Sourdough Pumpernickel Bread Food

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.

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

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.

PUMPERNICKEL BREAD (NO-KNEAD)

Steps:

• Mixing and Storing the Dough: Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
• In large plastic storage container (with lid) mix together the flours, yeast, cocoa and salt.
• Mix together water, coffee and molasses. Add the water mixture at once and mix with a wooden spoon.
• If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
• When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes. The dough will be wet and loose enough to conform to the shape of its container.
• Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
• You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
• The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 8 days.
• BAKING (One 1-pouond loaf): With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
• Without using flour, shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go. Form into an oval-shaped loaf.
• Place on a pizza peel dusted with cornmeal (or on parchment paper); allow to rest for 40 minutes - 1 1/2 hours, varies with temperature of the kitchen. (The shorter the time, the denser the crumb.).
• Twenty minute before baking, place an empty cast-iron skillet or broiler tray on the bottom shelf and baking stone on center shelf; preheat the oven to 400 degrees F.
• Using a pastry brush,, paint the top of the loaf with cornstarch wash, and sprinkle with caraway seeds. With a serrated bread knife, slash the top of the loaf with deep diagonal cuts. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
• Bake for about 35 - 40 minutes or until firm (interior temperature should be 198 - 200 degrees). Note: Larger or smaller loaves will require an adjustment to the baking time. Allow to cool on a rack before cutting.