ISO recipe for pumpernickel sourdough bread using long fermentation
I'm ready to branch out from all-purpose flour sourdough and would like to make a pumpernickel loaf.
Because I have gluten sensitivity, I'm looking for a long, cold fermentation of at least 12-48 hours, to help break down the gluten. And I was hoping to find a recipe without a bunch of unusual ingredients.
I have been using all purpose because because it is more easily available, is cheaper and has lower gluten than bread flour. But I am also looking for a sourdough bread recipe using bread flour/rye or wheat that has a longer fermentation. (I'm have not searched for this yet)
I know you can just change up the amount of starter and water temperature and air temperature to reduce fermentation time, but I really need a recipe to help me along at this point.
After years of having to limit my bread intake, I am so thrilled that I am finally able to eat bread. And I am so excited about this sourdough journey.