I am currently having a go at pumpernickel. Inspired by this documentation .
Getting hold of suitably milled coarse rye might be a problem for some. Our bakery is fortunate in having close ties with a restored windmill, Callington Mill . Two days ago I took over 150kg of Organic Rye Grain and worked with the miller to get the type of flour I had in mind. Note: 2kg bags of this flour are available here .
We worked the gap between stones so that almost every grain was cracked, with the occasional whole rye berry slipping through unmilled. I was very surprised and happy at the amount of fines that came through at the same setting (see close up). This meant that we did not need to mill fines in a seperate batch (I wanted a mix of fines and larger grain in the final dough).
I don't know how this incredible spread of fine to not-milled-at-all could be achieved with roller milling!
Recipe: (makes 12 x 950 gram loaves)
(units in grams)
- 5000 Pumpernickel Rye Flour
- 5000 Water
- 1000 Starter (0500 Rye Flour / 0500 Water)
- 0080 Wet Salt = 1.5% of Total Flour Weight (Try 1% - 55g -, if you are using dry, refined salt)
- (also obtain old pumpernickel, soaked, if available)
The above recipe has a total of 5500g rye, with 500g of this being obtained from 1000g of starter (at 100% hydration)
Hydration is 100% across this recipe. In other words there is 5500ml of water in the finished dough, with 500ml being obtained from the starter.
(units in grams)
- Mix 5000 Pumpernickel Rye Flour with 5000 water until evenly wet (use clean utensils to avoid yeast / sourdough innoculation)
- Rest for 24 - 48 hours at moderate to low temperature (14C to 4C)
- Add 1000 starter
- Add 0055 - 0080 salt (see recipe note above)
- Mix for 5 minutes by very slow machine or by hand
- Divide and shape into tins immediately
- Proof in tins for 3 - 6 hours at 22C - 8C
- Place tins in a tray that can contain about 2cm of water
- Elevate the tins above the water using chocks made from kitchen utensils, then add water
- Place a lid over the water tray and the tins
- Bake in 120C oven, descending to 100C over 16 - 20 hours
- Replenish water as required (probably about 3 times if water is topped to 2cm each time)
- Remove from oven when baked (minimum 16 hours , then go by the smell and, eventually, experience)
- Cool on wire for at least 4 hours
- Package into paper bag to mature for 3 days (you can eat before then, but cutting is a bit messy)
- Soak leftover pumpernickel for use in next bread...this will improve texture and eliminates waste
Pumpernickel rye dough
Pumpernickel dough in tins
Preparing water pans to steam pumpernickel
After 4 hours baking
After 6 hours baking
After 19 hours baking
Pumpernickel removed from baking tin
Cross section while still hot
Tomato, cheese, smoked salmon and basil on pumpernickel