I'm new to the site. Whenever I use the search function here, it bounces me out of the website, either to my cable company or to an Asian website (looks like Chinese to me.). Therefore, I haven't been able to find threads about pumpernickel bread.
A friend asked me to bake him a loaf of pumpernickel. I've searched the web and the recipes are all over the place. From taking 12 - 14 hours to bake, to getting it done in an afternoon. From including mashed potatoes and sprouted rye to coffee and chocolate.
Pumpernickel is supposed to be Schwarzbrot. But my German recipes are far afield from the American ones. He told me he wants something more on the molasses side and less on the rye side.
Here's where I'd like feedback:
1. I'd like to use a combination of starter and yeast. Any recommendations for ratios given the flour mixture of rye, bread and APF?
2. I'd like to have the dough under go two ferment cycles, then shape and retard it in the refrigerator for overnight. Does this make sense given this type of bread? I generally find this improves flavor.
3. Some recipes bake en cloche and others in a bread form. I'd like to try en cloche again, but my last and first time was a disaster. I am using a round cast iron dutch oven with a tight fitting lid. All recipes have you heat both the lid and pot in a hot oven, then transfer the proofed loaf over to the hot lid, cover it and off you go. Has anyone experimented with proofing it on the lid and then placing that in the oven with the hot "bell?" That would eliminate the danger of a disasterous transfer.
Thanks for reading. I look forward to comments.