SOURDOUGH PUMPERNICKEL
A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.
Provided by Red_Apple_Guy
Categories Sourdough Breads
Time 1h5m
Yield 2 loaves, 28 serving(s)
Number Of Ingredients 9
Steps:
- Using a proofed 100% hydrated starter, make the sponge in a large bowl.
- Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
- Add the dough ingredients to the sponge and mix well.
- Cover and rest for 20 minutes.
- Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
- Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
- Stretch and fold every 40 minutes and return to rising, covered.
- When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
- Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
- Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
- I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
- Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.
- cool on racks.
SOURDOUGH PUMPERNICKEL BREAD
Recipe comes from the Bread Baker's Apprentice by Peter Reinhart. I've written the recipe using my Kitchen-Aid however it can be converted to fit your method; bread machine dough cycle or by hand. Cooking time includes fermentation and rising times. The addition of bread crumbs (preferably from previous loaves) will give the bread a wonderful texture.
Provided by Galley Wench
Categories Sourdough Breads
Time P2DT30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- The day before making the bread:.
- Mix proofed starter, rye flour, and water in a bowl.
- This will make a wet, pasty barm (starter).
- Cover the bowl with plastic wrap and ferment at room temperature for 4 to 5 hours or until the the sponge becomes bubbly and foamy.
- Immediately put it in the refrigerator overnight.
- Bread baking day:.
- Remove the rye barm (starter) from the refrigerator one hour prior to making the dough.
- After chill is off the barm, stir together the flour, sugar, cocoa, salt and yeast in large mixing bowl.
- Add the rye barm, bread crumbs and oil and mix on low speed with paddle attachment until the ingredients form a ball.
- Add additional water if the dough ball does not pick up all the flour, or more flour if the dough seems too wet.
- With dough hook attachment mix on loaw speed for 4 to 5 minutes.
- Add more flour as needed to make a smooth pliable dough ball. It should be tacky but not sticky.
- Note: Rye bread will become gummy if you mix too long, so try to make all adjustments early and minimize the mixing and kneading process.
- Transfer dough to lightly oiled bowl, rolling it around to coat it with oil.
- Cover bowl with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.
- Sprinkle small amount of flour on the counter and carefully transfer the dough to the counter (try not to degas the dough).
- Divide the dough in 2 equal pieces and shape them into boules or rectangle for sandwich bread.
- Line baking sheet with parchment (or use proofing basket) and sprinkle with cornmeal, smolina flour or coarse whole-rye flour.
- If making sandwich bread, lightly oil 8 1/2 by 4 1/2 inch bread pan(s).
- Transfer the dough to the pans, mist the dough with spray oil and loosely cover with plastic wrap or a towel.
- Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the lip of the bread pan at the center, or rises to 1 1/2 times it original size.
- For Freestanding Loaves:.
- Preheat the oven to 450°F, placing a baking stone on the middle shelf and a broiler pan or cast-iron skillet on lower shelf (to provide steam).
- Score the loaves to allow for expansion.
- Transfer the dough to the baking stone.
- Pour 1 cup hot water into the steam pan and quickly close the door.
- After 30 seconds open the door and spray the oven walls with water.
- Repeat twice more at 30 second intervals.
- After the final spray, lower the oven temperature to 400°F and continue to bake for another 20-30 minutes. Checking the breads and rotating 180 degrees, if necessary, for even baking.
- When done, the bread should register 200°F in the center and sound hollow when thumped on the bottom.
- For Loaf Pans:.
- Place pans on baking sheet and place in the oven (middle rack).
- Bake for 20 minutes, then rotate the sheet pan 180 degrees for even baking.
- Continue baking another 20 to 30 minutes, or until loaves register 185-195°F in the center and sound hollow when thumped on the bottom.
- Remove finished loaves from the pan and cool on a rack for at least 1 hour before slicing.
SOURDOUGH PUMPERNICKEL
Make and share this Sourdough Pumpernickel recipe from Food.com.
Provided by Vaquero Tim
Categories Sourdough Breads
Time 12h30m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- 1. In a bowl, pour boiling coffee over caraway seed. Cool and then add to 2 cups rye flour and sourdough starter mix; mix well. Let stand for 4 to 8 hours in a warm place.
- 2. To the caraway mixture add molasses, powdered milk, salt, melted shortening, milk, flour, and yeast; mix well. Cover the bowl and let dough rise until doubled.
- 3. Place dough on a floured surface and knead until dough is firm - one that will not flatten or spread. Shape dough into 2 round loaves; place on a baking sheet. Let rise until double again then bake at 350*F for 30 minutes, or until done.
- Makes 2 loaves.
Nutrition Facts : Calories 1548.5, Fat 30.3, SaturatedFat 10.2, Cholesterol 24.1, Sodium 2455.5, Carbohydrate 284.8, Fiber 20.2, Sugar 54.5, Protein 37.9
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- To make the sponge: Measure the starter into a bowl. Add the water, coffee, or potato water; the pumpernickel, and onion. Stir together, cover, and let rest at room temperature overnight., To make the dough: The next day, stir the oil, salt and molasses into the sponge. Stir in the flour 1 cup at a time, until the dough comes together., Turn the dough out onto a lightly floured surface and knead, adding only enough additional flour to keep it from sticking to your hands., Once the dough has come together, shape it into a ball (boule). Place the boule smooth side down in a flour-dusted or lined brotform or bowl.
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