Old School Dark Sprouted Pumpernickel Sourdough – 2 ways
After seeing greedybread post the dark pumpernickel from ITJB. I just knew that Lucy would want to make her version of this bread since she is nuts about pumpernickel and sometimes just plain nuts. Here are 2 posts
http://www.thefreshloaf.com/node/42120/finally-dark-pumpernickel
http://www.thefreshloaf.com/node/42145/are-you-ready-part-2-pumpernickel
What really got us about this recipe is that you spend the first 3 days making a whole rye starter from scratch over (3) 24 hour stages feeding it 75 g of whole rye and 55 g of water for the first 3 days and throwing half away before the 3rd feeding.
Our starter rose 50% the first 24 hours and 100% after the 2nd 24 hours. The 3rd 24 hours it doubled 4 times! Unbelievable, so I took some of it and made a levain for some white bread for yesterday’s normal Friday bake. This starter broke Joe Ortiz’s record for fastest starter to make a decent loaf of sourdough bread by 24 hours.
At the 72 hour mark you feed it again and then 6 hours later you do it again both times with increasing rye flour and water that ends up making a soupy mess that is then refrigerated overnight – in our case 12 hours You wouldn’t believe how much this was bubbling away when it went into the fridge for the retard so I took a picture!
Lucy made some other changes – doesn’t she always? She used some coarse sprouted whole rye for some of the coarse whole rye before the retard and she used some coarse sprouted whole wheat for some of the bread flour after it came out of the retard. This got the whole and sprouted whole grain up to 60% of the total with the rest being KA bread flour
Instead of using instant yeast in the final dough I jut dropped it. This sourdough was too powerful to need it as a crutch. Since we dropped the instant yeast, we treated the dough like a SD with 60% whole grains by doing 3 sets of slap and folds and knowing that the bulk ferment and final proof would be much longer too.
We also decided to bake this bread two ways by adding raisins, walnuts, caraway and pumpkin seeds to 725 g of the dough and baking it in a DO while baking the remaining 800 g plus under the Magnalite cloche. We scored the plain loaf like a Jewish Deli Rye and scored the fruit nut and seed boule in a T-Rex.
We baked the breads for 30 minutes under cover at 350 F and then did another 25 minutes at 340 F convection once the lids came off and we let the bread sit on the stone for 5 minutes after the oven was turned off.
For some reason, the bread did not get that dark color like greedybread’s example. It was really kind of disappointing. Still the bread did bloom, spring and brown OK with the boule getting a bit darker. It needs to cool for a few hours before cutting them open.
This bread is first and foremost delicious. Secondly the crumb is soft, glossy moist and open. I've never had a pumpernickel with home made caramel and sprouted grains. it was worth the 5 days of work to get it made. For the life of me I don't know why the bread didn't come out as dark as it was supposed to. I'm pretty sure I followed all the recipe instructions correctly and baked it right. I've never had a bread come out so different before..... no matter...it is terrific just as it is and made the best ever fresh ahi tuna sandwich for lunch
SD Levain Build | Build 1-3 | Build 4 | Build 5 | Total | % |
Whole rye | 225 | 75 | 0 | 225 | 24.25% |
Sprouted rye and Sprouted Wheat | 0 | 0 | 125 | 125 | 13.47% |
Water | 165 | 119 | 357 | 586 | 63.15% |
Total | 390 | 194 | 482 | 936 | 100.86% |
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Levain Totals |
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Whole Rye | 350 | 37.72% |
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Water | 586 | 63.15% |
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Levain Hydration | 167.43% |
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% Prefermented Flour | 63.15% |
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Dough Flour |
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KA Bread Flour | 328 | 35.34% |
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Coarse Whole Rye | 110 | 11.85% |
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Whole Sprouted Wheat | 110 | 11.85% |
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Total Dough Flour | 548 | 59.05% |
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Salt | 16 | 1.72% |
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Dough Water | 0 | 0.00% |
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Total Flour w/ Starter | 928 |
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Water | 616 |
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Hydration with Starter and Scald | 75.36% |
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Total Weight | 1,729 |
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% Whole & Sprouted Grain | 61.42% |
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Caramel | 119 | 12.82% |
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130 g of starter was discarded before the 3rd feeding. The first 3 |
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feedings were 75 g of whole rye and 55 g of water |
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After dividing in half, we added 50 g each of pumpkin seeds, walnuts and |
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raisins and 5 g of caraway seeds to one half. |
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Lucy reminds us to have a salad with that bean, cheese, onion, red and green pepper, crema, chicken and verde mole enchilada.
Comments
Oh, now we're talking! Enchiladas are my all time favorite comfort food and these are/were spectacular. I would grab the pan and dash out the door with them!
5 days to pumpernickel - sounds like a lot, but looks to have been worth it. Love the add-in combo. You didn't say much about the caramel, anything special to note?
Lucy's lucky, she got to bake a couple of times this week. Tillie's got the weekend off to watch birds and bugs fly around the yard.
Cathy
greedy bread had in her post except for the most important part that she or he put in bold type. I took 3/4 C of sugar and mixed it with 1/4 C of water and brought it to a boil on medium low heat. Once it boiled for 2 minutes I added 1/4 tsp of cream of tartar. i continued to boil for 8 more minutes until the caramel was very dark - almost black and this is when I didn't follow the recipe to add the cup of water very slowly while whisking. i just poured it in and the whole thing nearly exploded! I had a quarter cup of caramel all over the cook top before could yell ouch! i make caramel for flan all the time but you don't pour water into it when you are done:-)
This batch of enchiladas was extra special because they were huge and one was left over just for you.
Glad you liked the bread Cathy and Happy baking
but thanks for explaining. You're lucky to only have had a mess to cleanup and not burns to tend. About then (and it happens all too often), I find myself saying, "Oh, you mean I was supposed to read ALL the words?" Both loaves look wonderful and we can hope they satisfy Lucy's pumpernickel cravings. Gosh, that is fun to say!
And thanks for the enchilada, it's a beauty!
Well it may not be as dark as it is supposed to but it sure looks good to me. I'm sure Lucy was more than pleased with the taste and since it looks as brown as she is so it must be perfect :). Oh, and I forgot to mention your Enchilada looks better than any I've seen before and is killing me :). I'm trying to diet and lose some weight and looking at that is pure torture! I've never made enchiladas before and one day will have to try yours out for sure.
Nice baking and cooking Lucy!
Enjoy the rest of your weekend.
Ian
week is more fattening than a chicken, fajita veggie and home made bean enchilada! I've done pretty good keeping off the weight after being over weight for so long - so knock on wood. We make some fine Mexican food around here but the baked enchiladas are right up there with the best of it, Today's dinner is left over ribs and enchiladas and it will be tough to pick a winner between them. Don't forget to get some smoked pork jowls and epizote for the beans - makes all the difference.
Have a great week Ian
Our good friend...my husband's music partner...loves pumpernickel and I'm always looking for good recipes to make for him. Unfortunately he is...as all of us....are trying to lose our winter weight for summer....tougher the older you get....and says he won't eat any bread till August.....ha ha. That of course doesn't include beer.
When I make pumpernickel, I use molasses...we like the flavor it brings to the bread...does the caramel add any flavor?
Your breads look incredible....how to you always get such excellent oven spring!
the top sugar crust brings to creme brulee or flan since it is the same thing only watered down to make it more liquid. You can certainly taste it and the color comes though well too.
The oven spring was easier this time since there wasn't a long cold proofed retard to time and this young starter was so vigorous. The key to getting good spring is hitting the heat at just the right time for the type of bread you are baking. We got lucky this time. Glad you liked it and
Happy baking
The loaves of bread and food look great. Nom...Nom... Love the crumb on these loaves, soft, moist and open. Great for sandwiches or just on its own with butter. The add-ins (what you call toadies, I believe) you used seems would give that loaf a nice sweet taste. Although, you didn't get them as dark as you wished, they still have a nice color. I'm putting this formula on my to-bake list. It may take days to make but well worth the time. Have a good one....
It does take some time but I like to imagine that this this is how they made rye bread in the old days - from scratch with a rye starter made just for the that week's rye bread bake, it was a different time with a communal wood fired oven where people brought their bread to bake once a week - perfect for this 5 day recipe.and you still get 2 days off:-)
Toadies are wheat germ ,mixed with bran, mixed with sifted middlings and maybe some chopped flax and poppy seeds that are then dry toasted in a skillet until golden brown. Toadies are one of the best flavor enhancers for bread of all time - there aren't any in this bread - but there could be ....and we love add ins of all kinds too! It is nice to make 2 different bread jut by adding in some extra treats in one of them. Variety is the spice of life,as well as, bread baking!
Happy baking Betty
Thanks for the explanation of toadies... I'll give this a try. One of the enjoyments of baking bread for me is it is relaxing and going back to the "old days" of doing things. This way we know what ingredients are in the stuff we eat. Anyway, enjoy your 2 days days off. (smiley face)
Thanks again, AB