ISO recipe for pumpernickel sourdough bread using long fermentation
Hello all.
I'm ready to branch out from all-purpose flour sourdough and would like to make a pumpernickel loaf.
Because I have gluten sensitivity, I'm looking for a long, cold fermentation of at least 12-48 hours, to help break down the gluten. And I was hoping to find a recipe without a bunch of unusual ingredients.
I have been using all purpose because because it is more easily available, is cheaper and has lower gluten than bread flour. But I am also looking for a sourdough bread recipe using bread flour/rye or wheat that has a longer fermentation. (I'm have not searched for this yet)
I know you can just change up the amount of starter and water temperature and air temperature to reduce fermentation time, but I really need a recipe to help me along at this point.
After years of having to limit my bread intake, I am so thrilled that I am finally able to eat bread. And I am so excited about this sourdough journey.
Thanks again,
Kimberly
I'm not sure why you specify "pumpernickel" specifically. A pumpernickel can be an American style, which might have 30 - 40% rye along with some coloring agent like coffee or cocoa. Or it could be the very specialized German "real thing", made with a rye sour, 100% rye flour, and a 24 or more hour bake at a low oven temperature. Here is a thread about it:
https://www.thefreshloaf.com/node/49936/westphalian-pumpernickel
You might consider looking at an American "Jewish deli" style rye bread. But they aren't made with an unusually long fermentation. OTOH, I make them using starter instead of yeast, and usually give them an overnight bulk ferment.
Your first resource could be a search on this website. One of the hits for "pumpernickel" is
https://www.thefreshloaf.com/node/13350/pumpernickel-bread-george-greenstein039s-quotsecrets-jewish-bakerquot
I would use 10% starter in place of the recipe's yeast. I would mix it by hand, and expect it to bulk ferment overnight or possibly even for 10 - 12 hours. But you would have to order the rye flour, since you probably won't find it in a store near you.
TomP
Traditional pumpernickel is unleavened!?
Just a mix of dark coarse rye flour and cracked rye baked for a very long time.
I think the term pumpernickel has become to mean many different rye breads [very] loosely based on the original.
Ah! I misremembered from the Ginsberg book. It uses a *scald*, not a starter. I suppose you could call the entire bake one long scald ...
"I suppose you could call the entire bake one long scald ..."
Good observation!
I would love to make this bread authentically one day but I don't like the thought of baking the bread for 24 hours without me being able to keep an eye on it.
I've got a bag of the mixed rye flour for it from The Baker's Authority. I might have 2 1/2 or 3 pounds left. I also have a short Pullman pan. Hmm, maybe I'll give it a try. I've never tasted the real thing. There's a small German food store near me and they have some imported German foodstuffs on their shelves. I should go over and see if they have a package.
Reading Ginsberg, he has most of the bake at 220 deg F and says that the amylase will continue to sweeten the bread during that time. I had thought that amylase was rendered inactive by temperatures that high. At any rate, it it's basically the same as a scald, I wonder if a lower temperature, maybe for longer, would work. Slow cookers, and the Brod & Taylor proofer, get up to 195 deg F (90.5C). I wonder if that would do it. Just set it up, walk away, and come back a day and a half or two days later!
scalds are done at 65C. But that is pouring hot water directly onto the flour. I would think it would be different when baking.
A loaf of bread is often baked in a 230C oven for 35-40 min where the internal temperature of the baked loaf would have reached 98C.
Now if you bake a very dense loaf of rye in an oven at 104C (220F) then it could very well be the right temperature.
Much like a sous-vide, then. Hold at the desired final temperature until cooked enough.
Westfälischer Pumpernickel is a Protected Geographical Indication. This controls where it is produced and the ingredients. Yeast is allowed in the process. Here is a translation from the PGI:
More info: http://www.westfaelischer-pumpernickel.de/