Yesterday's Jewish Bakery Pumpernickel
I baked this double loaf (1.4 kg baked) yesterday morning, and struggled to wait 24 hrs to slice it
Jewish Bakery Pumpernickel from "The Rye Baker" - Formula (I don't use the caramel color)
It doesn't have a lot of rye flavor (42% pumpernickel, 58% high gluten flour; 55% hydration) but it does have a little sweetness, probably from the long cool fermentation of the sponges and the retarded bulk fermentation. You can see the coarse grain in the crust, but I don't get any special mouth feel from it.
But it's drop-dead delicious with a piece of Costco lox on it.
Maybe I'll swap in the pumpernickel flour for conventional whole/dark rye flour in some formulas, and work with higher rye percentage doughs.