Yesterday I started a Pumpernickel Rye. Today I baked. I flavored the Pumpernickel with Strong coffee and molasses and gave it some texture with cracked rye berries.
I started early so I could have a nice bulk ferment and still get it into the refrigerator for a long cool ferment. This bread tastes SUPER! Of course it doesn’t have the loft you come to expect with a white sourdough, but that’s what’s nice, the difference!
Here is the dough being shaped into loaves:
This recipe made almost 7.5 lbs of dough!
I made up three small one pound banneton loaves and two larger 1.75 lb loaves.
The first loaf went into the oven and I wasn’t happy with the outcome, the loaf cracked down the side and seemed underproofed. It may have been slightly underproofed but when the second loaf came out the same way, I decided the inner dough wasn’t able to get through the slashes. Here are the first two loaves:
So I remembered Aussie Bill had a little experiment with slashing and I took his advice to slash lengthwise. I was really happy with the results. Here is one of the one pound loaves slashed lengthwise:
Look how nice it turned out! So I also slashed the other loaves that way:
Don’t they look terrific? Well they taste terrific too. My kidlets gobbled up two of the loaves already with cream cheese and we are going to finish off more for dinner with eggsalad sandwiches with Pumpernickel Rye. Already today I started a basic with some added rye for an experiment, I will let you know what happens! I will be posting this recipe in the Special Recipe folder as soon as I can.