Honest Pumpernickel Bread - second run
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HOME->SD->Honest Pumpernickel Bread->make rye meal->pilot run->second run->cooled down ->CQA
three pans - almost
after 1/2 hour rest
before baking
after 24 hour
bake
a surprisingly fluid interior
out of pans
cut open
crumb 1
crumb 2
With the second attempt, I tried filling the pans as much as possible, but first the dough:

Again, sourdough calculation is here (in new window) - more dough, to fill the pan and a bit wetter, also I used a 1 1/2 mm gap on the mill for the coarse grain to get more kernels. After mixing/kneading for 20 minutes with the Kitchenaid, I let it ferment for 3 hours, then started filling the pans, again resting for 30 minutes before baking.

I deflated the dough and pressed as much as possible in the pans, but it was still rising and I had to fill a third pan, again partial.

This time, I made sure that the dough was very well sealed with the aluminum foil and I did not open it to peek either, 24 hours at 250 F, with a large baking pan full of water underneath.

After 24 hours, I took the pans out and pulled the foil off. The full pans had the dough stick to the foil and did not build the brown crust which the third pan had whose foil had some punctures and due to the partial fill, and air cushion existed around the sides. Due to this and probably because the loaf was smaller, it was harder and darker than the bigger loaves.

Right after baking, I cut one loaf and was very surprised that the interior was almost liquid.

HOME->SD->Honest Pumpernickel Bread->make rye meal->pilot run->second run->cooled down ->CQA
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