The Fresh Loaf
Published on The Fresh Loaf (https://www.thefreshloaf.com)

Home > Plan for halfsize german pumpernickel (simplified)

January 13, 2022 - 7:50pm
happycat's picture
happycat

Plan for halfsize german pumpernickel (simplified)

German Pumpernickel HALF-SIZE

Adapted from: https://www.thebreadshebakes.com/2014/08/baking-traditional-real-german-pumpernickel-bread/ [1]

 

SPOILER: didn't work for me

 

NOTE: consider sprouting rye kernels

NOTE: for all mentions of cracked rye, use your judgement about using medium to fine milling based on the consistency you desire

 

INGREDIENTS

Preferment

  • 25g rye sour starter
  • 175g cracked rye
  • 175g water 

Scalded Rye Berry Soaker

  • 100g rye berries 
  • 100g boiling water

Cracked Rye Soaker

  • 75g cracked rye 
  • 75g water

Additional Ingredients

  • 275g cracked rye
  • 75g water
  • 11g salt
  • 60g maple syrup 
  • butter to grease pan

METHOD 

Day 1 Noon/early afternoon

  • Prepare preferment and cover 16-24 hours
  • Prepare scalded rye and cover overnight
  • Prepare rye soaker and cover overnight

Day 2 Morning

  • 11.30am - 
    • Add 500g water to scalded rye berry soaker
    • bring to a boil and simmer ~1 hour until soft
  • 12.30pm - 
    • Strain scalded rye berry soaker, discarding water (or save the water for another bake!)
    • Set aside to cool
  • 1pm - 
    • In a large bowl combine 
      • 350g of preferment
      • boiled scalded rye berry soaker (cooled)
      • cracked rye soaker
      • additional cracked rye (275g)
      • water (75g)
      • salt (11g)
      • maple syrup (60g) 
    • mix by hand until dough sticks together well, comes away from bowl easily 
  • 1.45pm - 
    • grease pan
    • place dough into pan and flatten so half full
    • cover pan
  • 2pm - 
    • proof 3 hours or until dough visibly rises near top of pan
  • 4.30pm - 
    • Preheat oven 150°C (300F)
  • 5pm - 
    • Brush dough with water
    • wrap pan in foil or oven bag to keep steam inside
    • place pan on bottom oven rack
    • bake ~14 hours subject to next step
  • 6pm - 
    • Reduce oven to 120°C (250F)

Day 3  morning

  • 7am - 
    • After baking, turn off oven 
    • leave bread in oven for 1 hour
  • 8am - 
    • remove loaf from pan
    • wrap loaf in kitchen towel 
    • let loaf rest 24 hours

Source URL:https://www.thefreshloaf.com/node/69696/plan-halfsize-german-pumpernickel-simplified

Links
[1] https://www.thebreadshebakes.com/2014/08/baking-traditional-real-german-pumpernickel-bread/