Hütten-Pumpernickel - To Hell and Back
Lütz Geissler's Hütten-Pumpernickel. Story is too long, suffice it to say I had a hell of a time maintaining the falling temp of 175F for several reasons. So, deciding overnight it was too risky to leave the oven so low (lowest I could get was 190F), I conceded a fail and shut the oven off - skeptically thinking, maybe it will just dry out and at least I'll have something. Next morning, I thought why not, and I turned the oven back on to its lowest and let the pumpernickel steam for a few more hours. This is the result:
Comically, the flavor is really good. Texturally, the crumb isn't gummy but slightly tacky, I imagine the difficulties with running the target temp over so many hours. I think Lütz's formula, like everything I've tried by him to date, is worth doing again, probably many times.