Pumpernickel - raw babelfished!
from this page
1-stufige sour paste guidance with pure breed sour paste with Pumpernickel Restbrot
(for 10 kg entire pellet quantity calculates)

50 % rye pellet finely
50 % full grain rye pellet means

Sauerteig: 0,05 kg Employing property Paste yield: 200 (approx..)
0,50 kg Rye pellet means Paste temperature: 28 — 30 _C
0 50 l Water Being time: 15 — 20 hours
1,05 kg Sauerteig

Employing property of mature sauerteig decrease or
with pure breed sour paste start again
Pumpernickel 1,00 kg Pumpernickel Restbrot
Remainder bread: 3,00 l Water temperature: 30 — 40 _C) Being time: 4 — 6 hours

Bread paste:
1,00
kg
Sauerteig
4,00 kg Pumpernickel Restbrot
4,50 kg Rye pellet means Paste kneading:
5,00 kg Rye pellet finely Hubkneter:15 — 20 min. slowly
3,50 l Water (approx..) Spiralkneter:15 minutes slowly
0,10 kg Salt Paste yield: 170 (approx..)
0 10 kg Yeast Paste temperature: 28 — 30 _C
18,20 kg Bread paste Paste peace: 30 — 45 minutes

Briefly through-knead and into double-walled baking boxes after the paste peace put the paste again. Give and into the furnace shift water after the fermenting time into the baking boxes. During the baking time more frequently water refill, so that always damp baking heat prevails.

Baking temperature: 160 _C, falling on 120 _C
Baking time: 20 — 24 hours