole-multigrain-aroma-bread-2-soakers-11-seeds
We knew that we would have to try a similar version but bake it DaPmpernickel style which is quickly becoming our favorite bread type – although we love them all . We stayed with 100% whole grains but dumped the WW portion and subbed rye in its place.
For the liquid we used yogurt whey for much of it while the add ins for seeds, scald and aromatic seeds remained the same since we had divided them in half for the last bake. We dropped the VWG since not much rise was needed and we added some molasses and barley malt syrup to counter the bitterness of the rye and help with the deep dark crumb we want Dapumpernickels to display when cut.
This time, even though the formula doesn’t show it, we autolysed all of the dough flour with the soaker. Why we held back such a small amount from the autolyse in the previous bake didn’t make much sense to my apprentice. So few things make sense to her we as it is, we just chalked this change to another one of her wild whims. We have also learned that not doing as told could cause some horrific ankle biting episode.
We subbed a rye sour and a rye YW levains for the poolish and the WW SD levain of the last bake. We though the rye levains in combination would be more traditional for this kind of bread even though traditions really go through the ringer around here.
This bread worked out very different than the last one. It was much more sticky due to the rye in place of the WW and it acted like a paste instead of a dough. We did do 10 minutes of slap and folds and tried our best to get some gluten worked up but it wasn’t having any of it. Se we treated it like a paste, slap by slap and folding with the add ins to get them evenly distributed and panned the sticky mess lot into (3) cocktail loaf pans to about half full and smoothed the top with a wet teaspoon.
Instead of using tri-color poppy seeds to cover all of them like the last bake, for two of the loaves we used oat bran to cover. After an hour and a half proofing on the counter we put them in the fridge for a 12 hour retard. The next morning they went onto the heating pad for a 2 ¾ hour final proof at 85 F.
Each breakfast sandwich has 2 - 1/4" slices of DP Aroma bread, not toasted so no butter. One each slice is caramelized Minneola marmalade and 1 slice of aged white cheddar cheese on. In the middle of each sandwich is 1/2 of a hot sausage paddy and 1/2 a fried hard egg. Served with home grown and squeezed Minneola orange juice and a strawberry. Dabrownman's place is one of the few places in the world where this breakfast is occasionally served but you can recreate it in your own kitchen!
28, 29 and 30 slices for the (3) each 6 7/8" loaf.
When the dough had risen near the rim of the pans we covered tightly with aluminum foil and started the reduced temperature over time baking schedule. Last time we did a pumpernickel style bread we had let it proof over the rim and we wanted to fix that with this bake. Since these pans were smaller, we lowered the initial start temperature and reduced the baking time too. Here is the schedule
Pate Maison lunch with cukes, carrot, pickled Thai eggplant, Mexican green rice, tomato, salad, extra sharp cheddar cheese and a strawberry.
375 F - 30 minutes
350 F - 30 minutes
325 F - 2 hours
235 F - 2 hours
200 F - 2 hours
We checked the temperature at the 3 hour mark and the bread was at 205 F so the rest of the bake time it was just getting itself dried out even though it was still covered. I suppose you could take it out at the 3 hour mark if you wanted to but I’m guessing it won’t be a dry loaf if baked the full 7 hours – At least it isn’t 10 hours like last the laast DaPumpernickel
We haven’t used this baking schedule before but my Germanic apprentice and resident DaPumpernickel expert said she doesn’t really care how it gets baked as long as it is low, slow and she gets the first bite. I’m thinking she is still mad she didn't get her way when I didn’t use the German made Romertopf clay baker to bake this bread in like the last bake.
One of the reasons to bake bread like this, besides it tasting terrific, is that the entire house smells fantastic the whole day! We can already tell that we will love this bread too. We won’t know for sure until we can cut into it and give it a taste – in a couple of days. We let it sit in the off oven for 8 more hours before allowing the loaves to cool on a rack. We wrapped them in a cotton cloth and will let them rest for 32 hours before slicing them. Stay tuned.
This bread can be sliced 1/8" thick. I has a powerful, deep and meaty taste. It is moist, the crumb is open, dark chocolate in color and has chewy bits. The crust is very dark and chewy. It is everything you could ever want in a Dapumpernickel - and a little more! There really isn't much more to say about it except that I'm going to make breakfast and see how it works with sausage and eggs.
Formula
YW and Rye Sour Levain | Build 1 | % |
WW SD Starter | 25 | 10.42% |
Spelt | 65 | 27.08% |
Dark Rye | 50 | 20.83% |
Yeast Water | 50 | 20.83% |
Water | 65 | 27.08% |
Total | 255 | 106.25% |
|
|
|
Levain Totals |
| % |
Flour | 127.5 | 53.13% |
Water | 127.5 | 53.13% |
Hydration | 100.00% |
|
|
|
|
Levain % of Total | 14.24% |
|
|
|
|
Dough Flour |
| % |
Dark Rye | 120 | 50.00% |
Spelt | 120 | 50.00% |
Dough Flour | 240 | 100.00% |
|
|
|
Salt | 10 | 1.69% |
Whey 195 & Water | 218 | 90.83% |
Dough Hydration | 90.83% |
|
|
|
|
Total Flour | 591.5 |
|
Soaker Water and Water | 513.5 |
|
T. Dough Hydration | 86.81% |
|
Whole Grain % | 100.00% |
|
|
|
|
Hydration w/ Adds | 86.43% |
|
Total Weight | 1,791 |
|
|
|
|
Add - Ins |
| % |
Molasses | 15 | 6.25% |
Barley Malt | 15 | 6.25% |
Toadies | 20 | 8.33% |
Bi-color; Sesame, Cracked Flax | 40 | 16.67% |
Pumpkin and Sunflower Seeds | 40 | 16.67% |
W&B Caraway, Anise, Coriander, Fennel | 15 | 6.25% |
Total | 145 | 60.42% |
|
|
|
Multigrain Flour Soaker |
| % |
Coarse Cornmeal | 57 | 23.75% |
Rye | 75 | 31.25% |
Spelt | 92 | 38.33% |
Water | 168 | 70.00% |
Total Flour Soaker | 392 | 163.33% |
|
|
|
Scald |
| % |
WW Berries | 46 | 19.17% |
Rye Berries | 46 | 19.17% |
Spelt Berries | 47 | 19.58% |
Total Scald | 139 | 57.92% |
|
|
|
Weight of scald is after draining - pre scald weight was 25 g each | ||
Comments
OMG! Those look amazing! YOU are da seed man for sure!
Great baking,
Diane
be driven so seedy needy by Karin, I would have used DaSeedLady for her handle :-) I was surprised at how many seeds there were in this bread. Last time we added them in two installments and it didn't look like so many. Now I know why my Granny always cut her desert in half and then ate both halves about 2 minutes apart :-)
We will see how this bread cuts and tastes tomorrow morning that will be 43 hours after the oven went off. I think I still have some pate left over to see how it stands up.
Happy Baking Diane
Hey man! What are you trying to do to me?? Do you know many of your hearty breads I have on my list to bake? Too many to keep up!
You definitely know how to use the goods in a bread pantry. This is keeping ME nourished, let alone you.
The only this missing is a crumb photo. So hard to wait that 24 hours on these kinds of bakes hey? Update with crumb, please. Great job.
John
added last night. This kind of bread doesn't spring much but at least it diddn't cave in on itself! Won't have any crumb shots till tomorrow morning. Your last bake was really a nice one John. Glad you like this one.
There we go. Knew it would look nice inside as well. looks like a winner in my books.
John
freezer along with the one baked non Dpumpernickel (and some others) so you can try them out when you get here. The difference in taste between the two is really amazing.
Happy baking John.
DaPumpernickel looks like Dabomb of breads! I can't wait to see your crumb shot which I'm sure is going to be nice and moist and open. I think we may need to start doing a FED EX bread exchange program so I can try some of these crazy good breads of yours.
I have a 80% Rye using the Detmolder formula from Bread ready to go in the oven in about 5 minutes.
I think I may go into shock having to wait 40 hours to try it not to mention 24 hours like yours! I may have to cheat a bit me thinks.
Enjoy your time with your daughter and don't forget to post your crumb shot.
Ian
for 40 hours after the oven went off before they are cut too. These came out of the pan last night at 11 PM after an 8 our rest in the turned off oven to cool off. S0, at 11 PM tonight is 32 hours (I'm not cutting it at 11 PM) and by 7 AM tomorrow morning it will 40 hours. That is really the minimum for this kind of bread if you want to cut it 4 slices per inch. It needs time to set up so it slices well. This one came out little darker than the last one - almost black.
I'm guessing this bread would travel well Ian. Wrap it up after it comes out of the oven, send it off 3 day ground and it would be perfect for slicing hen it arrives. It would be expensive bread because this bread is no light weight :-) Can't wait to taste it. I will have to call the large version of this bread DaBomb! Perfect name for it.
The crust shot is up but the crumb will be there tomorrow morning.
Your bread sounds like the same on David posted earlier this week? You guys are on the same schedule. Will look forward to it but don't cheat on the time you will regret it.
Look forward to seeing your crumb shot. Yes both of our breads would probably be expensive to ship due to the weight....My wife offered to hide my bread so I'm not tempted to cut into it until tomorrow! I will post my bake this weekend and hopefully it will taste as good as David's did. This is the first time making this one so who knows what shall become of it.
Before we could digest the first beauty, you have come up with another one!
You suggest full 7 hours bake if we don't want moist inside? I would like to see how it differs from your 10 hour bake.
Have a nice time with your daughter. It must be great to have her home.
Alpana
all of the dough fit into on large loaf pan so it took 3 hours longer to bake and we started off at a higher temperature at 40o F too. It came out perfect - sliced thin without falling apart and was still very moist. Since we hadn't made this bread before we made the best guess at what the baking schedule should be. This bread did come out much darker and not quite a moist as the last one when it came out of the pan. So this one might have been baked too long? We will see when we cut into it tomorrow and adjust the baking schedule accordingly. It sure smells good!
There are so many pumpernickel baking schedules out there to choose from depending on the size, hydration and kind of pumpernickel. Here are 3 others that I lean on now and again. My apprentice says I should have re-read Norm's a little closer about the 210 F and remove from the oven :-)
We will hope for the best tomorrow morning. I think it will be OK.
Happy baking and hear are some more baking schedules to ponder.
Norm Berg’s Black Pumpernickel
About 1 hour before bake time, preheat your oven to 500°F/255°C, with the baking surface in the middle and a steam pan on a lower shelf. Bake for 15 minutes and reduce heat to 400°F/205°C. After 15 minutes more, reduce heat to 300°F/150°C and continue baking until the center of the loaf reaches an internal temperature of 210°F/100°C, 80-90 minutes. Remove to a rack and let cool for at least 24 hours before cutting.
Andy’s Black Pumpernickel
Pre-heat the oven to 280 C. Load the pan, apply steam, and turn the oven down to 110°C. Keep a supply of steam in the oven and bake for a total of 4½ - 6 hours.
Hammelman’s Pumpernickel
Place the pans in the oven and bake at 350°F for 1 hour.
Turn oven down to 325°Fand bake for 30 minutes.
Turn oven down to 300°F and bake for 1 hour.
Turn oven down to 275°F and bake for 2 hours.
Turn oven down to 260°F and bake for 2 hours.
Turn oven down to 225°F and bake for 1 1/2 hours.
Turn oven down to 200°F and bake for 1 1/2 hours.
Turn oven off at 11 pm and leave pans in oven until morning (oven was still warm)
Thanks for generously sharing these schedules. Will try it on the finger millet flour bread, which has remained just a theory in my mind for ages now. Time to remove thinking caps and wear oven gloves!
:) Deliciously beautiful.
Without the proper gear and ingredients, it seems I'll have to put off Dapumpernickels for a long, long while. But hey, at least I can marvel at your photos until then.
Hope you have a wonderful time with your daughter.
Zita
is a loaf pan, some aluminum foil and some dough Zita. My next series of bakes is to take some of my favorite SD white breads like David Snyder's; San Joaquin and Pugliese and bake them low and slow to see how they turn out. I'm thinking you can DaPumpernickel just about any bread- but we shall see.
The crumb came out very nice too. Sometimes everything just comes together.
Happy baking Zita.
Wow, DA! This IS bread, life sustenance, flavor, and eating pleasure... I guess you nailed them all with this bake.
Very inspiring. I am waiting for a crumb pic.
I hope you Enjoy your time with your daughter.
The taste is amazing and the crumb is open and moist. It's even light when sliced 1/4" thick. It is one of my favorite breads as is it's non Dapumpernickeled sibling. Both are really the best of the best from a taste and health point of view. These are what bread baking is all about for me, - a real pleasure to make and eat them both.
I'm glad you liked them Khalid. We await your next post and happy baking.
Wow...your crumb did not disappoint !
i lIke the look of your much more than my 80% rye.
I am definitely trying a version of this when I get back from my trip.
Great baking as usual DA.
I figured we would get some more spring in the oven.... but it didn't do much. Still, the crumb was nice and open thanks to the YW and rye levains. I was surprised at how open it was ....but I usually am! Heck, I've already eaten a half of one loaf and think the non Dapumpernickel one must be a gateway bread :-) If there is a crack bread this one is it.
The only thing I would do differently is to change the reducing baking schedule. The first two of the (3) 2 hour bakes I think I would make them an hour and half each instead of 2 hours and get the time down to 6 hours from 7. Its not much of a change but I think the bread would even be better.
Can't wait to see your 80% rye bake so my apprentice can compare it to Davids. Will see if she and has a good chuckle or not......
Glad you like this bread but, you will like it better once you make one or 3 depending on the size of the pans.
Happy baking Ian.
I usually don't care too much for Pumpernickel, but I will give this version a try. I posted a link to your bread on Maria Speck's facebook page, and she was quite happy to see what you made with her recipe.
Right now I'm on a fast - a time when I especially like looking at food photos and recipes :)
Karin
I like the crumb texture, and color!
success!
isn't bad either!
an acquired taste - like cardamon bread! I'm glad Maria Speck liked it and wan't upset with me messing with her recipe a lot :-) Food Photos and Fasting....who knew they went together so well. I don't think my apprentice is made for fasting and we do everything together. 10 minutes late with the feed bag and she will let you know about it!
I used the same seed combination on a white bread and it came out very nice too.
Fast away but keep on baking Karin.