Sourdough Pumpernickel Bread Food

SOURDOUGH PUMPERNICKEL

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

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.