Are you ready? Part 2 of the pumpernickel....
This is the BEST bit...
We are now on the home stretch with this bread:)
I can almost taste it!!
How are you going to eat yours??
With Salted Butter? Cheese ? Warm but plain?
Salami & Avocado?
Lets finish it!
Get your lovely soupy mix from the fridge.
Leave to rest a bit at room temperature while we make the caramel coloring.
Caramel Coloring:
3/4 cup of sugar
1/4 cup of water
1/4 tsp cream of Tartar.
1 cup of Boiling water.
Place sugar and water in a saucepan and bring to a boil over a medium heat.
Boil for 2 minutes.
Add cream of Tartar, stirring well to blend, and boil until almost black.
Usually about 8-10 minutes.
BE CAREFUL WITH THIS NEXT STEP.
Remove from heat and add the boiling water slowly.
This will spit etc initially so be careful.
Stir all the time with a long spoon or a whisk.
Cool and then store in a glass container.
It will keep indefinitely.
Add 1/2 cup of the cooled caramel color to the soupy mix.
Mix well.
In another bowl add 3 & 1/2 cups of bread flour.
1 Tbsp Salt.
2 tsp of yeast.
Mix well and combine into soupy caramel mix until a dough is formed.
Knead for about 6 minutes .
Remember you will not see the gluten development in Rye breads like with wheat breads.
Place dough in an oiled bowl and cover, leaving to rest and prove for about 90 minutes.
Place rested dough on a lightly dusted board/ area.
Knock back slightly and form your loaf/loaves.
I did 2 round ones but you can do ovals & I would say you can even put it in a loaf tin if you have a good one.
Line your baking tray with paper and then dust with cornmeal or coarse rye.
Place loaf/loaves on the baking paper and cover with a damp tea towel.
.
Allow to rest for 60 minutes.
After 30 minutes, preheat the oven to 175 Celsius.
Place a tray at the bottom of the oven, if your oven does not have a steam function or you don't have a spray bottle.
Slash the loaves, slide them in the oven and chuck ice in the pan at the bottom to create steam.
Shut the oven door asap!
Bake for 20 minutes & then turn the oven round and bake for a further 15-20 minutes until dark brown and hollow sounding when tapped.
Place on a rack as soon as you remove the bread from the oven.
Leave for at least an hour before slicing.
You know what to do!!
Get Greedy!
http://www.greedybread.com/bread/pumpernickel-dark-rye-bread-part-2/
Comments
because you make your own starter and then the caramel coloring. I have the Italian caramel coloring for coffee bit it expensive and this way is much cheaper and fun too, No to find those elusive whole pumpernickel berries:-)
Love the way this one turned out. I think it would make my favorite bagel with less hydration too,
Happy Baking
make them and let me know...):
When adding flour, salt & yeast you do not mention addng water. How much water shoud be added for this recipe? Or is just the caramel coloring to be the liquid? Could be me, but something doesn't appear to be right with the recipe. Please advise. Thank you.
the 'soupy' mix is just that...liquidy...Look at the amount of liquid etc in your sour you have made over the week.
plus yes a small amount of liquid comes from the coloring but very little.
Read part 1 again on day four as that is where most of the liquid comes from..
There is at least 2 cups there...
Hope this helps...
I'm just used to having all the ingredients listed, first, then the method or instructions second. Thanks for getting back to me.
35-40 minutes at 175℃ seems a little low (or short) for such a high hydration loaf. Loaf looks great though.
and the temperature and baking times are spot on...... but, not what one would call a traditional pumpernickel that would be baked really low and slow . I haven't gotten the dark crust and crumb of this pictured loaf either but it sure tastes great and is really fun to make a rye sour starter from scratch, caramel and bread in 5 days. As pumpernickels go, 89% hydration isn't that high a hydration when many go over 100%...Here are some more traditional baking temps and times for pumpernickel which is usually baked in a pan because of the high hydration and it is easier to cover so no steam escapes for hours and hours
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)
Dabrownman’s Revised JH Schedule
375 F - 30 minutes
350 F - 30 minutes
325 F - 30 minutes
300 F – 30 minutes
275 F - 30 minutes
250 F - 1 hour
225 F - 1 hour
200 F - 1 hour
Turn oven off and leave the bread in the oven until morning or 8 hours
http://www.thefreshloaf.com/node/32497/100-whole-grain-rye-and-spelt-yw-sd-scald-and-seeds-altus-test
Another JH Variation
400 F - 30 minutes
375 F - 30 minutes
350 F - 30 minutes
325 F - 30 minutes
300 F - 1 hour
275 F - 2 hours
250 F - 2 hours
225 F - 1 ½ hours
200 F - 1 ½ hours
Let rest innoven for 8 hours
http://www.thefreshloaf.com/node/32781/ww-sd-yw-multigrain-pumpernickel
Another BM Variation
375 F - 30 minutes
350 F - 30 minutes
325 F - 2 hours
235 F - 2 hours
200 F - 2 hours
http://www.thefreshloaf.com/node/32943/whole-grain-dapumpernickel-aroma-bread
DB’s White Pumpernickle
375 F - 30 minutes
350 F - 30 minutes
325 F - 1 hour
300 F - 1 hour
275 F - 1 hour
250 F - 1 hour
225 F - 1 hour
http://www.thefreshloaf.com/node/32982/two-way-75-white-bread-dapumperized-scald-and-seeds
:).....
As you know with baking/bread, oven temperature is relative to every individual oven...by up to 20 degrees either side.
My oven bakes this bread at this temperature because it is old and runs hot.
Also you need to allow/consider for the great difference in our flours here in New Zealand.
All our flours are unbleached and tend to be lower protein levels than your bread flours.
Also we don't get pumperknickel flour or graham flour and i am not even sure what we call ryemeal is what your recipes call rye meal , so there is going to be modifications for that too.
Our water differs as well and I could go on and on, but i think you get the general idea.
Also I don't get caught up in producing the perfect loaf, I bake because it makes me feel happy & whilst being an ex chef/baker I understand baking ratio's/ hydration levels, I am not anal in my baking and take the recipe (unless it is glaringly wrong or I just want to try to change things) as it comes and alter it if I need to for my conditions.
Hope this soothes your worried mind....